I feel guilty.
I feel bad that I dropped the ball yet again.
I recently signed to be an Independent Consultant with The Pampered Chef
and that kind of took over my life for a while and I never seem to have time to find, let a lone make a new recipe.
I have been so busy over the last few months trying to balance my life.
Between a full time job, trying to maintain wife & motherhood responsibilities and starting a business...
It’s been heck-tick to say the least.
Some days I wonder what I got myself into…
In preparing for cooking shows though, I do have a whole new slew of recipes to learn and I found a perfect one for summer!!!
It’s a microwave recipe and you’d think that it wouldn’t exactly be that good right?
You might be thinking it’s going to kind of be like a freezer dinner right?
It was pretty dang good and I was super impressed how well everything came together in the microwave.
I was busy making dessert for a friend of ours that come over for dinner when we made this so my husband was the one who actually made the meal.
(Dessert was a new concoction too that I’ll have to share sometime.)
The trick with this recipe is the dish it was cooked in.
I know that most of you won’t have this dish, but I still wanted to share how amazing this recipe was.
We got this dish as a wedding present and this was the first time that we’ve used it.
I didn’t know what to use if for or how to cook in it until I found this recipe.
The recipe came out of the Spring/Summer Catalog for Pampered Chef
but you can also find it in on the Pampered Chef Website.
It's called Pasta Primavera.
This would be the perfect summer recipe when it’s just too hot to use the oven!!!
8 oz uncooked Spaghetti Noodles
2 1/4 cups Chicken Broth
1 cup Heavy Whipping Cream
4 Garlice cloves, pressed
1 tbsp Lemon Pepper Rub
2 medium Carrots, peeled*
1 medium Red Bell Pepper*
2 oz Cream Cheese, softened
2 oz Parmesan Cheese, grated & divided
2 cups fresh small Broccoli florets
1 cup Sugar Snap Peas, trimmed (or frozen)
2 tbsp chopped Fresh Parsley
Break Noodles in Half
Break noodles in half
Combine noddles, broth, cream, garlic and lemon peper rub in the Deep Covered Baker
Microwave, covered on HIGH 14-17 minutes or until noodles are tender, stiring once half way thru
Cut carrots into julieene strips and cut bell pepper lengthwise into strips (1 inch pieces)
Carefully remove baker from microwaving using oven mitts
Add cream cheese and 1/4 cup of the Parmesan Cheese to baker, mix well
Stire in carrots, bell pepper, broccoli, pease and parsley
Microwave covered on HIGH 1-2 minutes or until heated through
Serve with remaining Parmesan Cheese
Cook's Tips (from TPC Website Recipe)
If desired, store-bought lemon-pepper seasoning can be substituted for the Lemon Pepper Rub available through The Pampered Chef.