Napa Flats Primavera

John Crancer from Napa Flats shows how to make a tasty Italian dish.

Wednesday, March 11th 2015, 10:57 am

By: News On 6

Ingredients for lunch:

½ oz Olive Oil

3 Zucchini slices

1 TBS Mushroom mix

1 TBS Asparagus

3 Broccoli crowns

1 TBS Peas

½ oz White wine

2 oz Pachino tomato sauce

1 oz Heavy whipping cream

6 oz Whole Wheat Spaghetti

1 tsp Butter

½ TBS Fresh Basil

½ oz Parmesan

½ TBS Pine nuts

½ tsp Salt and pepper mix

Ingredients for dinner:

1 oz Olive oil

6 Zucchini slices

2 TBS Mushroom mix

2 TBS Asparagus

5 Broccoli crowns

2 TBS Peas

1 oz White wine

4 oz Pachino tomato sauce

2 oz Heavy whipping cream

8 oz Whole Wheat spaghetti

1 tsp Butter

1 TBS Fresh Basil

1 oz Parmesan

1 TBS Pine nuts

1 tsp Salt and pepper mix

Directions:

1. In a sauté pan heat up olive oil and begin to sauté the zucchini, and the mushrooms for 30 seconds, add in the asparagus, broccoli, and heat through, once this is heated add in the peas and continue to cook for 1-2 minutes, deglaze with the white wine.

2. Add in the Pachino and the heavy cream, toss together and heat.

3. When sauce comes to a full boil add the precooked spaghetti.

3. Toss together adding butter and the basil.

4. In a warm bowl place the primavera and garnish with pine nuts.