Time to Table:
< 30 minutes
Contains:
wheat, dairy
Servings:
2
Quick Weeknight Meal
Cooks like this recipe
“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.
See Nutrition Information
How to Make It
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
- ⅛ 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 water.
4
Bring to a boil; cover and steam for 2 minutes. Add zucchini and steam for another 2-3 minutes.
5
Take vegetables out of steamer and place in 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 in cooked pasta and mix gently until combined.
Recipe Tips
To make allergy-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. For a dairy-free option, use unsweetened soy milk, and dairy-free cheese and butter.
Tips for Families Introducing Solids:
Large pasta shapes like penne or rotini are a great way for babies to learn to self-feed since they can easily grab the noodle with their whole hand.
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