Pasta Primavera

Just in time for Mother's Day. This recipe is better than any gift. I love Pasta Primavera, especially at Picco Lino...mmmm just thinking about it makes me hungry. 

I found a healthier, low fat recipe that doesn't skimp on taste. 

**I add fresh diced tomatoes**

Linguine

2 teaspoon olive oil

1 cup chopped onion

1/2 teaspoon cracked black pepper

1 cup chopped organic carrots

Asparagus 

1/2 cup water

1 organic small red bell pepper,julienned 

1 cup sliced organic mushrooms

1 cup organic vegetable broth

2 teaspoon cornstarch 

1/4 cup organic half and half ( I mix milk and cream)

1/4 cup Parmesan 

**you can also add shrimp**

In a small pan cook shrimp with a bit of garlic and oil

Cook the pasta according the package.

Heat the oil in a large saute pan over medium high heat. add the onion and saute for 3 mins or until soft. add the black pepper.

Add the carrot and asparagus to the pan and saute to coat with seasonings. add the water,cover and allow the veggies to steam for 4 mins or until carrots begin to soften.

Add the red bell pepper and mushrooms and stir. add the broth to the pan. whisk the cornstarch into the half and half, and add to the pan. cook for 4 mins or until the sauce thickens up toss in the pasta stir to coat.

add the Parmesan cheese to the mix and toss well.

Enjoy!

via