Shelly's Recipe

ANGEL HAIR PRIMAVERA

Category: Pasta

8 oz asparagus, tough ends snapped off, spears cut into bite-size pieces
1 medium-size yellow pattypan squash (4 to 6 oz), cut into thin bite-size pieces
1 cup small broccoli flowerets
4 oz Chinese pea pods, snow peas or sugar peas, ends and strings removed
1 cup julienne carrot strips
1/2 cup red pepper squares
1 tbsp Italian seasoning
2 tbsp pine nuts
3 tbsp butter
4 oz oz mushrooms, thinly sliced
2 ounces thinly sliced prosciutto, cut into strips (optional)
1/4 cup thinly sliced green onions (including tops)
1 clove garlic, minced or pressed
1 cup whipping cream
1/3 cup dry white wine
1/8 tsp each ground nutmeg and ground white pepper
6 oz dry capellini OR 1 (9 oz) pkg fresh angel hair pasta
3/4 cup grated Parmesan cheese

In a 3- to 4-quart pan, cook asparagus, squash, and broccoli in about 1 quart boiling water, uncovered, for 2 minutes. Add pea pods; cook just until water returns to a boil. Drain vegetables and set aside.

Stir pine nuts in a wide frying pan over me­dium-low heat until nuts are lightly browned (about 3 minutes), then remove from pan and set aside.

Increase heat to medium. Melt butter in pan; add mushrooms and cook, stirring, until they begin to brown, about 3 to 5 minutes. Add prosciutto, onions, garlic and seasoning; continue to cook, stirring often, until onions are soft and bright green for 1 to 2 minutes. Add cream, wine, nutmeg, and white pepper. Increase heat to high and bring to a boil; boil, stirring occasionally, for 2 minutes.

Meanwhile, in a 5- to 6-quart pan, cook pasta in 3 quarts boiling water just until tender to bite, about 3 minutes for dry pasta; 1 to 2 minutes for fresh; or cook according to package directions. Drain well.

To cream mixture, add vegetables, pine nuts, and cheese, then stir gently just until heated through. Remove from heat. Using 2 forks, stir in pasta until lightly coated with sauce. Serve with additional cheese to add to taste.