Recipe: Spring Vegetable Noodles | Primavera

Recipes using McCormick Organic Basil

• 1/2 lb asparagus
• 1/2 lb mushrooms, sliced
• 1/2 cup slivered prosciutto ham
• 1/4 cup butter
• 1 medium sized carrot, thinly sliced
• 1 medium sized zucchini, diced
• 8 oz package thin noodles
• Salted water
• 3 green onions, including tops, sliced
• 1/2 cup frozen tiny peas, thawed
• 1 tsp basil leaves
• 1/2 tsp sea salt
• Dash each ground nutmeg and white pepper
• 1 cup whipping cream
• 1/4 cup freshly grated Parmesan cheese
• Chopped fresh parsley
• Additional grated Parmesan cheese

1. Have all the vegetables cut and ready to use.
2. The sauce cooks quickly and is ready to serve in minutes.
3. Snap off and discard white fibrous ends of asparagus.
4. Cut asparagus spears diagonally into 1" lengths, but leave tips whole.
5. In a wide frying pan over medium high heat, melt butter.
6. Add mushrooms, prosciutto (if used), asparagus, carrots, and zucchini; cook, stirring occasionally, for 3 minutes.
7. Cover pan and cook for 1 more minute.
8. Meanwhile, cook noodles in a large kettle of boiling salted water until al dente (following the package directions).
9. Drain well. Add to vegetable mixture the green onion, peas, basil leaf, sea salt, ground nutmeg, white pepper, and cream.
10. Increase heat to high and cook until liquid boils all over and forms large shiny bubbles.
11. Return drained noodles to kettle in which they were cooked.
12. Pour vegetable sauce over noodles and lift and mix gently so noodles are thoroughly coated.
13. Add the 1/4 cup Parmesan cheese and mix again.
14. Turn into a warm bowl, sprinkle with parsley and serve at once with additional Parmesan cheese.