Garden Special Primavera

For the first time, I made pasta with white sauce.  I usually don't do this because of the high fat content of the sauce but I needed to try it once (the basil, onion, and garlic were from our garden).  This blog is all about enjoying life, right?  Well, this was delicious!  So, every once in a while I will make this and enjoy every bite.  

 

Garden Special Primavera

Modified recipe from Midwest Living Magazine

 

Time: from start to finish: 45 minutes

Ingredients

• 6  ounces  fresh wax or green beans, cut into 2-inch pieces (2 cups)
• 1/2  cup  bias-sliced carrot
• 8  ounces  fresh asparagus, trimmed and cut into 2-inch pieces
• 12  ounces  dried fettuccine, linguine, vermicelli or spaghetti
• 1    small red and/or yellow sweet pepper, cut into julienne strips
• 2    small zucchini or yellow summer squash, halved lengthwise and sliced (1 cup)
• 1    small onion, cut into thin wedges
• 2    cloves garlic, minced
• 2  tablespoons  butter
• 3/4  cup  chicken broth
• 3/4  cup  whipping cream
• 2  tablespoons  all-purpose flour
• 1/2  cup  finely shredded Parmesan cheese
• 3  ounces  prosciutto or cooked ham, cut into thin strips (1/3 cup)
• 2    green onions, thinly sliced (1/4 cup)
• 3  tablespoons  snipped fresh basil or 3 teaspoons dried basil, crushed
•     Finely shredded Parmesan cheese (optional)
•     Sprigs of fresh basil (optional)

Directions

1. In a large saucepan, cook beans and carrots in a small amount of boiling salted water for 10 minutes. Add asparagus. Return to boiling; reduce heat. Cover and cook 5 minutes more or till vegetables are crisp-tender. Drain.

2. Meanwhile, in a large saucepan cook pasta according to package directions. Add sweet pepper and zucchini or yellow summer squash to pasta in boiling water for the last 3 minutes of cooking. Vegetables should be crisp-tender. Drain and return mixture to the saucepan. Add the bean mixture to the saucepan and keep warm while preparing sauce

3. For sauce: In a medium saucepan, cook onion and garlic in hot butter over medium heat for 5 to 8 minutes or till tender, but not brown. Stir in chicken broth. Bring to boiling; reduce heat.

4. In a small bowl, stir together whipping cream and flour. Add cream mixture to saucepan. Cook and stir till thickened and bubbly. Stir in the 12 cup Parmesan cheese, prosciutto or cooked ham, green onions and snipped basil. Cook and stir for 1 minute more. Pour sauce over pasta and vegetables. Toss gently to coat.

5. Arrange pasta mixture on a large serving platter. Sprinkle with additional Parmesan and garnish with basil sprigs, if you like. Makes 6 main-dish servings.