This pasta dish uses all of the great veggies which are now plentiful at our local supermarkets and is a great Lenten dish as well!
Springtime Pasta Primavera
2 T. Virgin Olive Oil
1 bundle of thin asparagus, trimmed of ends and thinly sliced on bias
1 cup of fresh peas (or frozen)
1/3 pound (a handful) of thin green beans,
1 bunch of springtime green onions, whites and greens separated, using whites thinly sliced
2 garlic cloves thinly sliced or use garlic powder (optional)
Salt and pepper
½ cup white wine or chicken stock
1 cup cream
1 tsp lemon zest
½ cup chicken stock or water from boiling pasta
l box pasta (angel hair, spiral, thin spaghetti or whatever you would like)
½ cup Parmesan cheese
Finely chopped parsley and chives
Bring a large pot of water to a boil for the pasta. Heat a large skillet over medium high heat with virgin olive oil. Add asparagus, peas, beans, whites of onions, garlic, salt and pepper. Stir and toss until tender, adding wine or stock - crisp 3 -5 minutes.
Cook pasta until al dente. Reserve ½ cup liquid then drain. Toss pasta with reserved cooking liquid, vegetables, stir in ½ cup chicken stock, cream and Parmesan cheese.
If you want sauce thicker, add some cream to corn starch in separate container, mix and add to cream mixture. Serve; top with chives and parsley.
Etc. — Asparagus hints: The best way to know where to cut asparagus - hold asparagus stems and let it naturally snap in half. Where it snaps, use that end for sautéing. Other half could be used for asparagus, soup, etc. This is a good guideline of where to cut the asparagus.