Thursday, March 8, 2012

Pasta Primavera

This is one of our favorite meals to make during the spring. I think that I have already made it 3 times this year!! I love when spring comes and vegetables start to come into season. This pasta is packed full of all my favorite vegetables and is quite delicious!! (I can't remember where I found this recipe. It was a long time ago.)

Pasta Primavera

1 tbs olive oil
3 cloves garlic, minced
1 red bell pepper, cleaned, seeded and cut into strips
1/2 lb. thin asparagus, trimmed and cut into 2-inch pieces
1 cup sliced button mushrooms (4 ounces)
1 cup grape or cherry tomatoes sliced in half
1 cup low-sodium chicken stock
1/2 cup 1% milk (I use almond milk)
1 tbs all-purpose flour, dissolved in 3 tbs water
1/2 tsp salt
1/2 tsp ground pepper
1 large carrot peeled and sliced into strips with a peeler
3/4 lb. whole wheat linguine
1/2 cup grated Parmesan
2 tbs chopped parsley
1/4 cup shredded basil leaves

Heat the oil in large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.

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