Springtime Noodles(Tagliarini Primavera)
Bright and fresh, Tagliarini Primavera combines tender noodles with vibrant spring vegetables, herbs, and creamy Parmesan for a light, flavorful dish perfect for any season.
Ingredients
- 1/2 lb. asparagus ⓘ
- 1/2 lb. mushrooms, sliced ⓘ
- 1/4 cup baked ham, slivered ⓘ
- 1/4 cup margarine ⓘ
- 1 medium carrot, thinly sliced ⓘ
- 1 medium zucchini, diced ⓘ
- 8 oz. thin noodles ⓘ
- 3 green onions, chopped ⓘ
- 1/2 cup frozen peas ⓘ
- 1 teaspoon dry basil ⓘ
- 1/2 teaspoon salt ⓘ
- Dash of nutmeg
- Dash of white pepper ⓘ
- 1/2 pint whipping cream ⓘ
- 1/4 cup freshly grated Parmesan cheese ⓘ
- Fresh parsley, chopped ⓘ
- Additional Parmesan cheese ⓘ
Instructions
- Cut asparagus diagonally into 1 inch lengths, leaving tips whole.
- In a wide frying pan over medium heat, melt the margarine.
- Add sliced mushrooms, slivered baked ham, asparagus, sliced carrot, and diced zucchini; cook, stirring occasionally, for 3 minutes.
- Cover the pan and cook for 1 more minute.
- Meanwhile, cook the thin noodles in a large kettle of boiling salted water until al dente; drain well.
- Add green onions, frozen peas, dry basil, salt, a dash of nutmeg, a dash of white pepper, and whipping cream to the vegetable mixture.
- Increase heat to high and cook until the liquid boils well and forms large shiny bubbles.
- Return the drained noodles to the kettle in which they were cooked.
- Pour the vegetable mixture over the noodles and lift and mix gently until the noodles are thoroughly coated.
- Add the freshly grated Parmesan cheese and mix again.
- Turn into a warm serving bowl and sprinkle with chopped fresh parsley.
- Serve immediately with additional Parmesan cheese.
Nutrition & Diet Analysis (per serving)
922
kcal
46% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).