Creamy Primavera Verde

Verde, Spanish for “green,” is the color of this spicy, creamy pasta sauce. Made with convenient canned vegetables and ready in only 20 minutes, this meal can feed a whole party, and no one would ever guess how quick and simple it was to make!

• Ready In: 20 mins
• Serves: 18
• Yields: 18

Ingredients

• 2  tablespoons olive oil
• 1  large onion, finely chopped
• 6  garlic cloves, minced
• 1⁄4 cup all-purpose flour
• 2  cups  canned  vegetables or 2  cups chicken broth
• 3 (4 ounce) cans diced green chilies, drained
• 2 (15 ounce) cans  green enchilada sauce
• 1 (8 1/4ounce) can  sliced carrots, drained
• 1 (8 3/4ounce) can whole kernel corn, drained
• 1 (8 ounce) can  cut green beans, drained
• 1 (6 1/2ounce) can  sliced mushrooms, drained
• 1  cup  canned  beans (pinto or navy, drained and rinsed)
• 1  cup  Mexican crema (or heavy cream)
•  salt & fresh ground pepper, to taste
• 2  lbs dry pasta, any shape, cooked according to package directions, hot
• 2  cups  sharp grating cheese (optional)
• 1  cup  thinly sliced green onion (optional)

Directions

1. Preparation:
2. Heat olive oil in a large, heavy pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and sauté 30 seconds. Add flour and stir until it is all absorbed. Stir in the broth and simmer to make a smooth thick sauce. Stir in chiles and enchilada sauce until combined. Simmer for 15 minutes until lightly thickened. Add carrots, corn, green beans, mushrooms and pinto beans. Heat to a simmer. Stir in crema, salt and pepper; keep warm. Serve with hot pasta, and cheese and green onions, for garnish, if desired.
3. Nutritional Information Per Serving: Calories 180; Total fat 7g; Saturated fat 3g; Cholesterol 13mg; Sodium 592mg; Carbohydrate 24g; Fiber 3g; Protein 5g; Vitamin A 33%DV*; Vitamin C 10%DV; Folate 4%DV; Calcium 4%DV; Iron 6%DV; Potassium 4%DV *Daily Value.