Garden Pasta

Recipe by: LACTAID® Brand

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

Servings

Prep Time

0 min

Cook Time

0 min

Total Time

50 min

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

1 small onion, cut into thin wedges

4 cloves garlic, minced

1 tablespoon butter

¼ cup all-purpose flour

½ teaspoon salt

¼ teaspoon ground black pepper

2 ounces prosciutto, cut into thin strips

2 tablespoons snipped fresh basil*

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.
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.

In a medium saucepan, cook onion and garlic in hot butter over medium heat for 5 to 8 minutes or until tender.
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.
Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
Stir in the prosciutto and basil.
Pour sauce over pasta and vegetables. Toss gently to coat.

*Can substitute 2 tablespoons snipped fresh basil with 2 teaspoons dried basil.
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