I love pasta primavera. Pasta, creamy sauce, and vegetables; what more can a girl ask for! I found this recipe in Mid-March, and made it a week later for a quick lunch! I’ve mentioned before that I’m in recipe back-log, and this is definitely proof of it! Hence the reason for just posting it now (and not having a gorgeous photo of it)!
Prep Time: 5 minutes
Cook Time: 15 minutes
12 ounces bow tie or shell pasta
4 cups fresh broccoli florets
1/2 cup toasted sliced almonds
1/2 cup thinly sliced red onion
1-1/2 tsp olive oil
1 cup milk
1 cup halved grape tomatoes
2 tbsp freshly grated Parmesan, plus more for garnish
1 tbsp cornstarch
1 tsp minced garlic
1/2 tsp salt
2 cups lightly packed spinach leaves, cut in 1/2 inch strips
1. Cook pasta; add broccoli in last 2 minutes. Drain; return to pot. Crush half of nuts. In pan on medium, cook onion in oil for 5 minutes. Mix in milk, crushed nuts, cheese, cornstarch, garlic and salt. increase heat to medium-high; boil stirring, 3 minutes.
2. Remove from heat. Stir in spinach and tomatoes; pour on pasta and broccoli. Spoon into bowls; garnish with almonds and additional Parmesan.