Welcome Spring

Welcome Spring! I have been posting mostly recipes this week, so why stop now? Here is another Rossipe - one of my favorite meals for early spring . . . Pasta Primavera. Enjoy!


Pasta Primavera

1 medium onion, finely chopped

2 large cloves garlic, minced

1 stick unsalted butter

1 pound mushrooms, cleaned and sliced

1 pound asparagus, sliced on the diagonal

1 cup broccoli florets

2 small or 1 large zucchini, quartered

2 carrots, peeled and sliced thin

1 red pepper, sliced in strips

1 cup frozen peas

5 green onions, chopped (optional)

1 cup whipping cream

1/2 cup vegetable stock (a nice clear stock, not too heavy)

2 tablespoons fresh basil or 2 teaspoons dried

salt & freshly ground pepper

1 pound pasta (fettuccine, linguini, or ziti) cooked al dente

1 cup freshly grated parmesan cheese

In a large, deep skillet or wok over med-high heat, melt butter and cook onion and garlic until soft. Add broccoli, carrots and red pepper and stir-fry until almost cooked.  Add asparagus, mushrooms, and zucchini and continue to stir-fry until all veggies are tender. Add peas.  Increase heat and add cream, stock and basil. Gently boil mixture until liquid is slightly reduced. Add green onions, if desired, and cook another minute. Season to taste with S&P.  Add cooked pasta and parmesan and toss gently until combined. Serve with hot crushed red pepper and extra parm cheese.