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Pasta Primavera Recipe

With its lively medley of vegetables this pasta dish is a perfect way to celebrate the arrival of spring and the first asparagus of the season.

Pasta Primavera Recipe
Prepare time 15 min.
Cooking Time 25 min.
Calories about 491
Serves 6 main-dish
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  • 12 cup heavy or whipping cream
  • 3 tablespoons butter or margarine
  • 4 ounces shiitake mushrooms, stems removed and caps thinly sliced
  • 2 very small yellow squash or zucchini (4 ounces each), cut into 2 inch by 14 inch match stick strips
  • 4 green onions, thinly sliced
  • 1 tablespoon chopped fresh parsley
  • 1 package (16 ounces) fettuccine
  • 1 pound asparagus, trimmed and cut on diagonal into 112 inch pieces
  • 4 ounces sugar snap peas, strings removed
  • 34 cup freshly grated Parmesan cheese
  • 14 teaspoon salt


  1. In 1 quart saucepan, heat cream to boiling and boil 1 minute. Remove from heat and set aside.
  2. In non stick 10 inch skillet, melt butter over medium heat. Add mushrooms and cook, stirring, 1 minute. Add squash and cook, stirring, until vegetables are tender, about 3 minutes. Remove from heat; stir in green onions and parsley. Keep warm.
  3. Meanwhile, in large sauce pot, cook pasta as label directs. After pasta has cooked 7 minutes, add asparagus and sugar snap peas to pasta water. Cook until pasta and vegetables are tender, 3 to 5 minutes longer. Drain, reserving 12 cup pasta water.
  4. In warm bowl, toss pasta and vegetables with reserved pasta water, Parmesan, and salt. Stir in cream and mushroom mixture.
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