Mambo Sprouts

Pasta Primavera Medley

Ingredients:

• 2 cups green beans trimmed and sliced
• 2 cups broccoli florets
• 1 cup (1 inch) sliced asparagus
• 1/2 lb. uncooked fettuccine
• 1 Tbsp. olive oil
• 1 cup chopped Vidalia onion
• 2 tsp. minced fresh garlic
• 1 tsp. crushed red pepper
• 1/2 cup fresh or frozen green peas
• 1 cup grape tomatoes, halved
• 3/4 cup half and half cream or milk
• 1 tsp cornstarch or flour
• 3/4 tsp. Jane’s® Krazy Mixed Up Salt
• 1/4 cup chopped fresh basil or dried from the spice rack
• 1/4 cup shaved parmesan cheese

Directions:

1. Cook green beans in boiling water 1 minute.
2. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp and tender.
3. Remove vegetables from pan with a slotted spoon and place into a bowl.
4. Return water to a boil.
5. Add pasta; cook 10 minutes or until al dente.
6. Drain noodles and add noodles to vegetable mixture.
7. Heat oil in a large nonstick skillet over medium high heat.
8. Add 1 cup onion, saute for 2 minutes.
9. Add garlic and red pepper; saute 3 minutes or until onion begins to brown.
10. Add peas, and saute 1 minute.
11. Add tomatoes; saute 2 minutes.
12. In a small bowl, combine half & half with cornstarch, stirring with a whisk.
13. Reduce heat to medium, add half & half mixture and Jane’s® Crazy Mixed Up Salt to pan; cook 1 minute or until sauce thickens, stirring constantly.
14. Pour sauce over pasta mixture; toss gently to coat.
15. Sprinkle with basil and shaved cheese. Serve immediately.

Servings: 4