Pasta Primavera

By Mague

Ingredients

• 8 oz (250 g) uncooked spaghetti noodles
• 2 1/4 cups (550 mL) chicken broth
• 1 cup (250 mL) heavy whipping cream
• 4 garlic cloves, pressed
• 1 tbsp (15 mL) Lemon Pepper Rub
• 2 medium carrots, peeled
• 1 medium red bell pepper
• 2 oz (60 g) cream cheese, softened
• 2 oz (60 g) Parmesan cheese, grated (about 1/2 cup/125 mL), divided
• 2 cups (500 mL) fresh small broccoli florets
• 1 cup (250 mL) sugar snap peas, trimmed
• 2 tbsp (30 mL) chopped fresh parsley

Preparation

Step 1

1. Break noodles in half. Combine noodles, broth, cream, garlic pressed with the Garlic Press and rub in Deep Covered Baker. Microwave, covered, on HIGH 14-17 minutes or until noodles are tender, stirring once halfway through. Meanwhile, cut carrots into julienne strips using Julienne Peeler. Cut bell pepper lengthwise into strips; cut carrots and bell pepper strips into 1-in. (2.5-cm) pieces.

2. Carefully remove baker from microwave using Oven Mitts. Add cream cheese and 1/4 cup (50 mL) of the Parmesan cheese to baker; mix well. Stir in carrots, bell pepper, broccoli, peas and parsley. Microwave, covered, on HIGH 1-2 minutes or until heated through. Serve with remaining Parmesan cheese.