Pasta Primavera Recipe | Laura in the Kitchen - Internet Cooking Show

Name: Pasta Primavera Recipe | Laura in the Kitchen - Internet Cooking Show
Ingredients: 8 oz Tagliatelle Pasta, or any kind of thick ribbon shape pasta; 1 Bunch of Asparagus, washed, trimmed and cut into 1 inch pieces; 1 Large Carrot, peeled and grated; 1 Large Zucchini, trimmed and cut into half moon pieces or a handful of baby zucchini, halved; 1 cup of Fresh Shelled Baby Peas or frozen but defrosted peas if you cant find fresh; 5 Shallots, sliced; 3 Cloves of Garlic, minced; 2 Tbsp of Olive Oil; 1 Tbsp of All Purpose Flour; � cup of White Wine; 1 � cups of Vegetable Stock; Zest and Juice of One Small Lemon; 2 Tbsp of Parsley, chopped; 1 Tbsp of Fresh Thyme, chopped; Salt and Pepper to taste

www.laurainthekitchen.com

In this episode of Laura in the Kitchen Laura Vitale shows you how to make Pasta Primavera!

View full recipe on www.laurainthekitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.laurainthekitchen.com.

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Ingredients

8 oz Tagliatelle Pasta, or any kind of thick ribbon shape pasta
1 Bunch of Asparagus, washed, trimmed and cut into 1 inch pieces
1 Large Carrot, peeled and grated
1 Large Zucchini, trimmed and cut into half moon pieces or a handful of baby zucchini, halved
1 cup of Fresh Shelled Baby Peas or frozen but defrosted peas if you cant find fresh
5 Shallots, sliced
3 Cloves of Garlic, minced
2 Tbsp of Olive Oil
1 Tbsp of All Purpose Flour
� cup of White Wine
1 � cups of Vegetable Stock
Zest and Juice of One Small Lemon
2 Tbsp of Parsley, chopped
1 Tbsp of Fresh Thyme, chopped
Salt and Pepper to taste