cheesy pasta primavera

ingredients:
1/2 bunch of asparagus, trimmed, cut into 1-inch pieces 
10 small baby carrots cut into quarters lengthwise 
1/4 cup frozen lima beans 
1/2 cup broccoli 
1 table spoon chopped italian parsley 
1/2 cup light cream
1/4 grated parmesan cheese
1 table spoon gorgonzola cheese
1 table spoon ricotta
1/2 pound fettuccine 
1 tea spoon un salted butter
salt & black pepper
1/2 table spoon olive oil


directions 



1) prepare fettuccine or spaghetti:
 -in a pasta pot with strainer fill it up with water and wait until the water is boiling. 
-once the water is hot cook the fettuccine or spaghetti for 11-12 minutes., strain and pour cold water to cool off 
-drain until is dried, then put olive oil. the olive oil helps the pasta to not get stack or soggy
-once the spaghetti is prepared put it into a container. 

2) prepare the vegetables

using the same pasta pot with strainer., the one you used to cook the fettuccine. 

add the vegetables (asparagus, baby carrots, frozen lima beans, broccoli. ) cook for 3-4 minutes drain them and pour cold water to cool off.

Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add vegetables season with salt and pepper, and sauté until vegetables look glazed  and are crisp-tender, 3 to 4 minutes. Add tea spoon butter, once is melted add 1/4 light cream, 2 table spoon parmesan cheese, 1 table spoon gorgonzola cheese, 1 table spoon ricotta cheese, 1/2 pound fettuccine, salt, pepper & 1 dash italian parsley toss well. Transfer to a large, shallow serving bowl. 

top with chopped parsley & parmesan cheese if desired. enjoy

  posted by fredy flores
http://www.facebook.com/pages/Food-recipes/282878715110663