Vegetable Pasta Primavera Ingredients 3 cups chopped assorted vegetables (such as asparagus, broccoli, cauliflower, zucchini, sweet pepper, and mushrooms) 1 pound refrigerated fresh spaghetti, fettuccine, or linguine 1/2 cup butter 1/4 teaspoon salt 1/8 teaspoon pepper Shredded Parmesan cheese
Directions 1. In a Dutch oven, heat a large amount of water to boiling. Add vegetables. Cook, uncovered, for 3 minutes. 2. Add pasta, stirring to separate pieces. Cook, uncovered, for 2 minutes. 3. Using ladle, reserve 1-1/2 cups cooking liquid. Drain pasta and vegetables. 4. Return pasta mixture to Dutch oven with reserved cooking liquid. Add butter, stirring until melted. Season with salt and pepper. Serve with Parmesan cheese. Makes 4 to 6 side-dish servings. Note: If you use dried pasta, measure 8 to 10 ounces and cook according to package directions; drain. Cook the vegetables for 5 minutes, then continue as directed. [Non-text portions of this message have been removed]
