Alex's Recipes


Springtime Noodles


Springtime Noodles (Tagliarini Primavera)

Before you begin cooking this colorful pasta dish, have all the vegetables cut and ready to use - the sauce cooks quickly and is ready to serve in minutes.



1/2 pound asparagus
1/2 pund mushrooms, sliced
1/4 cup silver prosciutto or baked ham (optional)
1/4 cup butter or margarine
1 medium-size carrot, thinly sliced
1 medium-size zucchini, diced
1 recipe Egg Pasta (p.34 Sunset Italian Cookbook), cut into thin
noodles about 10 inches long, or 8 ounces packaged thin noodles
salted water
3 green onions (including tops), sliced
1/2 cup frozen tiny peas, thawed
1 teaspoon dried basil
1/2 teaspoon salt
dash EACH ground nutmeg and white pepper
1/2 pint (1 cup) whipping cream
1/4 cup freshly grated parmesan cheese
chopped fresh parsley
additional grated parmesan cheese


Snap off and discard white fibrous ends of asparagus. Cut spears diagonally into 1-inch lengths, but leave tips whole.
In a wide frying pan over medium high heat, melt butter. Add mushrooms, prosciutto (if used), asparagus, carrot, and zucchini; cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.

Meanwhile, cook noodles in a large kettle of boiling salted water until al dente (1 to 2 minutes for fresh noodles, or follow package directions); drain well.

To vegetable mixture add green onions, peas, basil, salt, nutmeg, pepper and cream. Increase heat to high and cook until liquid boils all over and forms shiny bubbles. Return drained noodles into kettle in which they were cooked, pour vegetable sauce over noodles, and lift and mix gently so noodles are thoroughly coated. Add the 1/4 cup Parmesan cheese and mix again.

Turn into a warm bowl, sprinkle with parsley, and serve at once with additional parmesan cheese. Makes 4 to 6 servings.

Sunset ITALIAN Cook Book






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