Granduer Pasta Primavera
1/2 lb asparagus, trimmed, cut into 1-inch pieces
1/2 lb green beans, trimmed, cut into 1-inch pieces
2 sweet orange peppers, cored, seeded, cut into 1/4" strips
1 lb spaghetti
3/4 cup light cream
3/4 cup chicken broth
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. ground nutmeg
2 tbsp. olive oil
5 minced garlic cloves
2 cups grape tomatoes, halved
1/3 cup grated Parmesan cheese
1/4 cup chopped parsley
Bring a large pot of salted water to boil. Add asparagus and green beans. Cook 4 minutes. Add peppers, cook 1 more minute.
Scoop out veggies with slotted spoon. Place in colander, rinse under cold water. Add pasta to boiling water, cook as directed. Drain, return to pot.
Place light cream, chicken broth, salt, pepper and nutmeg in small saucepan. Bring to simmer over medium heat. Heat a large skillet over medium-high heat, add oil and garlic, cook 30 seconds. Add cooked veggies and tomatoes. Cook, stirring a few times, about 1 min.
Spoon into pasta pot, stir grated cheese into light cream mix. Add to pasta and gently stir in parsley until all ingredients are combined.
