Prep Time:
25 Mins
Cook Time:
30 Mins
Total Time:
55 Mins
Makes: 4 servings (Serving size: 2 cups pasta and 2 tablespoons cheese)

Resistant Starch: 0.6g

How to Make It

Step 1

Bring a large pot of water to a boil.

Step 2

While water is heating, heat oil in a large nonstick skillet over medium-high heat.

Step 3

Add onion and cook, stirring, until soft, 6-7 minutes. Add garlic and cook 1 minute. Add tomatoes and cook (do not stir) until slightly bursting, 5 minutes.

Step 4

Whisk together milk and flour and add to vegetables. Bring mixture to a boil; reduce heat and simmer. stir until thickened, 2-3 minutes.

Step 5

Add salt and pepper, stir to incorporate, remove from heat, and cover with foil to keep warm.

Step 6

Cook pasta according to package directions. During last 3 minutes of cooking, add carrots to boiling pasta. During last minute of cooking, add asparagus and zucchini.

Step 7

Drain pasta and vegetables (do not rinse); add immediately to warmed vegetable-cream sauce.

Step 8

Toss gently and divide among 4 pasta bowls.

Step 9

Divide basil and parmesan among bowls.

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