Anotherthyme Pasta Primavera

  • 1 lbs dried tagliatelle pasta (see note)
  • 4 Tbsp butter
  • 3 Tbsp minced garlic
  • 1/2 tsp white pepper
  • 3 cups fat-free half-and-half
  • 8 oz. 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 Tbsp pesto image placeholder

Boil the pasta in salted water 8 to 10 minutes until al dente. Drain.

While pasta is boiling, heat butter in large saucepan over medium-high heat until foam subsides.

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 foranother 5 minutes. Add gorgonzola and Parmesan. Bring to a boil and cook, stirring, for another 4 minutes.

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.

NOTE: Fettuccine can be substituted for the tagliatelle.

Servings: 4
Source: Anotherthyme - Raleigh, NC
Submitted by: Recipe Group Member