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MULTIPOT RECIPES
Egg Noodle Primavera
12 oz. Medium Egg Noodles, uncooked
1 - 14 1/2-oz. can chicken broth
2 cups fresh asparagus, cut into 1-inch pieces (about 8 oz.)
1 cup thinly sliced carrots (about 2 medium carrots)
1 red bell pepper, cut into short, thin strips
1 cup shelled fresh peas or frozen baby peas or 1 cup fresh snow pea pods, cut in halves
2 tbsp. chopped fresh dill
2 tbsp. chopped fresh thyme
2 tbsp. chopped fresh mint
1/4 cup chopped fresh chives
3/4 cup grated Asiago or Parmesan cheese
Freshly ground black pepper
Directions:
Prepare noodles according to package directions. While noodles are cooking, bring chicken broth to a
boil in a medium saucepan. Add asparagus, carrots and red bell pepper. Simmer vegetables uncovered
4 minutes. Stir in peas; continue cooking 3 to 4 minutes or until vegetables are tender-crisp.
When noodles are done, drain well and return to the pasta pot. Add broth and vegetables, herbs and
chives. Cook over low heat, tossing gently until combined. Add 1/2 cup of the cheese; toss gently.
Transfer to serving platter; sprinkle with remaining 1/4 cup cheese. Garnish with freshly ground black
pepper.