April 2, 2014
One of the best ways to enjoy fresh Spring vegetables is with pasta. And this creamy, delish Pasta Primavera recipe proves just that without a dobut.
Ingredients:
1/3 cup olive oil
3 tablespoons lemon juice, divided
2 garlic cloves, peeled and minced
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped asparagus
1 cup chopped cherry tomatoes
1 cup chopped broccoli
1 large bell pepper, cored, ribbed and chopped
1 shallot, peeled and chopped
1 cup chopped artichoke hearts
1 pound (26/30) shrimp, rinsed, peeled, deveined and tails removed
1 pound dried angel hair pasta
1 cup shelled frozen edamame
4 tablespoons butter
2 tablespoons lemon zest
1/2 cup heavy cream
1/2 cup grated Parmesan cheese, plus extra for garnish
To read the rest of this recipe, Click Here: Springtime Pasta Primavera
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