Flavorful Pasta Primavera


Recipe by: LACTAID® Brand
Fresh tarragon and crushed red pepper bring flavor to this vegetable and pasta dish. The pasta featured here is rotini, which is a short, spiral-shaped pasta. But feel free to substitute it for your favorite pasta shape, like bow tie or cavatelli!
For the Pasta and Vegetables
1 pound fresh asparagus spears
8 ounces dried rotini pasta
1 large red or yellow sweet pepper, cut into 1-inch pieces
1 cup assorted fresh summer squash, such as halved sunburst squash and/or sliced zucchini or yellow summer squash
For the Sauce
2 cloves garlic, minced
2 teaspoons olive oil
½ cup reduced-sodium chicken broth
3 tablespoons all-purpose flour
¼ teaspoon salt
1 tablespoon snipped fresh tarragon or basil
¼ teaspoon crushed red pepper
Salt
Ground black pepper
For the Pasta and Vegetables
- Snap off and discard woody bases from asparagus. Bias-slice asparagus into 1-inch pieces.
- Cook pasta according to package directions, adding asparagus, sweet pepper, and squash to pasta during the last 3 minutes of cooking; drain. Return pasta and vegetables to hot saucepan.
For the Sauce
- Using a whisk, combine LACTAID® Reduced Fat 2% Lactose-Free Milk, chicken broth, flour, and ¼ teaspoon salt.
- In a small saucepan, cook and stir garlic in hot oil for 1 minute. Add milk mixture to saucepan. Cook and stir until thickened and bubbly. Then, cook and stir for an additional minute more. Stir in tarragon and crushed red pepper.
- Pour sauce over pasta and vegetables; toss gently to coat. Season to taste with additional salt and ground black pepper.
Nutrition Facts
Amount Per Serving
Fresh tarragon and crushed red pepper bring flavor to this vegetable and pasta dish. The pasta featured here is rotini, which is a short, spiral-shaped pasta. But feel free to substitute it for your favorite pasta shape, like bow tie or cavatelli!