Thursday, May 26, 2011

Pasta Primavera

The boys and I will be going to the doctors today.
During the day my sore throat is manageable, but during the night it's too much.
And if I'm in that much pain, then the boys; who are sick too, must be in pain as well. :(

We shall see.

I made pasta primavera for dinner last night. It was really good!
My picture isn't that great though.
I was able to take one picture, and then my camera died.

Pasta Primavera

1 tablespoon canola oil
3 garlic cloves, sliced
3 carrots, peeled and thinly sliced
24 grape or cherry tomatoes, halved
1 1/2 cups chicken or vegetable stock
1 pound angel hair pasta
Olive oil
1 1/2 cups heavy cream
3 cups broccoli florets
2 cups sugar snap peas
8 asparagus spears, stalks trimmed and peeled, cut into thirds
3 tablespoons freshly grated parmesan cheese
salt and freshly ground pepper

1. In a large saute pan, heat the canola oil over medium-high heat until almost simmering. Add the garlic and saute for about 1 minute, or until lightly golden brown. Add the carrots and half of the tomatoes and cook for 2 to 3 minutes, until the carrots begin to soften.
2. Add the stock, bring to a boil, immediately reduce the heat, and simmer for 10 to 12 minutes to reduce slightly.
3. Meanwhile, cook the pasta in boiling salted water according to the package directions so that the pasta is al dente. Drain, drizzle with olive oil, and set aside until needed.
4. Add the heavy cream to the reduced stock in the saute pan and bring the liquid to a boil over medium-high heat. Add the broccoli, sugar snap peas, and asparagus and the remaining tomatoes. Reduce the heat and simmer the sauce for about 5 minutes, or until slightly thickened and the vegetables are tender. Add the grated cheese and season to taste with salt and pepper.
5. Transfer the pasta to a large serving bowl and toss with the primavera sauce. Taste and adjust the seasonings. Serve immediately. Enjoy!

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