Pasta Primavera

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READY IN: 40mins
Recipe by Kimmie Kooks

This is very yummy and is great in the summer when watching your calorie intake

Ingredients Nutrition


  1. arrange Aspargus, broccoli, snow peas, yellow squash and zucchini in a steamer over boiling water and steam 15 to 20 minutes or until vegetables are crisp-tender, set aside.
  2. Coat a large nonstick skillet with cooking spray, place over medium-high heat until hot. Add mushrooms and garlic; saute 5 minutes or until mushrooms are tender. Add reserver vegetables, chives and 1 tablespoon water; reduce heat and simmer, uncovered, 5 minutes. Set vegetables aside.
  3. Cook noodles, drain and set aside.
  4. Combine 1/4 cup hot water, wine and boullon in a small saucepan. Bring mixture to a boil; cook until mixture is reduced to 2 tablespoons.
  5. Combine milk and flour in a small bowl; stir well. gradually add flour mixture to wine mixture, stiring constantly, 5 minutes of until thickened and bubbly. Pour sauce over noodles and toss. add 1/4 cup parmesan cheese, parslet, basil, salt and pepper, toss.
  6. Serve on a large platter and top with reserved vegetable mixture, sprinlke with remaining 1 tablespoon parmesan cheese.

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