Growing up my parents loved to go out for dinner, and Italian was one of our favorites. When I was first married and at home with Cori when she was little I wanted to learn how to cook some of the delicious food I had eaten out. I didn't have a clue how to cook anything Italian until I found the Sunset Magazine Italian cookbook. This was the first thing I learned from it and am still making it 30 years later. For the keto version on zucchini noodles click here.
Ingredients
½ pound asparagus
½ pound sliced mushrooms
½ cup slivered or torn prosciutto
1 Tablespoon avocado oil
1 medium carrot thinly sliced
1 medium zucchini diced
8 ounces thin or medium egg noodles
3 green onions
½ cup frozen peas or edamame
1 teaspoon dry basil or some fresh chopped basil
dash of grated nutmeg
dash grated black pepper
1 cup thin cream (not whipping cream) or a can evaporated milk
¼ cup grated Parmesan cheese
Directions
Cut asparagus in 1 inch pieces, leaving the tips.
In a large wide frying pan over high heat add avocado oil mushroom and prosciutto. Sauté for 1 min then add carrots, cover and turn off heat.
Meanwhile, cook noodles in a large kettle of salted boiling water. If you are using dry noodles start them before you start to cook the vegetables. Drain the noodles and keep warm.
Turn heat back on when your noodles are 4 mins from being done and add asparagus, zucchini. Sauté stirring occasionally for three minutes.
Add green onions, peas, basil, pepper, nutmeg, and cream. Increase the heat to high until liquid begins to boil. Look for shiny bubbles. Maybe a minute of boiling. Then remove from heat
Stir in 1/4 of Parmesan cheese.
Put drained noodles in a large bowl and add the primavera to the noodles.
Serve with more Parmesan cheese.
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