Last week I was so crazy busy with work that I got behind on my posts. Well...here is the primavera, Shirley J style that I promised.
I don't have the patience to try and remember the exact recipe but I will get as close as I can. I adapted this recipe from the Better Homes & Gardens Cookbook.
Red Pepper & Asparagus Pasta Primavera
* 1 lb Pasta, any kind (I used penne and rotini)
* 2 Red Peppers
* 1 lb Asparagus
* 3 cups Shirley J Universal Cream Sauce Base
* 1 cup Water
* 1-2 cups Parmesan Cheese
* 2 TB Crushed Red Pepper Flakes
Chop all vegetables, set aside. Boil water add Shirley J Universal Cream Sauce and whisk. Turn heat down and let reduce, stirring occasionally.
Boil water for pasta in separate pan. Cook pasta according to directions. Add chopped vegetables the last three minutes of cooking. Meanwhile, add crushed red pepper and Parmesan Cheese to Shirley J base, stir well. Drain pasta and veggies. Add sauce to pasta and serve.
Next week: Something using Shirley J Dutch Oven/Slow Cooker line products!