PASTA W/SPRING VEGETABLES & PROSCUITTO

3 garlic cloves, minced
l/2 tsp. dried hot red pepper flakes
3 tbps. olive oil
2 35-oz. cans plum tomatoes, drained & chopped coarse
l tsp. dried basil, crumbled
2 tbps. butter
l/2 cup heavy cream
l/2 cup chicken broth
l cup freshly grated Parmesan cheese
8 asparagus stalks, trimmed and cut into l” pieces
l bunch of broccoli, flowerets only, cut into l” pieces
2 small zucchini, scrubbed, trimmed, quartered in l” pieces
l cup shelled or frozen petits pois
l cup snow peas
l lb. pasta (fettuchini)
l/4 lb. proscuitto, cut up
In a kettle cook garlic & red pepper flakes in the oil over mod.
heat, stirring, until garlic is soft, add tomatoes & boil, stirring,
for 5 mins. or until it is thickened and liquid is reduced to a
thick puree. Stir in basil & s &p to taste. In saucepan mix butter,
cream & broth, bring to a boil & simmer, stirring, til reduced to
l/2 cup. Whisk in the Parmesan, whisking until the mixture is
smooth, then whisk into tomato mixture till smooth. In a kettle of
boiling salted water, cook asparagus for 2 mins., add broccoli and
zucchini & cook another 2 mins. Add peas, cook l min. and add snow
peas, cook for 30 seconds. Transfer with sieve into tomato sauce &
toss to coat. Return cooking liquid in kettle to boil and in it
cook pasta until al dente, drain well. Combine pasta with vegetable
mixture, the proscuitto and s&p to taste.
Serves 8 easily.
Bon Appetit April l99l