Pasta Primavera

1/2 lb asparagus trimmed and cut into 1 inch pieces
1/2 lb. green beans trimmed and cut into 1 inch pieces
2 orange sweet peppers cut into 1/4 in. strips
1 lb angel hair spagetti
3/4 cup 1/2 and 1/2
3/4 cup chicken broth
3/4 t salt
1/4 t nutmeg
2 tbsp olive oil
5 cloves garlic sliced
2 cups grape tomatoes halved
1/3 cup Parmesan cheese
1/4 cup fresh parsley

Bring large pot of salted water to boil. Add asparagus and green beans; cook 4 minutes. Add peppers and cook 1 more minute. Scoop out vegetables with large slotted spoon and rinse under cold water

Add the pasta to the boiling water and cook according to directions

While pasta is cooking place 1/2 and 1/2, chicken broth, salt, pepper, and nutmeg in a saucepan and bring to simmer. Add Parmesan cheese.

Heat a large skillet over med-high. add olive oil and garlic. cook for about 2 min. Add veggies and tomatoes. cook until heated through. Spoon this into the pasta pot. Add the 1/2 and 1/2 mixture into the pasta. Gently stir everything together and add the parsley.

Let stand for about 5 min.

Sesame Green Beans

1 T olive oil
1 T sesame seeds
1 lb. fresh green beans, cut into 2-in pieces
1/4 c. chicken broth
1/4 t. salt
freshly ground black pepper to taste

1) Heat oil in a large skillet or wok over medium heat. Add sesame seeds. When seeds start to darken, stir in green beans. Cook, stirring, until the beans turn bright green.
2) Pour in chicken broth, salt, and pepper. Cover and cook until beans are tender-crisp, about 10 minutes. Uncover and cook until liquid evaporates.