Thursday, January 19, 2012

Pasta Primavera

This was a quick and easy weeknight meal idea that most of my kids ate! I don't know whose child Beau is, but seriously, if he picks apart one more meal I might scream... He finds the smallest things, holds them out and asks "what's this?" for everything!!! UGHHH... At least he is the only one, but if he keeps it up much longer I can see a copycat sister trying it in the future! :) Anyhow, back to the food... I used angel hair pasta instead of linguine, just out of personal preference, so feel free to use what you like! Happy eating!

Pasta Primavera
(recipe found in Taste of Home Simple and Delicious)

8 ounces uncooked linguine
1 cup thinly sliced fresh broccoli
1 medium carrot, thinly sliced
1/2 cup sliced green onions
1/4 cup butter, cubed
1 1/2 cups sliced fresh mushrooms
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces fresh or frozen snow pea (about 2 cups), thawed
1/4 cup dry white wine or chicken broth
1/4 cup shredded parmesan cheese

Cook pasta according to directions. Meanwhile, cook the broccoli, carrot and onions in butter in a large skillet for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. cover and cook 2 minutes or until peas are crisp tender. Drain pasta; add to skillet and toss to coat. Sprinkle with cheese.

1 comment:

  1. I love this meal and how versatile it can be! Just toss in whatever veggies are in the fridge.