Pasta Primavera

What you need:

    • 1 large carrot, peeled and diced
    • 1 small onion, peeled and diced
    • 2 stalks celery, chopped
    • 1 large red bell pepper, deseeded and cut into thin strips
    • 1 bunch asparagus, chopped into 2-inch pieces
    • 1/4 lb. sugar snap peas, halved
    • 1/4 cup butter
    • 3/4 lb. fettuccine
    • 1 cup heavy cream
    • 1/4 cup Parmesan
    • 2 tbsp. fresh dill
    • 1/8 tsp. salt
    • 1/8 tsp. pepper

Directions:

    1. Melt butter in a large skillet. Saute carrots, onion, and celery for about 8 to 10 minutes. Stir occasionally.
    2. Meanwhile, cook pasta according to package directions. Add red pepper, peas, and asparagus to the pasta during the last 4 minutes of cooking. Drain and return to pot.
    3. Add sauteed veggies, Parmesan, cream, and dill to pot. Cook over low heat for 2 to 3 minutes. Toss to coat.
    4. Season with salt and pepper, to taste.

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