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PASTA RECIPES:
Pasta Primavera
(Serve with Bow Tie Pasta)
2 Tlbs. Olive Oil
1/4 cup leeks, white part only, finely chopped
1/2 cup finely diced carrots
2/3 cup finely diced yellow or green summer squash
3/4 cup diced red bell pepper
1/4 cup dry white wine
1 cup chicken broth
16 asparagus spears, ends removed, cut into 1 inch lengths
1/4 cup fresh basil, minced, or dill leaves
Grated Parmesan cheese
Directions:
Heat oil in pot. Add leeks and carrots, cook for 5 minutes, stir frequently until leeks are limp.
Add squash and red pepper and cook for 3 minutes. Add white wine, cover and simmer over low
heat until vegetables start to soften, about 3 minutes. Add chicken broth and bring to a simmer over
medium heat.
Add asparagus, cover with glass lid, simmer over medium heat 3-4 minutes. Add sauce and basil to
pasta. Toss well. Serve immediately with grated Parmesan Cheese.
MULTIPOT RECIPES