Pasta Primavera

Pasta Primavera

Makes 6 servings

Prep 20 minutes cook 14 minutes

1/2 pound asparagus, trimmed and cut into 1-inch pieces

1/2 pound green beans, trimmed and cut into 1-inch pieces
2 sweet orange peppers, cored, seeded and cut into 1/4 inch strips
1 pound spaghetti
3/4 cup half-and-half
3/4 cup chicken or vegetable broth
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 tablespoons olive oil
5 cloves garlic, sliced
2 cups grape tomatoes, halved
1/3 cup grated parmesan cheese
1/4 cup flat leaf parsley, chopped
Shaved parmesan, optional

Bring a large pot of salted water to boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out vegetables with a large slotted spoon and place in colander. Rinse under cold water.

Add pasta to boiling water and cook following package directions, about 9 minutes. Drain and return to pot.

While pasta is cooking, place half-and-half, chicken broth, salt pepper and nutmeg in a small saucepan. Bring to a simmer over medium heat.

Heat a large nonstick skillet over medium-high heat. Add olive oil and garlic and cook 30 seconds. Add cooked vegetables and tomatoes. Cook, stirring a few times, about 1 minute 30 seconds. Spoon into pasta pot. Stir grated cheese into the half-and-half mixture. Add to pasta an gently stir in parsley until all ingredients are combined. Allow to stand for 5 minutes. Shave parmesan on top, if desired.