Pasta Primavera
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 268. Vision transcription from the scanned page; needs review.
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Ingredients
- 6 ounces packaged linguine or fettuccine
- 3 tablespoons margarine or butter
- 2 cups broccoli flowerets
- 1 cup bias-sliced carrots
- 1 medium onion, cut into thin wedges
- 1 clove garlic, minced
- 1 cup fresh or frozen pea pods
- 1/2 cup cashews or almonds
- 1/4 cup dry white wine
- 1 teaspoon dried thyme, crushed
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Cook pasta (see chart, page 278). Drain well. Meanwhile, in a large skillet melt 2 tablespoons of the margarine. Stir in broccoli, carrots, onion, and garlic. Cook and stir over medium-high heat about 3 minutes or till broccoli is crisp-tender.
- Stir in pea pods. Cook 2 minutes more. Stir in cooked linguine or fettuccine, remaining margarine, the cashews or almonds, wine, thyme, and pepper. Cover and cook 1 minute more. Transfer to a warm serving plate. Sprinkle with Parmesan cheese.
- Ham Pasta Primavera: Prepare as above, except stir 1 cup cubed fully cooked ham into vegetable mixture with the pea pods.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Pasta primavera (1) (cropped).jpg" by Stacy Spensley from San Diego; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Pasta_primavera_(1)_(cropped).jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.