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Springtime Veggie Pasta

  • 1 cup onion minced
  • 1/3 cup butter or margarine
  • 1 pound fresh asparagus cut in 2″ pieces
  • 1/2 pound mushrooms fresh, thinly sliced
  • 2 zucchini or summer squash, quartered and thinly sliced
  • 2 carrots thinly sliced
  • 1 cup whipping cream
  • 2/3 cup chicken broth
  • 1 package JJ’s Pantry Pesto Dip & Dressing Mix
  • 1 cup frozen petite peas, thawed
  • 1/4 pound Canadian bacon, cubed
  • 1 pound pasta, cooked and drained (like bow-ties, penne, or fettucine)
  • 1 cup Parmesan cheese, grated

In a large skillet, over medium-high heat, sauté onion in butter or margarine for 3 minutes.

Add asparagus, mushrooms, zucchini or summer squash and carrots; stir-fry for 3 minutes.

Add cream, broth and Dip Mix; reduce heat to low and simmer, uncovered, to reduce liquid slightly.

Add peas, Canadian bacon, pasta and cheese; toss to combine thoroughly.

Serve on a large heated platter.