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Easy Pasta Primavera

Course Main Course, Side Dish
Cuisine American, Italian
Keyword creamy, easy carrot cake recipe, fettucini, pasta, pasta primevera, primavera, quick, vegetables
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 1 small zucchini diced
  • 1/2 medium onion diced
  • 2 cloves garlic
  • 1 small broccoli crown
  • 1/2 lb asparagus, chopped
  • 1/2 cup julienned sun dried tomatoes
  • 3/4 cup frozen peas
  • 1/2 cup chopped mushrooms
  • 1/2 lb fettuccine noodles, cooked
  • 1 1/2 cup 2% milk
  • 1 cup grated parmesan
  • 2 tbsp flour

Instructions

  1. Wash and chop vegetables and set water on to boil for the pasta.

  2. In a large skillet or pan heat 1 tbsp olive oil (or cooking oil of choice) over medium heat add garlic and stir until fragrant. Next add all of the veggies except the frozen peas to the pan. Once water boils add the pasta.

  3. Let the veggies cook for about 8 minutes or until mostly tender. Add frozen peas and cook until thawed and soft.

  4. Drain cooked pasta but do not rinse.

  5. Add 2 tbsp flour to the pan of veggies and gently toss to coat. Add milk and stir slowly over medium heat until sauce begins to thicken. This will take 10-15 minutes. Add parmesan cheese and stir until melted.

  6. Add pasta and toss to coat. Serve pasta with extra parmesan cheese for topping.