Each Monday we will kick off the week with a Must have recipe to help get you out of the kitchen and back stitching ASAP!
Pasta Primavera ~ we are starting to cook more heart healthy at our house. I don’t think it is ever too late or too early to learn good nutrition. As a mom with 3 small children I worry if they are eating well and continue to try and find ways to re-work their favorite dishes to include more flavor and less fat and calories. This recipe packs a serious punch and the kids never even knew the difference!
½ cup broccoli florets (small tips)
½ cup mushroom, sliced
½ cup zucchini
½ cup squash
½ cup peppers (red or green)
½ cup peas
2 garlic cloves, minced
1 tablespoon EVOO
1 cup evaporated fat-free milk
1 teaspoon butter
16 oz. Wheat Pasta (angel-hair or spaghetti)
¾ cup Parmesan cheese
1/3 cup Parsley
Cook pasta in a large pot for 10-12 minutes according to box directions. Pasta should be cooked until tender (al dente).
In a large pot bring 1 inch of water to a boil. Add the mushrooms, zucchini, peppers, broccoli, peas and squash. Steam in a steamer basket for 10 minutes until veggies are tender-crisp. Remove from the pot.
Over medium-high heat, heat the EVOO in a large saucepan. Add the steamed veggies and coat with the garlic and oil. Place in small covered bowl to keep warm.
In same saucepan, heat evaporated milk, Parmesan cheese and butter. Stir continuously until the ingredients thicken and are heated throughout.
Serve the pasta among each guest and top with veggies and sauce. Garnish and serve hot.