Friday, September 16, 2011

New Food Friday #38 - Creamy Pasta Primavera

Made: June 21st 2011
From: Farmers Market Cookbook pg 15

2 cups of uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2 inch pieces
3 medium carrots cut into strips
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

1 - Cook pasta according to the package directions. In a large skillet, saute the asparagus and carrots in oil until crisp-tender. Add the tomatoes and garlic; cook 1 minute longer

2 - Stir in the cheese, cream and pepper. Drain pasta; toss with aspargus mixture.

Miranda's Mix Ups: Just what it said (with a bit more garlic) but so good! I made it from memory at my parents house the next week!


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