Anotherthyme Pasta Primavera Source: Anotherthyme - Raleigh, North Carolina 1 pound dried tagliatelle pasta (see note) 4 tablespoons butter 3 tablespoons minced garlic 1/2 teaspoon white pepper 3 cups fat-free half-and-half 8 ounces shiitake mushrooms, cut into 1/2-inch slices 1 cup crumbled gorgonzola cheese 1 cup grated Parmesan cheese 4 cooked artichoke hearts, quartered (fresh or canned) 1 cup grape tomatoes 1 cup sugar snap peas or snow peas 1 cup (1 1/2-inch) asparagus tips 3 tablespoons pesto Boil the pasta in salted water 8 to 10 minutes until al dente. Drain. While pasta is boiling, heat butter in large saucepan over medium-high heat until foam subsides. Add garlic and pepper, and sauté about 1 minute until golden brown, being careful not to burn the garlic. Add half-and-half and shiitakes, and cook foranother 5 minutes. Add gorgonzola and Parmesan. Bring to a boil and cook, stirring, for another 4 minutes. Add drained pasta and toss gently to combine. Add artichoke hearts, tomatoes, sugar snaps, asparagus tips and pesto. Cook about 1 minute just until asparagus tips are snap-tender. NOTE: Fettuccine can be substituted for the tagliatelle. Makes 4 servings. Per serving: fats, 35 grams (31% of calories); calories, 1,013; cholesterol,105 milligrams; carbohydrate, 133 grams; fiber, 6 grams; protein, 42 grams; sodium, 1,477 milligrams