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Garden Pasta

Rating
Average: 4.9 (200 votes)
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Garden pasta with bell pepper, zuchini, and onions

Recipe by: LACTAID® Brand

@lactaid

Select your favorite fresh vegetables from your garden or local farmer’s market to make this colorful pasta dish.

Servings
6
Prep Time
0 min
Cook Time
0 min
Total Time
50 min
Ingredients

For the Vegetables and Pasta

,

2 cups bias-sliced carrots and/or fresh green or wax beans, cut into 2-inch pieces

,

4 cups broccoli florets, sweet pepper strips, halved and sliced zucchini or yellow summer squash, and/or fresh asparagus, cut into 2-inch pieces

,

12 ounces dried fettuccine, linguine, vermicelli or spaghetti

,

For the Sauce

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1 small onion, cut into thin wedges

,

4 cloves garlic, minced

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1 tablespoon butter

, ,

¼ cup all-purpose flour

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½ teaspoon salt

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¼ teaspoon ground black pepper

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2 ounces prosciutto, cut into thin strips

,

2 tablespoons snipped fresh basil*

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LACTAID® Reduced Fat 2% Lactose-Free Milk

Directions

For the Vegetables and Pasta

  1. In a large saucepan, cook carrots and/or beans in a small amount of boiling salted water for 10 minutes. Add the broccoli, sweet pepper, zucchini or yellow summer squash, and/or asparagus. Return to boiling; reduce heat. Cover and cook 3 minutes more or until vegetables are crisp-tender. Drain.
  2. Meanwhile, in a Dutch oven or large pot cook pasta according to package directions. Drain; return to Dutch oven. Add the vegetable mixture to the Dutch oven and keep warm while preparing sauce.

For the Sauce

  1. In a medium saucepan, cook onion and garlic in hot butter over medium heat for 5 to 8 minutes or until tender.
  2. In a medium bowl using a whisk, stir together LACTAID® Reduced Fat 2% Lactose-Free Milk, flour, salt, and black pepper. Add to onion mixture in saucepan.
  3. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
  4. Stir in the prosciutto and basil.
  5. Pour sauce over pasta and vegetables. Toss gently to coat.
Notes

*Can substitute 2 tablespoons snipped fresh basil with 2 teaspoons dried basil.
© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutrition Facts

Serving Size: 1 ⅔ cups

Amount Per Serving

Calories 341
Total Fat 6g
Calories from Fat 50
Saturated Fat 3g
Cholesterol 19mg
Sodium 549mg
Total Carbohydrate 59g
Dietary Fiber 5g
Sugars 9g
Protein 16g
Calcium 155mg
0
Recipe by:

Select your favorite fresh vegetables from your garden or local farmer’s market to make this colorful pasta dish.

Yield: 6 servings
Total Time:
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