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    You are in: Home / Recipes / Creamy Parmesan Primavera Recipe
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    Creamy Parmesan Primavera

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Ilysse's Note:

    From the book "Pasta Presto." You can use spaghetti, linguni, penne, rotini...really any pasta you like. You can also use any veggies you like. I tend not to use mushrooms as one of my kids don't like them and I always like adding a leafy green like spinach, kale, swiss chard, arugula or escarole. Whatever is available in your garden or at the farmer's market will probably work great.

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    Units: US | Metric


    1. 1
      In a large skillet, melt the butter over medium heat.
    2. 2
      Add the shallots and garlic and saute for 1 minute.
    3. 3
      Add remaining vegetables (you may want to wait until the end when you mix the veg with the sauce to add the peas if you are using frozen) and saute until crisp tender (don't over cook).
    4. 4
      Remove the veg from the skillet and set aside.
    5. 5
      Add the wine to the hot skillet and let boil until reduced by half.
    6. 6
      Add the cream and simmer until thick (about 10 minutes).
    7. 7
      Stir in the reserved veg (and the peas if you use frozen ones) and simmer until heated through.
    8. 8
      Stir in the cheese, parsley a dash of nutmeg and season with salt and pepper to taste.
    9. 9
      Pour immediately over hot, cooked pasta.

    Ratings & Reviews:


    Nutritional Facts for Creamy Parmesan Primavera

    Serving Size: 1 (342 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 838.9
    Calories from Fat 544
    Total Fat 60.5 g
    Saturated Fat 37.0 g
    Cholesterol 204.5 mg
    Sodium 351.0 mg
    Total Carbohydrate 52.3 g
    Dietary Fiber 10.2 g
    Sugars 6.9 g
    Protein 16.0 g

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