Pasta Primavera

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3 cloves of garlic, crushed in garlic press

10-12 asparagus spears, pencil thin, cut in 2 inch lengths

2-3 medium carrots, sliced

½ yellow pepper, cut in julienne

1 medium zucchini, sliced

1 medium yellow squash, sliced

3 tablespoons olive oil

Pasta of your choice

Ingredients for Sauce:

2 tablespoons butter

½ cup chicken broth

1 ½ cups Lamers Dairy heavy whipping cream

½ cup Lamers Dairy half & half

1 clove of garlic, crushed in garlic press

¾ cup grated Parmesan cheese

Salt and pepper to taste


Put 2 tablespoons of olive oil in pan over medium high heat and add 3 cloves of crushed garlic. Cook to soften, but not color.  Add the asparagus and carrots. Cook for a few minutes then add yellow pepper and cook for a couple of minutes more. Remove these vegetables from the pan.  Add a tablespoon more olive oil and zucchini and yellow squash and cook briefly. Remove from the pan.

Add ½ cup chicken broth and 1 tablespoon butter to the hot pan. Cook for a couple of minutes.  Add Lamers Dairy heavy whipping cream, half & half and crushed garlic clove. Add grated Parmesan cheese.  Cook to thicken.  To finish, stir in a tablespoon of butter. Season with salt and pepper.

Put vegetables and cooked pasta in the pan with the sauce.  Toss, sprinkle with Parmesan cheese and serve immediately.


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