Pasta Primavera - A Real One Dish Dinner!

A few confessions before I start the recipe. I searched EVERYWHERE to find a healthy version of this recipe. My mom made THE BEST Pasta Primavera growing up, but- a real good recipe has heavy cream, lots of parmesan cheese, etc. After looking through the basics of the recipe as well as looking at what was in my refrigerator, I came up with this recipe! Second confession, I didn't try too hard to capture good photos because I was SO hungry and just wanted to eat. WE LOVED IT. Having leftovers tomorrow night!

Here's a close up!

A Very Flexible Recipe

1 pound whole wheat linguine (or spinach, or any fun flavor you find!)

1 red bell pepper, sliced into strips

1 pound chicken, cubed (optional- this can easily be a vegetarian dish)

 8 oz button mushrooms, sliced

2 small zucchini, sliced and then quartered

2 medium sized carrots, peeled into ribbons (use a vegetable peeler for this)

1 pint grape tomatoes, sliced in halves

3 cloves of garlic, minced

1 cup chicken stock

1/2 cup 1% milk

1 T all purpose flour dissolved in 3 T water

1/2 cup parmesan cheese

1/2 tsp salt

1/2 tsp pepper

Optional: Fresh Basil, Parsley

You can replace ANY of the vegetables you don't like with broccoli, onion, summer squash, asparagus- any veggie works in here! I promise!

Step One: IF YOU ARE USING CHICKEN!

I diced mine up, sprinkled some salt and italian seasonings on them, and then cooked them in a skillet until they were done, then I let them simmer in about 1 T water and 3ish T Balsamic Vinegar. Meanwhile, get to the veggies!

Have all your vegetables chopped/sliced/peeled etc. so that you can just GO! I used a wok, but if you have a VERY large skillet :) That would work too!

Use a little olive oil or cooking spray to coat your pan. Add garlic and cook about 1 minute until softened. Toss in zucchini and pepper and cook about 3 minutes. 

Add your tomatoes and mushrooms and cook about 5 minutes until soft.

Next, add your flour dissolved in water, and cook about one minute. Add chicken stock, milk, salt and pepper. Bring to a boil, then reduce heat and simmer about 5 minutes until the sauce begins to thicken up.

You may want to start cooking the linguini at this point.

Next, add in your carrot ribbons and diced up chicken. Mix and allow to cook together.

If using basil and parsley, add it here and let it start to wilt down

Drain your pasta, but BEFORE adding it to the veggies, put the 1/2 cup of cheese in so that the hot noodles melt the cheese immediately. Stir together.

3 Words Left For You: PLATE IT UP!

Sprinkle a little extra parmesan cheese on top of your plate and ENJOY :) It is absolutely delicious. This probably could serve 4-6 people EASY. Or serve 2 and give you a couple leftover lunches/dinners!

SO SO GOOD! Try this as soon as you can. And feel FREE to chose vegetable that YOU like or have in your refrigerator!