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Vegetable Primavera Recipe

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This recipe for Vegetable Primavera is from The Restaurant In My Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 carrots, peeled and cut into thin strips
2 garlic cloves minced
1 medium zucchini or 1 large zucchini, cut into thin strips
1 yellow squash, cut into thin strips
1 green bell pepper cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
salt and freshly ground black pepper
6 broccoli flowerettes cut in halfs
1 tablespoon dried Italian herbs or herb's de Provence
1 pound bow tie pasta, or fettuccine
10 cherry tomatoes, halved
2 Cups heavy cream
1cup grated Parmesan
Directions:
Directions:
Preheat the oven to 450 degrees F.

On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.

Meanwhile, cook the pasta in a large pot of boiling water until al dente, tender but still firm to the bite, about 8 minutes. Drain. set aside.

in a medium sauce pan put all of the oven cooked veggies, cream and parm cheese. cook until hot and toss with the cooked pasta. season with salt and pepper to taste. Serve immediately
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min

 

 

 

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