Anotherthyme Pasta Primavera

Yield: 4 servings

Ingredients

• 1 pound dried tagliatelle pasta*
• 4 tablespoons butter
• 3 tablespoons minced garlic
• 1/2 teaspoon white pepper
• 3 cups fat-free Half-and-Half
• 8 ounces shiitake mushrooms, cut into 1/2 inch slices
• 1 cup crumbled gorgonzola cheese
• 1 cup grated Parmesan cheese
• 4 cooked artichoke hearts, quartered (fresh or canned)
• 1 cup grape tomatoes
• 1 cup sugar snap peas or snow peas
• 1 cup (1 1/2 inch) asparagus tips
• 3 tablespoons pesto

Instructions

1. Boil the pasta in salted water 8 to 10 minutes until al dente. Drain.
2. While pasta is boiling, heat butter in large saucepan over medium high heat until foam subsides.
3. Add garlic and pepper, and sauté about 1 minute until golden brown, being careful not to burn the garlic. Add Half-and-Half and shiitakes, and cook for another 5 minutes. Add gorgonzola and Parmesan. Bring to a boil and cook, stirring, for another 4 minutes.
4. Add drained pasta and toss gently to combine. Add artichoke hearts, tomatoes, sugar snaps, asparagus tips and pesto. Cook about 1 minute just until asparagus tips are snap-tender.

Notes

* Fettuccine can be substituted for the tagliatelle.

Nutrition

Per serving: fats, 35 grams (31% of calories); calories, 1,013; cholesterol,105 milligrams; carbohydrate, 133 grams; fiber, 6 grams; protein, 42 grams; sodium, 1,477 milligrams

Attribution

Anotherthyme - Raleigh, North Carolina