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Quick Pasta Primavera is today's recipe from NYC Chef Dr. Delicious.
Chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Meats, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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2 tablespoons butter
1 bag (16 ounces) frozen Italian style vegetables (contains cauliflower, zucchini, lima beans, carrots, and green beans)
1 egg
1/3 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 basket cherry tomatoes, rinsed
1 tablespoon chopped Italian flat leaf parsley
Melt butter in a wide skillet, stir in vegetables. Cook, stirring, over low heat until tender, about 5 minutes. Beat egg, cream, and Parmesan cheese in a serving bowl. Add hot pasta to the bowl with the cream mixture; toss to coat. Add the vegetables, cherry tomatoes, and parsley; toss and serve. Makes 2 cups (enough for 12 ounces of pasta). Serve with fettuccine.
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