Pasta Primavera

This is the way my grandma made it. Be sure to use a large pot!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 8  ounces  vermicelli, cooked and drained
• 1  garlic clove, minced
• 1  tablespoon olive oil
• 1  cup fresh green beans
• 1  cup broccoli floret
• 3⁄4 cup zucchini, sliced (1/4-inch thick and halved)
• 1  small red bell pepper, cut into 1 1/2-inch strips
• 4  tablespoons green onions, sliced
• 1 (4 1/2ounce) jar whole mushrooms
• 1  medium tomatoes, wedged
• 1⁄2 cup half-and-half
• 1⁄4 cup butter
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  italian seasoning
• 1⁄4 teaspoon pepper
• 1⁄4 cup romano cheese, freshly grated

Directions

1. Saute garlic in olive oil 1 minute; add green beans, broccoli, zucchini, pepper and onion; cook 5 minutes.
2. Add mushrooms and tomatoes and cook an additional 5 minutes.
3. In small saucepan, mix butter, half and half and spices until butter melts.
4. Remove from heat; mix in half of cheese, stirring well.
5. Toss sauce with vegetables, pasta and remaining cheese.
6. Note: Following the recipe, your veggies will still be crisp, if you like them more tender, you might want to par-cook the broccoli and green beans first.