Ingredients for The Perfect Pasta Primavera
- Broccoli Floret
- Asparagus
- Sugar Snap Peas
- Zucchini
- Corn Kernel
- 2 cloves minced garlic
- Olive Oil
- 1 pint cherry or grape tomatoes (halved)
- Fresh Mushrooms
- 1 cup sliced carrots
- Parsley
- Fresh Ground Black Pepper
- Spaghetti
- Butter
- 4 tablespoons all-purpose flour
- Skim Milk
- Chicken Broth
- Parmesan Cheese
- Fresh Basil
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How to Make The Perfect Pasta Primavera
- Prepare the vegetables: Blanch or steam the following vegetables until tender-crisp: 1 pound broccoli florets (about 4 cups), 1 cup sliced carrots, 1 red bell pepper (seeded and chopped), 1 zucchini (chopped), 1 cup green beans (trimmed and halved), 1 cup sugar snap peas. Set aside and keep warm.
- Sauté aromatics: In a large skillet, sauté 2 cloves minced garlic in 2 tablespoons olive oil for 1 minute over medium heat. Do not brown.
- Cook vegetables: Add 1 pint cherry or grape tomatoes (halved), 8 ounces cremini mushrooms (sliced), the prepared carrots, and 1/4 cup chopped fresh parsley. Cook for 5 minutes, stirring occasionally.
- Combine vegetables: Add the sautéed vegetables to the blanched vegetables. Toss gently to combine.
- Make the sauce: In a small saucepan, melt 4 tablespoons butter over medium-low heat. Whisk in 4 tablespoons all-purpose flour and cook for 1 minute, creating a roux.
- Gradually whisk in 2 cups whole milk and 1 cup vegetable broth until the sauce thickens slightly.
- Stir in 1/2 cup grated Parmesan cheese and 1/4 cup chopped fresh basil. Heat over low heat, stirring until the cheese is melted and the sauce is smooth.
- Combine pasta and sauce: Cook 1 pound spaghetti or linguine al dente. Drain and keep warm.
- Add the cooked pasta to a large bowl. Pour the vegetable and sauce mixture over the pasta and gently toss to coat.
- Serve immediately with extra Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
26g
Fat
22g
Carbs
32g
