October 3, 2011

Pasta Primavera

Stove-top Pasta And Rice Dishes

15 mins.

15 minutes

“As a spontaneous meal for family and friends or bountiful buffet, this combination of tender vegetables, crispy bacon and rice is the best!”

1
Peel and finely chop the carrot and onion; trim and finely chop celery. Deseed and slice the red pepper into thin strips. Trim and cut the asparagus into 2-inch pieces.
2
Melt the butter in a large skillet over low heat. Sauté the carrot, onion and celery, stirring occasionally, until softened, 8–10 minutes.
3
Meanwhile, cook the pasta according to the package directions. Add the red pepper, sugar snap peas and asparagus 4 minutes before the end of cooking time. Drain well and return to the pot.
4
Stir in the carrot mixture, cream, Parmesan and dill. Cook over low heat for 2–3 minutes, tossing all ingredients until well coated. Season with the salt and pepper. Serve immediately.

Start with tomato, mozzarella and avocado salad drizzled with olive oil and balsamic vinegar. Finish with lemon sorbet.

For a healthier option, use a vegetable steamer instead of frying the vegetables in butter in Step 2.

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