Pasta Primavera is an such a colorful and kid friendly recipe. It has loads of veggies, easy to lure the kids to eat veggies without any fuss:). This recipe has a lighter version of the alfredo sauce which makes it creamy and the herbs add a whole new layer of flavor to the dish. I have used only the veggies I had handy, can add any veggie to this dish.
pasta 1 pack
garlic 4 pods thinly chopped
bell pepper 2
green beans 10-12
frozen peas 1/2 cup
thyme 1 tsp
rosemary ½ tsp
salt to taste
pepper 1 ½ tsp
heavy cream/half n half milk 1 cup
vegetable broth ½ cup
parmesan cheese ½ cup grated
olive oil 7 tsps
butter 1 tsp
Wash all the veggies and dice them into bite size pieces.
Heat 6 tsps of olive oil in a pan.
Add the chopped garlic, rosemary and thyme.
Cook for a minute, until you get a nice aroma.
Add all the veggies (except the peas), sprinkle little salt and stir well, cook for 2-3 mins so that the veggies are still crunchy.
Transfer them to the plate.
Add pasta to slightly salted boiling water and cook to al dente.
for the sauce
Add vegetable broth, a tsp of butter and scrape the bottom of the skillet to get all the veggie flavor in the pan.
Cook for 1 to 2 minutes until the liquid starts to thicken.
Add cream/half n half, parmesan cheese and salt and pepper to taste.
Dump veggies into the sauce along with frozen peas right out of the freezer.
Add pasta al dente (used rigatoni here, could be any kind) and stir.
If the sauce seems a little thick, or less, add a good splash of veggie broth and a little more cream/half-n-half.
Top with more Parmesan, salt (if required), and pepper to taste.