Pasta Primavera
SERVES 4
1 cup small broccoli florets
1 small zucchini, sliced
1 small red bell pepper, seeded and cut in strips
1/2 pound asparagus spears, cut into 1-inch pieces
1/4 cup butter or margarine, unsalted
1 cup half-and-half or cream, warmed
Fresh ground black pepper to taste
1 pound linguine, cooked and drained
Grated Parmesan cheese
In a medium skillet, sauté broccoli, zucchini, red bell pepper and asparagus in butter over medium-low heat until crisp tender, stirring frequently. Add half-and-half and black pepper; cook briefly until slightly reduced, stirring occasionally. Serve over linguine; sprinkle with Parmesan cheese.
JUDY WELLS, BLUFFTON