I made Pasta Primavera using Rotini but you can use instead Linguine or Fettuccine if you prefer.
Pasta Primavera with Garlic and Parmesan bread sticks
2 cups (6 oz. package) Rotini pasta
3 tbsp olive oil
1/4 cup water
1 small onion, chopped
2-3 garlic cloves, minced
2 carrots, bias-sliced
1/2 red pepper,chopped
1 tbsp. sun-dried tomatoes, chopped
2 cups broccoli flowerets
1 cup fresh or frozen green peas or pea pods
1/2 cup (4 oz.) cream cheese
3/4 cup milk
1/4 cup grated Parmesan
Salt and pepper, to taste
Cook pasta according to package instructions. Drain and set aside.
Place olive oil in a large pan, add chopped onion and water and sauté for 2 minutes. Add garlic, sauté for one more minute then add carrots, peppers, sun-dried tomatoes, broccoli and cook for 3-4 minutes or until broccoli is crisp-tender. Stir in peas. Cook for 2 more minutes. Stir in cooked pasta. Transfer to a warm serving plate.
To make sauce, place cream cheese in a medium saucepan. Add milk and cook on medium heat until cheese has melted. Add grated Parmesan, salt and pepper. Cook for 1 minute. Pour over pasta and serve. Sprinkle with more grated Parmesan cheese if desired.
Serve with Garlic and Parmesan bread sticks. (Recipe will follow shortly)
Makes: 6 servings