PASTA PRIMAVERA ALFREDO

PASTA PRIMAVERA ALFREDO image

Number Of Ingredients 16

8 oz tri-color rotini
1/3 cup heavy cream
1/3 cup mascarpone cheese
1/2 cup parmesan cheese, grated
salt and pepper
1-2 Tbsp parsley, chopped
1-2 cloves garlic, minced
4 cups of mixed vegetables -
carrots, julienned
broccoli florets
cauliflower florets
red bell pepper, chopped
tomato, seeded and chopped
frozen peas, thawed and drained
yellow or green squash, sliced in 1/4" coins
green beans, cut into 2" pieces

Steps:

1. Prepare pasta according to package instructions. Drain and set aside. 2. Meanwhile, steam vegetables until crisp-tender (approx. same amount as pasta). Set aside. 3. In a small bowl, whisk together cream and mascarpone. Stir constantly while heating over low heat. When hot, stir in parmesan cheese until melted. Season. 4. After pasta is done, heat the oil in the pasta pot over medium heat. Add garlic and cook until fragrant. Return vegetables and pasta to pot and gently combine until coated with garlic oil. Pour alfredo sauce over the top and mix gently. 5. Transfer pasta to serving bowl. Sprinkle with parsley and additional parmesan cheese.