What's Cookin'? Merritt's Pasta Primavera [Recipe]

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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