Dish of the Week: Pasta Primavera

You can make this dish with any fresh vegetables you have on hand. I just happened to have some left over broccoli, cauliflower & baby carrots from a party, so that is what I used.



Creamy Pasta Primavera
1 lb uncooked pasta
1 onion, diced
4 cloves garlic, minced
2 Tbsp olive oil
1 cup baby carrots
1 cup broccoli florets
1 cup cauliflower florets
1.5 cups cream or half & half
1 Tbsp butter
1/4 cup chopped basil
dash of freshly ground nutmeg
salt and pepper
grated parmesan cheese

Fill a large pot with water and bring to a boil. Salt generously to season pasta. Add pasta to water and cook for 2 minutes. Add carrots to pasta & water and cook for two more minutes. Meanwhile, heat olive oil in a skillet. Cook onions until tender. Add garlic and cook one more minute. Add cream, butter, a little salt & pepper, nutmeg and chopped basil to onions. Cook until heated through. To the pasta & carrots, add broccoli and cauliflower and cook for the rest of the pasta cook time (go by directions on package or until al dente). When pasta is cooked, drain pasta & veggies and toss with cream sauce. Top with parmesan.

Sorry for the picture from my phone...I didn't have my new memory card for my camera yet.