Creamy Pasta Primavera

Time to Table: < 30 minutes

Contains: wheat, dairy

Servings: 2

Quick Weeknight Meal

“Primavera” means spring, but this pasta dish is delicious any time of year! Lightly steamed veggies make a great pairing with a creamy sauce and penne noodles. Sprinkle on extra parmesan for a tasty topping.

Nutrition Facts (Per Serving)

Calories: 348; Protein: 15.5g; Carbohydrate: 56.6g; Fat: 6.7g; Sodium: 230mg; Fiber: 4.7g; Calcium: 375mg; Iron: 3mg

Ingredients

1 cup broccoli florets
1 cup carrots, sliced
1 cup zucchini, sliced
1 cup whole-wheat pasta noodles (like macaroni, spiral, or penne)

For the Sauce:

1 tablespoon flour
1 tablespoon butter
1 cup skim milk
¼ teaspoon dried basil
? teaspoon black pepper
2 tablespoons parmesan cheese

Preparation

1 Cook pasta according to package directions.

2 Rinse broccoli florets with cold water and place with carrots in a steamer basket.

3 Put the steamer basket in a saucepan filled with 1 inch of water.

4 Bring to a boil; cover and steam for 2 minutes. Add zucchini and steam for another 2-3 minutes.

5 Remove vegetables from the steamer and place them in a mixing bowl.

6 In a small saucepan melt butter; whisk in flour.

7 Gradually add in milk, basil, and pepper. Cook over medium heat, stirring constantly, until sauce thickens.

8 Remove sauce from the heat and stir in parmesan cheese.

9 Pour sauce over the vegetables, add the cooked pasta, and mix gently until combined.

Recipe Tips

To make allergen-friendly, swap out the ingredients to fit your family’s needs. Use gluten-free pasta and gluten-free flour to make gluten- and wheat-free. Dairy-free options, use unsweetened soy milk, and dairy-free cheese and butter.

Eat Well