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!

Servings

Prep Time

0 min

Cook Time

0 min

Total Time

35 min

Ingredients

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

1 ½ cups LACTAID® Reduced Fat 2% Lactose-Free Milk

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

Text Ingredients

Directions

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.

Notes