Pasta Primavera
It's hard to beat pasta primavera. But it's even harder to beat a 20-minute pasta primavera that only requires one skillet. Use a frozen broccoli, cauliflower, and carrot mix to save time and add color, texture, and nutrition. This recipe is one to keep in your back pocket for busy afternoons when there's no time for prep.
Ingredients
8 ounces uncooked linguine
1 tablespoon olive oil
2 ounces diced low-sodium ham
1 (8-oz.) package sliced mushrooms
1 (1-lb.) bag frozen broccoli, cauliflower, and carrot mix, thawed
1 ½ cups unsalted chicken stock
3 tablespoons 1/3-less-fat cream cheese
½ teaspoon pepper
¼ cup grated Parmesan cheese
⅓ cup thinly sliced basil
Cook pasta according to package directions, omitting salt and fat; drain.
Heat oil in a skillet over medium-high heat; add ham. Sauté until lightly browned, about 3 minutes. Add mushrooms to pan; cook until lightly browned, 5-6 minutes. Add vegetable mix and stock; bring to a boil, about 3 minutes. Remove from heat. Stir in pasta, cream cheese, and pepper until melted and mixture is creamy.
Serve pasta in shallow bowls; top evenly with Parmesan and basil.
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