Pasta with Green Vegetables

By MissHeather

Ingredients

• Sauce:
• 2 C gemelli of other pasta shape
• 1 T olive oil
• 2 T chopped fresh parsley
• 2 T freshly grated Parmesan cheese
• salt and pepper
• 1 head of green broccoli, cut into flowerets
• zuccini, sliced
• 8 ozs asparagus spears, trimmed
• 4 1/2 ozs snow peas
• 1 C frozen peas
• 2 T butter
• 3 T vegetable stock
• 5 T heavy cream
• large pinch of freshly grated nutmeg

Details

Servings 4

Preparation

Step 1

Cook pasta with olive oil for 8-10 minutes or until tender. Drain; return to pan, cover, and keep warm

Steam the broccoli, zucchini, asparagus spears, and snow peas over a pan of boiling salted water until just beginning to soften. Remove from heat and plunge into cold water to prevent further cooking. Drain.

Cook peas in boiling salted water for 3 mintues; drain. Refresh in cold water and drain again.

Put butter and vegetable stock in a pan over medium heat. Add all of the vegetables except asparagus spears, and toss carefully with a wooden spoon to heat through, taking care not to break them up. Stir in the cream, allow sauce to heat through and seaosn with salt, pepper and nutmeg.

Transfer the pasta to a warm serving dish and stir in chopped parsley. Spoon the sauce over, and sprinkle on freshly grated Parmesan. Arrange asparagus spears in a patter on top. Serve hot.