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Pasta primavera

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Ingredients/Components

pkg - 3/4 oz
salt - 1/2 tsp
cornstarch
can evaporated skim milk - 1 oz
minced parsley - 2 Tbsp
small onion, minced - 1 item
olive or salad oil - 2 Tbsp
grated Parmesan cheese - 2 Tbsp
chicken flavor instant bouillon - 2 tsp
small carrot, cut into matchstick thin strips - 1 item
small red pepper, cut into 1/4-inch thick strips - 1 item
medium size tomato, seeded and diced - 1 item
small bunch broccoli, cut into 1-inch pieces - 1/2 item

How to make pasta primavera:

In saucepot, prepare spaghetti as label directs; drain. Return spaghetti to saucepot, keep warm. Meanwhile, in 2-quart saucepan over high heat, in 1-inch boiling water, heat broccoli pieces to boiling. Reduce heat to low; cover and simmer 2 to 3 minutes, stirring occasionally, until broccoli is tender-crisp; drain. While broccoli is cooking, in 12-inch skillet, over high heat, in hot olive oil or salad oil, cook mushrooms, onion and carrot, stirring frequently, until vegetables are golden and tender-crisp. Add red pepper strips and cook, stirring until vegetables are tender.

In 2-cup measuring cup, with fork, mix evaporated skim milk, chicken bouillon, cornstarch and salt. Into vegetable mixture in skillet, stir evaporated milk mixture. Over high heat heat to boiling and boil 1 minute. Add diced tomato, Parmesan cheese, parsley, broccoli and spaghetti, tossing to coat well and heat through. Makes 6 main dish servings.

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

Rating:

3.9

Average rating: 3.9, total votes: 7

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