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Pasta Primavera

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main-dish low carb vegetarian dinner italian
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 oz dried morel mushrooms

1 1/2 cups warm water

1/2 lb asparagus, trimmed and cut into 1-inch pieces

1/4 lb green beans (preferably haricots verts), trimmed and cut into 1-inch pieces

3/4 cup frozen baby peas, thawed

2 teaspoons minced garlic

Rounded 1/2 teaspoon dried hot red pepper flakes

4 tablespoons extra-virgin olive oil

1 1/2 pints grape tomatoes

1 tablespoon balsamic vinegar

3 tablespoons water

1 lb spaghettini (thin spaghetti)

1/2 stick (1/4 cup) unsalted butter

2/3 cup heavy cream

1 teaspoon finely grated fresh lemon zest

2 oz finely grated Parmigiano-Reggiano (1 cup)

1/4 cup finely chopped fresh flat-leaf parsley

1/4 cup finely chopped fresh basil

1/3 cup pine nuts (1 1/2 oz), lightly toasted

Garnish: Parmigiano-Reggiano shavings

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