Spring Vegetable Pasta Primavera
Updated: Apr 20
8 oz. Whole grain pasta
16 oz. Mixed vegetables* (I used broccoli, sugar snap peas, asparagus and mushrooms in mine).
3-4 oz. Soft garlic and herb cheese
Salt and pepper to taste
Grated cheese for serving
Cook pasta according to package directions. In the last four minutes of cooking add broccoli, sugar snap peas and mushrooms. In the last two minutes of cooking add asparagus. Drain pasta, reserving ½ c. cooking liquid. Return pasta to pot. Over medium low heat, add cheese, stirring continuously as you allow it to melt. Add a little bit of pasta water, a spoonful at a time, to get desired consistency. Remove from heat, once cheese has melted. Season with salt and pepper to taste. Serve with grated cheese.
*You can use fresh or frozen here. If using frozen, add in the last two to three minutes of cooking time.