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.
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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 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. For a dairy-free option, use unsweetened soy milk, and dairy-free cheese and butter.
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