Pasta Primavera

By LinseyJune

Ingredients

• 8 ounces pasta (Rotelle, penne, linguini)
• 8 ounces fresh green beans
• 8 ounces zucchini (sliced thick)
• 1 garlic clove (minced)
• 1 red onion (cut in half and sliced into thick half moons)
• 1 sweet red pepper (thin sliced and cut into 1-1/2 pieces)
• 2 roma tomatoes (cut into eights)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 2 tablespoons unbleached all-purpose flour
• 1 1/2 cups half-and-half
• 1 cup frozen peas
• 1/2 cup parmesan cheese (grated)
• salt
• pepper

Preparation

Step 1

1. Cook pasta according to Package directions.
2. Add green beans to pasta cooking water during last 5 minutes.
3. Melt butter and oil in a medium skillet over medium-high heat and add zucchini, garlic, onions and peppers. Season the veggies with salt and sauté for 5 minutes. Add tomatoes continue sautéing until veggies are crisp tender. Reduce heat to medium.
4. Add flour to vegetables and cook for 1 minute stirring constantly.
5. Add half –and-half, together with peas to vegetables, stirring until mixture thickens slightly.
6. Toss hot pasta and green beans with sauce and vegetables.
7. Serve with Parmesan Cheese and ground black pepper.