Summer Time Vegetable Pasta

1
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.

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

How to Make Summer Time Vegetable Pasta

Step-by-Step

  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.

Printable Recipe Card

About Summer Time Vegetable Pasta

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




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