Sometimes my children get bored of having rice for dinner on a daily basis and ask for something else.. While they are not much of a pasta fan, I think this particular time, they just felt like pasta and requested for pasta for dinner. I had a lonely pack of Rotelle pasta sitting in my pantry and decided to use it. I was going to make a basic white sauce, throw in some peas and carrots and call it a day. Coincidently, on the back of the pasta package I found the recipe for Rotelle Primavera. Usually I am wary about recipes on the box but this one was vegetarian and had green beans asparagus, green peas and bell peppers. When I looked in my freezer, I found that I had used up my peas and carrots but I had a handful of just peas. In my refrigerator I had fresh green beans and purple asparagus. I didn’t have any peppers on hand. I didn’t have half and half so I used whole milk instead, which also cuts the calories! I decided to try the recipe. I am glad I did. It was quick and easy to make and the taste was delicious! The kids loved it and so did hubby!! I strongly recommend this wholesome pasta recipe, especially now that spring is here and there will be a plethora of fresh vegetables in the market. No, this post has not been sponsored by Ronzoni pasta!!
Servings: 6-8
Prep time: 15 minsCook time: 15 minsTotal time: 30 mins
Ingredients:
8 ozRonzoni® Rotelle
1/2 lbfresh green beans, trimmed, cut into 2 inch pieces
1 lbasparagus, trimmed and cut into 2-inch pieces
1 Tbspbutter
1 Tbspolive oil
1 tspsalt
2 Tbspsall purpose flour
1 1/2 cupswhole milk or half and half.
1 cupfrozen peas
1/3 cupgrated Parmesan cheese1 tsp
freshly ground black pepper
Method :
Prepare pasta according to package directions, adding green beans to pasta cooking water during last 5 minutes.Meanwhile, in large skillet over medium-high heat, melt butter with olive oil; add asparagus. Season with salt. Cook 5 minutes, stirring occasionally, or until vegetable are crisp-tender; reduce heat to medium.
Add flour; cook 1 minute, stirring constantly.
Add milk and peas. Cook, stirring frequently until mixture thickens slightly.
Toss hot cooked pasta and green beans with sauce; serve with Parmesan cheese and freshly ground black pepper.
Serve hot!
Enjoy!!
