Product Recipes
Recipe: Spring Vegetable Noodles | Primavera
Recipes using McCormick Organic BasilPrice Each: $6.28USD
- 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
- Have all the vegetables cut and ready to use.
- The sauce cooks quickly and is ready to serve in minutes.
- Snap off and discard white fibrous ends of asparagus.
- Cut asparagus spears diagonally into 1" lengths, but leave tips whole.
- In a wide frying pan over medium high heat, melt butter.
- Add mushrooms, prosciutto (if used), asparagus, carrots, and zucchini; cook, stirring occasionally, for 3 minutes.
- Cover pan and cook for 1 more minute.
- Meanwhile, cook noodles in a large kettle of boiling salted water until al dente (following the package directions).
- Drain well. Add to vegetable mixture the green onion, peas, basil leaf, sea salt, ground nutmeg, white pepper, and cream.
- Increase heat to high and cook until liquid boils all over and forms large shiny bubbles.
- Return drained noodles to kettle in which they were cooked.
- Pour vegetable sauce over noodles and lift and mix gently so noodles are thoroughly coated.
- Add the 1/4 cup Parmesan cheese and mix again.
- Turn into a warm bowl, sprinkle with parsley and serve at once with additional Parmesan cheese.
