By Angela McGowan
This was our vegetarian meal for the week. It made alot of pasta, there was enough for two nights. I made it with whole wheat pasta, lots of fresh veggies and a light Parmesan sauce.
Yield: Serves 4
Pasta Primavera
Ingredients:
- 1 – 12 oz package penne, or other whole wheat pasta
- the florets from one head of broccoli
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 cups or 1 small package cremini or button mushrooms, sliced
- about 12 spring onions, sliced
- 1 1/2 cups grape tomatoes, or 1 small packaged, halved
- 4 tablespoons olive oil
- 2 tablespoons flour
- 2 cups milk, I used plain soy
- 1 1/2 cups grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- salt and pepper to taste
Directions:
1. Prepare pasta according to package directions.
2. Preheat a large skillet. Drizzle with 2 tablespoons olive oil and add all vegetables, except spring onions and tomatoes. Saute until tender crisp. Add spring onions and tomatoes. Cook for 1 – 2 minutes more.
3. In a separate large skillet, add 2 tablespoons olive oil. Whisk in flour. Add salt and pepper. Add dried herbs. Whisk while cooking for 2 – 3 minutes. Whisk in milk and continue to whisk while bringing to a boil. Reduce to a simmer and whisk in Parmesan cheese. Remove from heat.
4. In a large bowl, add cooked pasta, sauteed vegetables and cheese sauce. Toss well to combine and serve.
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