Creamy Parmesan Primavera

By treadinger

Ingredients

• 6 ounces dried penne, pappardelle, or rotini pasta (about 2 cups)*
• 2 cups broccoli florets
• 1 small red and/or yellow sweet peper, cut into julienne strips
• 1 tablespoon olive oil
• 1 cup fresh sugar snap pea pods
• 1/2 cup coarsely shredded carrot
• 2 cloves garlic, minced
• 1 cup cherry or grape tomatoes, halved (optional)
• 2/3 cup chicken broth
• 2/3 cup whipping cream, half and half or light cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon ground mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Grated Parmesan cheese

Preparation

Step 1

Prepare pasta according to package directions. Drain well; keep warm.
Meanwhile, in a large skillet cook broccoli and sweet pepper in hot oil over medium-high heat for 5 minutes. Stir in pea pods, carrot and garlic. Cook, covered, for 1 minute more. Remove vegetables from skillet. Set aside vegetables and tomatoes.

Creamy-Parmesan Cheese Sauce Stir the chicken broth and whipping cream into the skillet. Cook and stir mixture until it just comes to a boil. Reduce heat. Simmer, uncovered, for 5 to 6 minutes or until slightly thickened. Stir in 1/2 cup cheese, ground mustard, salt and black pepper. Cook and stir 1 minute more. Stir in cooked vegetables, pasta and tomatoes, if using. Cook and gently stir until coated. If desired, sprinkle with additional Parmesan cheese.