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Fresh-Herb Pasta Primavera

A Parmesan cream sauce tops pasta made with your choice of fresh herbs and veggies

Recipe Credit: Midwest Living
Image Credit: cyclonebill

Fresh-Herb Pasta Primavera

[Main Pasta Dish Ingredients]

  • 8 ounces dried penne pasta or mostaccioli
  • 2 1/2 cups Parmesan Cream Sauce (see below)
  • 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)

[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

[Parmesan Cream Sauce Directions]

  1. 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.
  2. Remove from heat. Stir in the 3/4 cup grated Parmesan or Asiago cheese and freshly ground pepper. Makes 2-1/2 cups. Set Cream Sauce aside.

[Pasta 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.

Nutrition Facts (Fresh-Herb Pasta Primavera)

Per Serving: 380 calories; total fat 15g; cholesterol 40mg; sodium 284mg; carbohydrates 44g; fiber 4g.