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Pasta primavera

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Ingredients/Components

salt - 1/8 tsp
flour - 1 Tbsp
water - 1 Tbsp
plus 1 Tbsp - 1/4 c
hot water - 1/4 c
pepper - 1/8 tsp
clove garlic, minced - 1 item
skim milk - 3/4 c
broccoli flowerets - 1/2 c
fresh parsley, chopped - 1 Tbsp
zucchini, sliced - 1/2 c
fresh mushrooms, sliced - 1/4 lb
vegetable cooking spray - 1 item
fresh basil, chopped
chicken flavored bouillon granules - 1/4 tsp
yellow squash, sliced - 1/2 c
fresh chives, chopped - 1 Tbsp
Chablis or other dry white wine - 2 Tbsp
fresh asparagus spears, diagonally sliced into 1-in - 1/4 lb
fresh snow peas, trimmed and diagonally sliced into 1-in - 1/2 c
fresh linguine, uncooked - 8 oz

How to make pasta primavera:

Arrange asparagus spears, broccoli flowerets, snow peas, yellow squash and zucchini in a vegetable steamer over boiling water. Cover and steam 15 to 20 minutes or until vegetables are crisp-tender. Set aside. Coat a large nonstick skillet with cooking spray, place over medium high heat until hot. Add mushrooms and garlic, saute 5 minutes or until mushrooms are tender. Add reserved vegetables, chives and 1 tablespoon water; reduce heat and simmer, uncovered, 5 minutes. Set vegetable mixture aside. Cook linguine according to package directions, omitting salt and fat. Drain and set aside.

Combine 1/4 cup hot water, wine and bouillon granules in a small saucepan. Bring to a boil, cook until mixture is reduced to 2 tablespoons. Combine milk and flour in a small bowl, stir well. Gradually add flour mixture to wine mixture, stirring constantly. Cook over medium heat, stirring constantly, 5 minutes or until thickened and bubbly. Pour sauce over linguine, and toss gently. Add 1/4 cup Parmesan cheese, chopped parsley, chopped basil, salt and pepper; toss gently. Transfer linguine mixture to a large serving platter, and top with reserved vegetable mixture, sprinkle with remaining 1 tablespoon cheese.

Recipe categories: < 15 mins, Pasta, Pasta, rice and grains.

Rating:

3.6

Average rating: 3.6, total votes: 8

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