VEGETABLE PRIMAVERA WITH FETTUCCINI

Vegetable Primavera with Fettuccini image

Provided by Daily Inspiration S

Categories Pasta

Time 45m

Number Of Ingredients 17

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1/2 c butter, unsalted
1 medium onion, minced
1 large clove garlic, minced or pressed
1 lb thin asparagus, snapped and cut on the diagonal
1/2 lb mushrooms, sliced
1 small carrot, thinly sliced
1 medium zucchini, sliced
1/2 small cauliflower, cut into florets
1 c whipping cream
1/2 c chicken or vegetable broth
2 Tbsp fresh basil, chopped or 2 tsp. dried basil
1 c baby peas, thawed
2 oz prosciutto or cooked ham
5 green onions, chopped
salt and fresh ground black pepper
1 lb fettuccini, cooked al dente
1 c parmesan cheese, grated

Steps:

1. Saute onion and garlic in butter until onion is translucent and soft. Add asparagus pieces, mushrooms, carrots, zucchini and cauliflower. Saute for 2 minutes.
2. Add cream, broth and basil and allow to boil for 3 minutes. Reduce heat to a simmer and stir in peas, ham or prosciutto and green onion. Cook for 1 minute longer. Season with salt and pepper.
3. Add cooked pasta and parmesan cheese. Toss gently until mixture is combined and heated through. Pour pasta mixture into a large pasta bowl and garnish with additional basil. Serve immediately.