Summer Time Vegetable Pasta

cathy tate

By
@cathylynne29

In the summer I love having a light meal. This pasta dish combines various vegetables with a light, delicate cream sauce that brings alive the delicious flavors of all the summer vegetables. Family and friends have all tasted, loved and approved this dish.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
10
Prep:
15 Min
Cook:
45 Min
Method:
Stove Top

Ingredients

12 oz
tricolored fusilli
1 pkg
frozen butter peas
6 stalk(s)
asparagus-cut tops only
handful of green beans-snapped in half
handful of okra-tops and ends cut off
handful of baby carrots-cut in half
half med onion
1 clove
large garlic clove-whole
1 tsp
thyme
4 oz
diced prosciutto
1 c
mushrooms
1 c
milk
1 Tbsp
cornstarch
1/4 tsp
salt
1/8 tsp
nutmeg
1/8 tsp
pepper
1/4 c
parmesan cheese, shredded

Step-By-Step

1Add beans, vegetables, half onion, whole garlic and thyme to medium stockpot. Cover with water and bring to boil. Reduce heat to low boil/simmer 20-25 minutes until vegetables are tender. Drain; set aside.

2In large stockpot, heat water for pasta. When rolling boil, add pasta; cook 8 minutes. Add mushrooms to stockpot and continue cooking for another 4 minutes. Add prosciutto and vegetables; heat through. Drain.

3While pasta is cooking, make sauce. Combine milk, cornstarch, salt, nutmeg and pepper in saucepan. Cook until bubbly; stir 2 minutes more then add parmesan cheese stirring continually until thickened.

4Put pasta and vegetables into a large bowl. Pour sauce over pasta; toss to coat.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Low Fat, Low Carb