Pasta Primavera


  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.