Thursday, December 1, 2011

Pasta Primavera

This recipe is super healthy (it's loaded with veggies), super tasty, and super quick to make. The longest part is cutting up all the vegetables. So, if you're looking for a new pasta recipe to try give this one a go. It's another one from Ellie Krieger. I like her quite a bit.

Another picture that isn't mine. Thanks FN :)


1 tablespoon olive oil
3 cloves minced garlic
1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
1 cup sliced button mushrooms (4 ounces)
1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces)
1 cup low-sodium chicken stock
1/2 cup 1 percent milk
1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
3/4 pound whole-wheat linguine
1/2 cup (1 1/2 ounces) grated Parmesan
2 tablespoons chopped parsley leaves
1/4 cup shredded basil leaves

Serves 4 (generously)

If you have never tried whole wheat pasta before I highly recommend it. The texture is a bit different, and may take some getting used to, but I love it. I rarely eat regular pasta now. Also, if you don't like veggies this is a good way to eat them. You get a huge variety in all at once and they're cooked down so they're nice and soft. There's nothing fancy about this dish, it's just that all the flavors come together so nicely. I definitely think the Parmesan and fresh herbs make a huge difference so I recommend using them.

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