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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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PASTA PRIMAVERA

From: Barbara Knezovich, McKeesport, PA
Primary category: Entrees

Ingredients

1 c broccoli florets
1/2 lb fresh mushrooms, sliced
1 small zucchini, sliced thin
3 garlic cloves, minced
1 pint cherry tomatoes
1 lb fettuccini, cooked and drained
1/2 cup skim milk
2 TBS Butter Buds
1/3 c nonfat cottage cheese
1/3 c nonfat ricotta cheese
2 TBS fresh basil
2 TBS dry sherry
1/8 c Parmesan cheese, grated

Procedure

Steam vegetables, except tomatoes, for about 3 minutes or until tender crisp. Set aside.

Spray a large skillet with Pam and sauté garlic for a few seconds. Add steamed vegetables and toss in tomatoes. Turn off heat.

Mix sauce ingredients in blender or processor and then heat until warm. DO NOT BOIL.

Toss the pasta with the steamed vegetables and sauce. Garnish with grated Parmesan cheese.

Serves 6-8.

RETURN TO ALL RECIPES

Pasta Primavera - NOTES

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Pasta Primavera - REVIEWS

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