July 12, 2011

Pasta Primavera

 I made Pasta Primavera using Rotini  but you can use instead Linguine or Fettuccine if you prefer. 

Pasta Primavera with Garlic and Parmesan bread sticks

2 cups (6 oz. package) Rotini pasta
3 tbsp olive oil
1/4 cup water
1 small onion, chopped
2-3 garlic cloves, minced
2 carrots, bias-sliced
1/2 red pepper,chopped
1 tbsp. sun-dried tomatoes, chopped
2 cups broccoli flowerets
1 cup fresh or frozen green peas or pea pods

1/2 cup (4 oz.) cream cheese
3/4 cup milk
1/4 cup grated Parmesan
Salt and pepper, to taste

Cook pasta according to package instructions. Drain and set aside.

Place olive oil in a large pan, add chopped onion and water and sauté for 2 minutes.  Add garlic, sauté for one more minute then add carrots, peppers, sun-dried tomatoes, broccoli and cook for 3-4 minutes or until broccoli is crisp-tender. Stir in peas. Cook for 2 more minutes. Stir in cooked pasta. Transfer to a warm serving plate.

To make sauce, place cream cheese in a medium saucepan. Add milk and cook on medium heat until cheese has melted. Add grated Parmesan, salt and pepper. Cook for 1 minute.  Pour over  pasta and serve.  Sprinkle with more grated Parmesan cheese if desired.

Serve with Garlic and Parmesan bread sticks. (Recipe will follow shortly)

Makes: 6 servings

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