Sour-Cream Primavera Sauce
| Yield: | 4 Servings |
| Categories: | Sauces |
| 12 | oz | Ponne pasta |
| 4 | oz | Baby carrots; each cut lengthwise into 8 strips |
| 1/2 | lb | Thin asparagus; trimmed and cut into 1-inch lengths |
| 2 | tb | Olive oil |
| 1/2 | Medium-size onion; chopped | |
| 1/4 | lb | Mushrooms; cleaned, stemmed and sliced |
| 1/2 | ts | Salt |
| 1/2 | ts | Black pepper |
| 1 | Sweet red popper; cut into thin strips | |
| 1/2 | c | Frozen peas |
| 8 | oz | Regular or reduced-fat sour cream |
| 2 | tb | Grated parmesan or romano cheese |
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