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.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
10 serving(s)
Ingredients
- 12 ounces tricolored fusilli
- 1 package frozen butter peas
- 6 stalks 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 teaspoon thyme
- 4 ounces diced prosciutto
- 1 cup mushrooms
- 1 cup milk
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon pepper
- 1/4 cup parmesan cheese, shredded
How To Make summer time vegetable pasta
-
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.
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Step 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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Step 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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Step 4Put pasta and vegetables into a large bowl. Pour sauce over pasta; toss to coat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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