Tagliatelle Primavera SUMMER RECIPE with whatever is in season !

Tagliatelle Primavera SUMMER RECIPE with whatever is in season !  - Serves 4

Note: You can add any vegetables you'd like, asparagus & mushrooms are also great addition or even add chicken cubed or genoa salami mini cubes. 

Ingredients:

2 carrots, peeled and cut into thin strips or shred with large blade 

2 medium zucchini cut into thin strips 2 yellow squash, cut into thin strips

1 onion, thinly sliced 2 cups baby peas , shelled - fresh

2 cups broccoli florets or asparagus

1/2 cup olive oil 

4 cloves chopped garlic

1 cup of chicken or vegetable broth

To taste- salt and freshly ground black pepper

1 tablespoon each chopped fresh parsley and basil 

1 pound Tagliatelle pasta cooked al dente (save 1 cup of pasta water)

1 pint cherry tomatoes, halved

1/2 cup grated Parmesan Romano Blend

Directions In a large skillet add olive oil , garlic & Onion and saute for 2 minutes. Then add all other (not tomatos) vegetables and stir for couple more minutes then add 1 cup of chicken or vegetable broth cover and cook until all vegetables are tender. Meanwhile you have cooked pasta , drain reserving 1 cup of the pasta water. Add pasta to vegetable mixture and toss gently, add tomato halves & cheese, salt and pepper and toss lightly again and serve (add pasta water at end when tossing vegetables if needed ) immediately. Top with a sprinkle more of Fortuna's grated cheese!

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