Creamy Pasta Primavera

Source: Vegetarian Times (Julia McGill)... modified by Aimee

Tomato Cream Sauce

• 1 Tbs. olive oil
• 1 15-oz. can diced tomatoes, drained
• 1 small clove garlic, minced (½ tsp.)
• 1 cup heavy cream
• 2 Tbs. butter
• ⅔ cup grated Parmesan cheese

Primavera

• 1 head broccoli, cut into small florets
• 12 oz. asparagus, cut into 1-inch pieces
• 1 medium zucchini, cut into 1-inch strips
• ½ cup frozen peas
• ¼ cup olive oil
• 2 small bell peppers, chopped
• 3 cloves garlic, minced (1 Tbs.)
• 1 lb. spaghetti
• 2 Tbs. fresh basil, cut into thin ribbons

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• 1 | To make Sauce: Heat oil in medium saucepan over medium-high heat. Add tomatoes and garlic, and cook 10 minutes, or until saucy. Stir in cream & simmer over medium heat until reduced. Stir in butter and Parmesan. Set aside, and keep warm.

2 | To make Primavera: Bring large pot of salted water to a boil. Blanch broccoli & asparagus in water 3 minutes. Add peas, and cook 30 seconds more. Remove with slotted spoon, and drop immediately into ice-water bath to stop cooking. Reserve pot of water.

3 | Heat oil in large skillet over medium-high heat. Add zucchini, mushrooms and garlic, and sauté 8 minutes. Stir in blanched vegetables, and cook 3 to 4 minutes. Keep warm.

4 | Return pot of water to a boil. Cook pasta 1 minute less than recommended. Drain. Toss all together & serve. For a main dish, serve with tofu.