Pasta Primavera

Provided by Woman's Day

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Prep: 25 mins
Cook:
Ready in: 55 mins

Serves:

Ingredients

12 ounces linguine or eggless fettucine pasta
2 cups small broccoli florets (about 1/3 of a large bunch)
1 large carrot, diced (3/4 cup)
2 medium zucchini, quartered crosswise and cut in thin sticks (1 1/2 cups)
1 large red bell pepper, quartered and cut crosswise in thin strips (1 1/4 cups)
1/2 cup frozen green peas
SAUCE:
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup 1 % fat milk
1/4 teaspoon each salt and pepper
1/4 cup grated Parmesan cheese

Cooking Instructions

Cook pasta in a large pot of boiling lightly salted water 5 minutes less than directed on package.

Add broccoli and carrot and cook, stirring once or twice, 2 minutes. Add remaining vegetables and cook 2 to 3 minutes longer until vegetables and pasta are tender. Drain.

Meanwhile make Sauce: Put flour in a medium saucepan. Slowly whisk in broth and milk until blended, making sure to get into corners of pot. Stir in salt and pepper. Bring to boil over medium-high heat, whisking often. Reduce heat to low and simmer 2 to 3 minutes, stirring constantly, until thickened. Stir in cheese.

Pour over drained vegetables and pasta. Toss to mix and coat.

Note: We substituted 1% milk and flour for the loads of butter and cream that make traditional versions of this sauce so fatty. Even so, you’ll be amazed how creamy and satisfying it is.