Rotelle Primavera

By Pearly

Ingredients

• 3 c Ronzoni Rotelle, uncooked
• 2 c (1/2 lb) fresh green beans, cut into 2 in lengths
• 1 T butter
• 1 T olive oil
• 1 lb (2 1/2 c) fresh asparagus spears, diagonally cut into 2 inch lengths
• 1 med sweet red pepper, thinly sliced and cut into 1 1/2 inch lengths
• 1 tsp salt
• 2 T all-purpose flour
• 1 1/2 c half and half
• 1 c frozen peas
• 1/3 c grated Parmesan cheese

Preparation

Step 1

Cook pasta according to package directions, adding green beans to past cooking water during last 5 min drain.

Meanwhile, in large skillet over medium-high heat, melt butter with oil, add asparagus and red pepper. Season with salt. Cook 5 min, stirring occasionally, or until vegetables are crisp-tender; Reduce heat to medium.

Add flour; cook 1 minute, stirring constantly. Add half-and-half and peas. Cook, stirring frequently until mixture thickens slightly.

Toss hot pasta and green beans with sauce; serve with Parmesan cheese and freshly ground black pepper.