Week 20 Recipes

Fresh Pasta Primavera

1 cup broccoli, cut in bite-size pieces
1/2 cup asparagus (1-inch pieces)
6-oz uncooked Linguine
1-2 Tbsp olive oil
1 cup onion, chopped
2 tsp garlic, minced
1/2 cup frozen green peas
1/2 -1 cup grape or cherry tomatoes, halved
1/3 cup milk
1 cup heavy cream
2 tsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh basil, chopped
1/4-1/2 cup grated Parmesan cheese

In a medium saucepan, boil water and cook asparagus and broccoli for 3 minutes. Drain and set aside.

Fill saucepan again with water, boil and cook pasta to your liking. Drain, and add to asparagus & broccoli.

In a large skillet, heat olive oil. Add onion & peas and saute for a couple of minutes. Add garlic and tomatoes, and saute for another couple of minutes. In a bowl, whisk milk, cream and cornstarch then add to skillet. On medium heat, cook sauce until it starts to thicken (3-5 minutes). Add salt and pepper to taste. Pour sauce over pasta/veggie mixture and toss to coat. Top with basil and Parmesan cheese and serve. Makes 4-5 servings.

note: For a drier pasta, cut the amount of cream and cornstarch in half. However, if you are planning on leftovers, I would leave the amount of sauce the same. By the second day, the pasta has absorbed all of the yummy sauce.

A kid-friendly version would be to leave out the broccoli & asparagus.