Pasta Primavera

This pasta primavera is light and creamy and sure to be a crowd pleaser at any gathering!
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Recipe found here


9 ounces uncooked pasta (your favorite)
2 tablespoons olive oil
1 cup thin strips prosciutto (about 1/4 pound) {I used Bacon}
2 cups cauliflower florets
2 cups sliced fresh mushrooms
1/2 cup diagonally sliced carrots
2 cups sliced zucchini
6 tablespoons unsalted butter
1 teaspoon minced fresh garlic
3 tablespoons, plus 1 teaspoon Italian seasoning
1 cup asparagus tips or 3/4 cup snow peas
1 cup chopped green onions
3 cups heavy cream


Cook the pasta according to package directions, drain, and set aside.

Heat the oil in a 12-inch skillet over high heat.  When the oil is very hot, add the bacon, cauliflower, mushrooms, carrots and zucchini.  Add the butter, and as it melts stir in the garlic and Pork and Veal Magic.  Stir in the asparagus tips or snow peas and onions, mix well, and cook just until the vegetables are crisp-tender, about 4 to 5 minutes.  Stir in the cream and bring to a boil.  Lower the heat to medium and cook until the sauce thickens a bit, about 3 minutes.

Add the drained pasta, toss well, and serve immediately. Sprinkle fresh cut oregano over the top.