PASTA PRIMAVERA


Ingredients:

1/4 cup sliced onions
1/4 cup MAGNOLIA GOLD BUTTER UNSALTED
1 cup diced zucchini
1 cup diced carrots
1 cup broccoli flowerettes
1 cup chicharo (snow peas)
1/2 cup chicken broth*
1 (250 mL) pack MAGNOLIA ALL PURPOSE CREAM
1 tsp iodized fine salt
1/4 tsp pepper
pinch nutmeg
1/2 kg fettuccine noodles, cooked according to package directions
1/2 cup grated MAGNOLIA QUICKMELT CHEESE

Procedure:

  1. Sauté onions in butter then add zucchini, carrots, broccoli and chicharo. Add chicken broth and simmer for 3 minutes. Vegetables should be tender yet crispy.
  2. Lower heat and add cream. Mix well. Season with salt and pepper and a pinch of nutmeg.
  3. In a bowl, toss pasta with the cooked sauce just before serving. Transfer into a casserole dish and top with cheese.
Makes 8 to 10 servings.

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