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      Pasta Primavera

      Pasta Primavera
      Pasta Primavera
      For more information on Lamers Dairy, click here.Ingredients:3 cloves of garlic, crushed in garlic press10-12 asparagus spears, pencil thin, cut in 2 inch lengths2-3 medium carrots, sliced 1/2 yellow pepper, cut in julienne1 medium zucchini, sliced1 medium yellow squash, sliced3 tablespoons olive oilPasta of your choiceIngredients for Sauce:2 tablespoons butter 1/2 cup chicken broth1 1/2 cups Lamers Dairy heavy whipping cream 1/2 cup Lamers Dairy half & half1 clove of garlic, crushed in garlic press 3/4 cup grated Parmesan cheeseSalt and pepper to tasteDirections: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 1/2 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.{}