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Fresh-Herb Pasta Primavera
- Makes: 6 servings
- Prep 25 mins
- Bake 20 mins
Ingredients
-
8
ounces
dried penne pasta or mostaccioli
-
Parmesan Cream Sauce
-
1/2
cup
chopped red sweet pepper
-
1/3
cup
sliced green onions
-
1/4
cup
dry sherry or chicken broth
-
1
teaspoon
olive oil
-
2 1/2-3
cups
assorted vegetables such as shelled English peas, sugar snap peas, 2-inch asparagus tips, green beans, chopped zucchini and sliced baby carrots
-
1
cup
lightly packed mixed fresh herbs such as oregano, lemon thyme, summer savory, and Italian flat-leaf parley, snipped
-
1/4
teaspoon
ground cumin
-
1
cup
halved cherry tomatoes
-
Fresh herb sprigs (optional)
Directions
- In a 4- or 4-1/2-quart Dutch oven, cook pasta in 2 to 3 quarts lightly salted, boiling water until the pasta is tender, but still firm. drain well.
- Prepare the Parmesan Cream sauce. Return pasta to the Dutch oven, and stir in Parmesan Cream Sauce.
- In a large skillet, cook red pepper and green onions in sherry and olive oil, uncovered, 3 to 4 minutes or until tender.
- Add vegetables, herbs and cumin to the skillet. Cook, uncovered, 2 minutes or until tender, stirring frequently.
- Gently stir vegetables and cherry tomatoes into the pasta mixture in Dutch oven. Toss until just combined. Spread in an ungreased 13x9x2-inch (3-quart rectangular) baking dish and set aside.
- Bake, uncovered, in a 375 degree oven about 20 minutes or until heated through. Garnish each serving with an herb sprig, if you like. Makes 6 servings.
Parmesan Cream Sauce
Ingredients
- 1/4
cup
butter
- 3
tablespoons
all-purpose flour
- 2
cups
low-fat milk
- 3/4
cup
grated parmesan or Asiago cheese
-
freshly ground pepper
Directions
- Remove from heat. Stir in the 3/4 cup grated Parmesan or Asiago cheese and freshly ground pepper. Makes 2-1/2 cups.
- In a medium saucepan, melt butter over medium heat. Stir in 3 tablespoons all-purpose flour. Cook and stir 2 minutes. Add 2 cups low-fat milk. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
Nutrition Facts
(Fresh-Herb Pasta Primavera)
Servings Per Recipe 6, sodium (mg) 284, chol. (mg) 40, Fat, total (g) 15, cal. (kcal) 380, fiber (g) 4, carb. (g) 44