Pasta Primavera - cooking recipe

Ingredients
    1 green squash, sliced thin
    1 yellow squash, sliced thin
    1 c. sliced carrots
    2 c. broccoli florets
    1 c. fresh string beans
    1 c. sliced mushrooms
    1 c. frozen peas
    1 c. snow peas
    1 c. chopped red pepper
    1 c. chopped green pepper
    2 plum tomatoes, quartered
    36 oz. can College Inn chicken broth
    1/2 c. Holland House white wine
    juice of 1 lemon
    3 tsp. cornstarch
    1 lb. capellini thin spaghetti
Preparation
    Cook all vegetables separately, except peas and tomatoes.
    Do not overcook!
    In a 4-quart pot, melt 1 stick butter.
    Add chicken broth, wine and lemon.
    Bring to a boil.
    Dissolve cornstarch in a small amount of water and add to chicken broth.
    Broth will thicken.
    Cook spaghetti as directed on box.

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