In my quest to make family friendly (ie my three year old will eat it) dinners I decided to try a new dish recently. She loves pasta and is pretty good with her veggies so Pasta Primavera sounded like a great choice. I’ve never made it before so I looked at a few cooking sites to get some ideas. The recipes were all a little different so I just took what I wanted from each and made them into my own recipe.
- Pasta for 4 people. I used whole grain farfalle (bow tie pasta). About 2 cups of dry pasta (small pasta) will yield the right amount.
- 2 cups of chicken broth (you can also use vegetable broth)
- 2 cups of broccoli cut into small pieces
- 1 cup of fresh or frozen peas. You can use canned peas but they will get mushy.
- 1 cup of sweet bell peppers diced or cut into thin strips
- 2 tablespoons of olive oil + a little to toss the pasta with
- 1 container of Kraft Philadelphia Cooking Creme – Italian Three Cheese
- 1 clove of minced garlic
- Black pepper to taste
Cook your pasta until it just reaches the al dente stage. Drain, toss with a little olive oil and set aside.
Put the chicken broth and broccoli in a pot and, over medium-high heat, bring to a boil. Cook for about 5- 7 minutes or until the broccoli is just slightly under done. Add the peas and cook for 2 more minutes. Remove from heat. Do not drain.
Put the 2 tablespoons of olive oil in a small pan. Add the cut up peppers and saute until tender.
Put the pasta, broccoli, peas, chicken broth and peppers in a large pot. Add the garlic and Cooking Creme. I used about 3/4 of the container and then used the remainder when I heated up the leftovers in a pot the next day. Mix well and cook over medium heat until everything is warm, and any extra liquid has cooked off. If you don’t have enough liquid just add some more broth, milk/cream or water. Add black pepper to taste.
** You can add what ever vegetables you desire to this dish. I just used what I had on hand and what I knew the kiddo would like. Just boil (in the stock with the other veggies) or saute until slightly underdone.
** You can substitute 1/2 cup of cream and 1/2 cup of grated Parmesan for the Cooking Creme if desired.
** I recommend using a reduced salt broth for this dish. I used my own homemade broth which I always make with less salt.