summer time vegetable pasta
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
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12 oztricolored fusilli
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1 pkgfrozen butter peas
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6 stalkasparagus-cut tops only
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handful of green beans-snapped in half
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handful of okra-tops and ends cut off
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handful of baby carrots-cut in half
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half med onion
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1 clovelarge garlic clove-whole
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1 tspthyme
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4 ozdiced prosciutto
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1 cmushrooms
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1 cmilk
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1 Tbspcornstarch
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1/4 tspsalt
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1/8 tspnutmeg
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1/8 tsppepper
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1/4 cparmesan cheese, shredded
How To Make summer time vegetable pasta
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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.
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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.
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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.
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4Put pasta and vegetables into a large bowl. Pour sauce over pasta; toss to coat.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Summer Time Vegetable Pasta:
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