Sunday, September 21, 2008

Creamy Pasta Primavera

This has to be one of my favorite dishes ever! It's so simple, easy to personalize with whatever veggies or pasta you have on hand, and is full of flavor. I don't have a real recipe, this is just something I've been making for a long time and is super easy to put together.

Simmer your veggies in vegetable broth/stock until they are cooked to your liking, I prefer mine barely 'done' -- I'd rather have my veggies have a little crunch than to be soggy but you do want them fully cooked in this dish. How much broth to add? I'd say just enough to cover the veggies, but you may want to add more as you simmer. While the veggies are simmering I like to add a little seasoned salt but you could add any spices really, Italian seasoning blend works nicely or you could add some cajun seasoning to make this a creamy spicy side, yum!

Then make a slurry with about 2 tbsp corn starch dissolved in 4 tbsp water, pour it into the veggies and broth, then add some cream. You can use whatever cream you have on hand, even milk would work, but only add a little, about 1/4 cup or so. I usually have some extra cream on hand from a recipe and use that. Heat and stir until it is thickened a bit, if it starts to thicken too much just add some more broth. Serve over your favorite pasta. (Cook the pasta while in a seperate pot while the veggies simmer, start the pasta after you start the veggies, and they will be done at about the samet time.) This works well with just about any veggie, you can do sliced peppers, tomatoes, mushrooms, zucchini, just about anything -- of course adjust the cooking time to your veggie of choice. It's a pretty fail proof "recipe."

Make sure you add the fastest cooking veggies last (like zucchini or summer squash) so they don't get mushy! Carrots usually take the longest to cook but add a really nice flavor to this dish :)

This is such a delicious meal, and it's relatively healthy if you watch your salt in the broth and seasoning, you only need a little bit of cream to make this creamy, not like most roux based cream sauces that are almost all cream, and you even could serve this over whole wheat pasta! Enjoy!


Anonymous said...

I love recipes like these. Methods are awesome!

Cathy said...

This sounds easy and delicious! What a great way to use up leftover veggies from other dishes. I'll definitely be giving this one a try!

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