Creamy Snow Pea Pasta Primavera
"This is my old standby primavera that I've been making for years. I think the key is the fresh vegetables (don't use frozen). This dish is quick, easy and looks great!"
photo by lazyme
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 1 cup broccoli floret
- 1 small zucchini, sliced
- 1 small red pepper, cut into strips
- 1⁄2 cup snow peas
- 1⁄4 cup butter
- 1 cup half-and-half cream
- pepper
- 1⁄2 lb spaghetti or 1/2 lb other pastas, cooked & drained
- 1⁄4 cup parmesan cheese, grated
directions
- Saute broccoli, zucchini, red pepper and snow peas in butter until crisp-tender.
- Add half& half and black pepper.
- Cook on medium heat briefly (2 to 4 minutes) until cream is slightly reduced.
- Toss with pasta and sprinkle with parmesan.
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Reviews
-
Wonderful! I made this pretty much as directed, but added cauliflower, bell pepper, squash and mushrooms. Couldn't find any fresh snow peas but will add them next time. Thanks JCMMartha for a nice keeper. Made for All You Can Cook Buffet special. -
Yum. I used julienned carrots and red pepper, plus the snow peas, and also added some cubed sauteed chicken. Since I didn't have any cream, I just used whole milk and thickened it with a bit of cornstarch (and used 1 cup mozzarella instead of Parmesan). Following other reviews, I added garlic salt, basil, and oregano. I loved the technique of doing everything in one pan; all the flavors melded beautifully. This tasted fantastic, my boyfriend raved about it, and I'll definitely use this recipe again!! I'd like to try the broccoli and zucchini next time. -
This was great, simple and healthy (I used light cream). I will add more seasonings next time like garlic and seasoned salt to the veggies. -
Excellent recipe! Only change was to use frozen peas, as all I had on hand. This is a great combination of flavors. Thanks for posting, Martha!
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A delicious and seasonal pasta dish, we loved it too.
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