Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Pasta primavera

Yield: 4 Servings

Ingredients:

• 1/2 c Salted butter
• 3 c 35% cream
• 2 ts Fresh black pepper
• 1/2 c Tomato sauce
• 2/3 c (tl)carrots zucchini broc.
• 1 ea Enough fettuccine for 4
• 2 ea Egg yolks
• 2 tb Cream

Instructions:

Melt the butter in a large sauce pan. Add the cream and the pepper. Bring to a simmer. Add the tomato sauce and the precooked vegetables. Stir in the cooked pasta. Remember to cook it al dente still slightly firm to the bite. Whip the egg yolks with a fork and mix them into the cream. Whisk the mixture into the cream sauce and pasta. This will serve as a thickner. Make sure the pasta is completely coated with the sauce and serve with some parmesan cheese.

Web Standards & Support: