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    Anotherthyme Pasta Primavera


    Source of Recipe


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    List of Ingredients




    1 pound dried tagliatelle pasta (see note)
    4 tablespoons butter
    3 tablespoons minced garlic
    1/2 teaspoon white pepper
    3 cups fat-free half-and-half
    8 ounces shiitake mushrooms, cut into 1/2-inch slices
    1 cup crumbled gorgonzola cheese
    1 cup grated Parmesan cheese
    4 cooked artichoke hearts, quartered (fresh or canned)
    1 cup grape tomatoes
    1 cup sugar snap peas or snow peas
    1 cup (1 1/2-inch) asparagus tips
    3 tablespoons pesto

    Recipe



    Boil the pasta in salted water 8 to 10 minutes until al dente. Drain.

    While pasta is boiling, heat butter in large saucepan over medium-high heat until foam subsides.

    Add garlic and pepper, and sauté about 1 minute until golden brown, being careful not to burn the garlic. Add half-and-half and shiitakes, and cook for another 5 minutes. Add gorgonzola and Parmesan. Bring to a boil and cook, stirring, for another 4 minutes.

    Add drained pasta and toss gently to combine. Add artichoke hearts, tomatoes, sugar snaps, asparagus tips and pesto. Cook about 1 minute just until asparagus tips are snap-tender.

    NOTE: Fettuccine can be substituted for the tagliatelle.

    Makes 4 servings.


 

 

 


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