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summer time vegetable pasta

cathylynne29 avatar
Recipe by
cathy tate
@cathylynne29
high point, NC

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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yield 10 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For summer time vegetable pasta

  • 12 oz
    tricolored fusilli
  • 1 pkg
    frozen butter peas
  • 6 stalk
    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

How To Make summer time vegetable pasta

  • 1
    Add 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.
  • 2
    In 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.
  • 3
    While 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.
  • 4
    Put pasta and vegetables into a large bowl. Pour sauce over pasta; toss to coat.
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Categories & Tags for Summer Time Vegetable Pasta:

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