Pasta Primavera

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Ingredients:

1/2 cup unsalted butter

1 medium onion, minced

3 large cloves garlic, minced

1 cup fresh, young peas

1 pound thin asparagus, cut diagonally into
        1 inch pieces

1/2 pound mushrooms, thinly sliced

6 oz. cauliflower, broken into small florets

2 medium zucchini, cut into 1/4 inch rounds

2 small carrots, halved lengthwise, cut diagonally into
        1/8 inch slices

1 cup whipping cream

1/2 cup chicken stock

2 Tbs. fresh basil, chopped

6 oz. Prosciutto, chopped

5 green onions, chopped

1 lb. fettuccini cooked al denté

1 cup freshly grated parmesan cheese

Preparation:

Heat wok or large, deep skillet over medium-high heat. Add butter, onion and garlic and sauté until onion is softened, about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini and carrot and stir-fry about 4 minutes.

Increase heat to high. Add cream, stock and basil and allow mixture to boil until liquid is slightly reduced – about 4 minutes. Stir in Prosciutto, peas, and green onion and cook 2 minutes more. Season to taste with salt and pepper.

Add cooked pasta and parmesan cheese, tossing until thoroughly combined and pasta is heated through. Turn onto large serving platter.

Vegetables may be chopped several hours in advance, wrapped and refrigerated.

This recipe was featured on the cover of Bon Appétit in May 1979 with the full recipe on page 36. Once we tasted Pasta Primavera, it became one of our favorites.