PASTA PRIMAVERA adapted from Good Housekeeping Magazine September 1992
• 12 ounces spaghetti • 2 cups broccoli, cut into 1-inch pieces • 3 tablespoons olive oil • 1 8-ounce package mushrooms, each quartered • 1 small onion, finely chopped • 2 small carrots, cut into matchsticks • 1 red pepper, thinly sliced • 4 ounces chicken broth, preferably organic • 8 ounces Half & Half • 1 1/4 teaspoons cornstarch • 1/2 teaspoon salt • 1 medium-size tomato, seeded and diced • 2 tablespoons grated Parmesan cheese • 2 tablespoons minced parsley • addition Parmesan, for finishing
1. Prepare spaghetti; drain. Return spaghetti to pot; keep warm. 2. In a 2-quart saucepan over high heat, in 1-inch boiling water, heat broccoli pieces to boiling. Reduce heat to low; cover and simmer 2 to 3 minutes, until broccoli is tender-crisp; drain. 3. While broccoli is cooking, in a 12-inch skillet over high heat, add the olive oil and heat; cook the mushrooms, onion, and carrot, stirring frequently, until vegetables are golden and tender-crisp. Add the red pepper strips and continue to cook, stirring, until vegetables are tender. 4. In a 2-cup measuring cup, mix chicken broth, Half & Half, cornstarch and salt. Stir this mixture into the vegetables. Over high heat, heat to boiling; boil 1 minute. Add diced tomato, Parmesan cheese, parsley, broccoli and spaghetti, tossing to coat well; heat through. Sprinkle individual servings with additional Parmesan cheese.