| | Pasta Primavera 8 ounces of fresh wax or green beans, cut into 2 inch pieces (about 2 cups)
8 ounces (1 1/2 cups) of fresh asparagus, cut into 2 inch pieces
1 cup of broccoli flowerets
8 ounces of packaged dried vermicelli or spaghetti
1/2 of a medium red or green sweet pepper, cut into 1 inch pieces
2 green onions, sliced
1 tablespoon of butter or margarine
1 1/4 cups of chicken broth
a dash of ground nutmeg
One 8 ounce carton of plain low fat yogurt
3 tablespoons of all purpose flour
1/2 cup of grated Parmesan cheese
1/2 cup of pine nuts or slivered almonds, toasted |
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In a large saucepan, cook the beans in a small amount of boiling salted water for 15 minutes. Add the asparagus and broccoli. Cook for 5 to 10 minutes more or until the vegetables are crisp tender. drain and keep warm. Meanwhile, cook the pasta according to package directions. drain and keep warm. For the sauce, cook the sweet pepper and green onions in butter or margarine until tender. Stir in the chicken broth and nutmeg. Bring to boiling, reduce the heat. Stir together the yogurt and flour, add to the broth mixture. Cook and stir until thickened and bubbly. Stir in the Parmesan cheese. Cook and stir for 1 minute or more until smooth. Pour over the cooked vegetables, toss to coat. Arrange the pasta on individual plates or a large platter. Spoon the sauce over the pasta. Sprinkle with pine nuts or almonds. Makes 4 servings Italian Cookbooks |
