Pasta Recipe
Pasta Primavera
Pasta Primavera:
6 ounces packaged linguine or
fettuccine
3 tablespoons margarine or butter
2 cups broccoli flowerets
1 cup bias-sliced carrots
1 medium onion, cut into thin wedges
1 clove garlic, minced
1 cup fresh or frozen pea pods
1/2 cup cashews or almonds
1/4 cup dry white wine
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
Cook pasta according to directions. Drain well.
Meanwhile, in a large skillet, melt 2 tablespoons of the margarine. Stir
in broccoli, carrots, onion and garlic. Cook and stir over medium-high
heat about 3 minutes or until broccoli is crisp-tender. Stir in pea pods.
Cook for 2 minutes more. Stir cooked linguine or fettuccine, remaining
margarine, the cashews or almonds, wine, thyme and pepper. Cover and cook
for 1 minute more. Transfer to a warm serving plate. Sprinkle with
Parmesan cheese. Yields 8 servings.
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