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Gigi's Pasta Primavera



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Gigi's Pasta Primavera

1 stick (1/2 cup) unsalted butter
1 medium onion, minced
3 garlic cloves, minced
1 pound asparagus stalks, tough ends trimmed, cut
diagonally into 1/4-inch slices, tips left intact
8 ounces mushrooms, thinly sliced
6 ounces cauliflower, broken into small florets
1 medium zucchini, cut into 1/4-inch rounds
1 small carrot, halved lengthwise, cut diagonally
into 1/8-inch-thick slices
1 cup half-and-half
1/2 cup chicken stock
2 teaspoons dried basil
1 cup frozen tiny peas, thawed
2 ounces prosciutto, chopped
5 green onions, chopped
Salt and freshly ground pepper, to taste
1 pound linguine, cooked al dente, thoroughly drained
1 cup freshly grated fine-quality Parmesan cheese

Heat wok or large deep skillet over medium-high heat. Add butter, onion, garlic and sauté until onion is softened, about 2 minutes. Mix in asparagus, mushrooms, cauliflower, zucchini, and carrot. Stir-fry for 2 minutes. Re-move several pieces of asparagus tips, mushrooms, and zucchini, and re-serve them for garnish. Increase heat to high. Add half-and-half, chicken
stock, and basil, and allow mixture to boil until liquid is slightly reduced,
about 3 minutes. Stir in the peas, prosciutto and green onions, and cook
1 minute more. Season to taste with salt and freshly ground pepper. Add
the cooked, drained linguine and Parmesan, tossing until thoroughly com-bined and pasta is heated through. Turn out onto a large serving platter
and garnish with reserved vegetables. Serves 4 to 6.

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