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Pasta Primavera

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Pasta Primavera
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Makes: 6 servings adjust



  • 16 ounces Thin Spaghetti

Step 1

Cook pasta according to package directions. Drain.


  • 2 Broccoli Stalks
  • 1 Zucchini
  • 2 Carrots

Step 2

While pasta is cooking, cut broccoli into florets, peel off tough stems and cut stalks into thin slices, set aside. Julienne zucchini and carrots, set aside.


  • 2 tablespoons Olive Oil

Step 3

Add oil, toss until well coated. Place in a large serving bowl.


  • 14 cup Butter
  • 3 tablespoons Dried Oregano
  • 12 cup Onion, chopped

Step 4

Heat butter in a skillet over medium heat for 1 minute, add oregano and onion. Saute for 2 minutes. Add vegetables. Saute for 3 minutes or until crisp-tender.


  • 1 cup Half and Half
  • 34 cup Grated Parmesan Cheese
  • 2 cups Cherry Tomato, halved

Step 5

Stir half and half and parmesan into the skillet, cook, stirring continually, for 2 minutes. Remove from heat. Add pasta, toss to combine. Place pasta mixture in a serving bowl. Top with cherry tomatoes.
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