My sweet husband knew how badly I wanted to win, as the prize package was a Cuisinart and a Kitchen Aid stand mixer.
Finally after several Christmases together he surprised me with both!! And the following month I won the Grand Prize with this Primavera! Fortunately, I was able to take a cash prize instead -- $500.
This recipe is very adaptable to your family's tastes and preferences. Use the amounts as a guide, but absolutely any veggies are fantastic in this. The pasta needn't be penne either--bowties or large shells work beautifully as well.
As for the sauce, it couldn't get any easier--see for yourself.
1 cup uncooked penne pasta
8 fresh asparagus spears, trimmed and cut into 1-inch pieces
2/3 cup julienned carrot
3 tablespoons butter
4 large fresh mushrooms, sliced
1/2 cup chopped yellow summer squash
1/2 cup chopped zucchini
1-1/2 cups shredded cooked turkey or rotisserie chicken
1 medium tomato, chopped or 16 halved cherry tomatoes
1 envelope Italian salad dressing mix
1 cup heavy whipping cream
1/4 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender.
Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes.
Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again.
4 servings.
