This is my recipe for pasta primavera. I was never one to eat my pasta with anything except tomato sauce, but I loved it once my friend got me to try it. I was always used to just plain basic foods growing up and my friend has opened my eyes to a lot of wonderful foods and flavors. I also like to add a little bit of chopped up white onion to this recipe as well, but I have listed the basic recipe that I use here. Feel free to add any ingredients to make it your own. Happy eating.
- 2 tablespoons of olive oil
- 3 cloves of minced garlic
- 3/4 pounds of snap peas cut in half
- 1 chopped up red pepper
- 1 shaved carrot
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 pound of whole wheat pasta
- 1 tablespoon of Dijon mustard
- 1 cup of Parmesan cheese
- 1/4 cup of evaporated milk
- Warm your 2 tablespoons of olive oil in your frying pan over medium heat.
- Cool your 3 cloves of minced garlic for 2 minutes or until it is golden.
- Add in your 3/4 pounds of snap peas, 1 chopped up red pepper and your shaved carrot.
- Season lightly with your salt and pepper to your liking.
- Increase your heat to high and cook for an additional 5 minutes or until tender.
- Meanwhile, cook your 1 pound of whole wheat pasta in a large pot of boiling water.
- When your pasta is done cooking to your liking, drain and return to your pot.
- Mix your pasta into your frying pan with your vegetables mixture.
- Reduce your heat to medium and add 1 cup of water, 1 tablespoon of mustard, 1 cup of Parmesan cheese and 1/4 cup of evaporated milk.
- Cook until your mixture is combined and creamy.
- Serve and enjoy.