Merritt Bates-Thomas is back for another edition of What's Cookin'? and she's serving up another amazing pasta recipe.  Merritt recently shared a Baked Ziti recipe with us and, this month, she's serving up a Spring-inspired Pasta Primavera!  And the recipe allows you the freedom to use your favorites veggies. 
Merritt Bates-Thomas

PASTA PRIMAVERA

3 Tbsp olive oil
2 large carrots, peeled and thinly sliced
4 ounces mushrooms, washed and sliced
4 cloves of garlic, minced
1 small red bell pepper, seeded and sliced into strips
15 asparagus spears, cut into 2 inch pieces
1/2 cup frozen peas
other vegetables can be used in place of or in addition to the ones listed in this recipe including broccoli, summer squash, and zucchini.
1/2 pound angel hair pasta, cooked according to package directions

SAUCE
1/2 cup chicken broth
1/4 cup dry white wine*
1/2 cup fat free half and half
Parmesan cheese for garnish
Basil or Italian micro greens for garnish

DIRECTIONS:

Heat 2 tablespoons of the oil in a large skillet over medium heat. Add the carrots and cook for 3 minutes. Add the mushrooms and garlic; cook for another 3 minutes. Add the red peppers; cook 1 minute more. Remove the vegetables from the heat and set aside.

In a saucepan, combine the chicken broth and wine.  *Additonal chicken broth can be substituted in place of wine, if preferred.  Cook for 3 to 4 minutes.  Add half and half and mix well.  Reduce heat to low.

Return the skillet with vegetables to a burner at medium heat.  Add the remaining tablespoon of olive oil, if needed.  Add asparagus and peas to the vegetable mixture.  Note:  Peas can be warmed in a bowl, in the microwave, for a minute, to thaw.  Cook vegetable mixture for another 3 to 5 minutes, stirring the mixture well so it cooks evenly.

Prepare pasta in a saucepan, according to package directions.  When done, drain well and place pasta in a bowl. Add vegetables over pasta and pour sauce over the entire mixture.  Toss the mixture to combine.

Garnish with Parmesan cheese and fresh basil or Italian micro greens.

This makes a great main dish or can be a side with grilled or baked chicken or fish.

Merritt Bates-Thomas is a Nutrition Services Supervisor with Green River District Health Department.

 What's Cookin'? is sponsored each week by Murphy Appliance Company in Owensboro!

 

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