Pasta Primavera

A lovely introduction

Ingredients

3-4 Veggies such as

  • Brocoli
  • Cauliflower
  • Carrots,sliced
  • Yellow or orange peppers, small pieces
  • Red onion or green onion, chunks
  • Mushrooms, thick sliced
  • Asparagus, cut into pieces
  • Green beans, cut into 1” pieces
  • Spaghetti squash, cooked and chopped
  • Bok Choy, chopped
  • Frozen peas
  • Pea pods

Meat ½ lb or more of one kind sliced into thin pieces

  • Pork tenderloin
  • Italian sausage, mild or hot
  • Chicken breast or thighs

Sauce

  • 1 cup more or less of whipping cream
  • 1/2 cup more or less of milk
  • 1-2 tbsp of chicken broth mix, dried
  • 1/2 cup or more of shredded parmesan cheese
  • 2 cloves of garlic, minced
  • parsley, fresh or dried
  • basil, fresh or dried
  • Fresh ground pepper
  • Fresh ground sea salt
  • Ground pepper medley
  • 1/2 tsp or more of red pepper flakes

Directions

  1. Prepare the vegetables.
  2. If using carrots, keep them separate so they can be added on their own.
  3. Start the pasta in boiling salted water.
  4. Dried pasta takes 10-12 minutes of boiling to cook.
  5. In a large frying pan (2-3” deep), sprayed with cooking oil, sauté the meat on medium heat.
  6. Add the garlic when partially cooked and continue cooking until the meat is no longer pink.
  7. Add the cream and milk and bring to a simmer.
  8. Add the remaining sauce ingredients to taste.
  9. If using carrots, add them at this time.
  10. When the pasta is done, drain it and add it to the meat mixture.
  11. Stir to thoroughly coat the pasta.
  12. Add the veggies, mix and cover for 2-4 minutes until the veggies start to soften.
  13. If there isn’t enough sauce, add more cream (to thicken) or milk (to thin) until you get the right amount and consistency.
  14. Serve with salad with Italian dressing.



Thanks to Pam Alloway for the recipe!

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