Pasta Primavera

   With spring quickly approaching I’ve been in the mood for fresh vegetables and lighter meals. I went to the Fruit Bowl last week and bought a ton of fresh fruits and vegetables as the prices were unbeatable. I wanted to make primavera pasta but the one I normally make doesn’t have a lot of flavor to it. I found a recipe that looked appetizing in my Taste of Home cookbook.

   The vegetables in this pasta give it rich, beautiful colors. The sauce seems to be thick because of the flour but in reality it is fresh and light. The wine gives the sauce a bright note which pairs perfectly with this pasta. Frank and I both really enjoyed this dish as it was filling but not heavy. The next day I topped the leftovers with a spoonful of marinara and it was like a totally different dish. It was delicious both ways.

Pasta Primavera (adapted from Taste of Home Cookbook)

1 lb. penne or bowtie pasta
1 t. olive oil
4 garlic cloves, minced and divided in half
2 carrots, sliced
½ c. chopped onion
½ c. julienned sweet red pepper
½ c. julienned green pepper
1 small zucchini, sliced
1 small yellow squash, sliced
1 c. broccoli florets
½ lb. mushrooms, sliced
1/3 c. flour
2 c. water
2 chicken bouillon cubes
½ c. white wine
1 T. butter
1 t. salt
1 t. black pepper
3 T. chopped fresh parsley
6 T. Parmesan cheese

1. Cook the pasta according to the package directions. Set aside and keep warm.

2. Meanwhile, in a large skillet heat the olive oil over medium heat. Add half the garlic and cook for one minute. Add in the carrot, onion, peppers, zucchini, squash, and broccoli. Cook for 10 minutes, stirring every few minutes. After 10 minutes, add the mushrooms and reduce heat to low. Continue cooking for 5 minutes.

3. In a small saucepan combine the flour and water. Whisk until smooth. Heat over medium high heat, adding in the bouillon cubes. Bring to a boil. Cook, stirring frequently, for 2 minutes. Add in the wine, butter, salt, and pepper and cook for an additional 2 minutes.

4. Remove the sauce from heat and stir in 3 T. Parmesan cheese. Pour sauce over top of vegetables and spoon over hot pasta. Top with fresh parsley and Parmesan cheese.

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