Name: 30-Minute Pasta Primavera

Ingredients:

Instructions:

Yield: Served two

Comments: 9/3/10 - used 1 yellow squash (nearly 2 cups), 1 broccoli head (more than 1 cup), 2 carrots. Should have increased pasta and sauce by at least 50%
9/23/10 - The zucchini & broccoli filled ~1.8 cups, the carrots ~1.5, I doubled the amount of sauce and pasta; The slowest cooking was the thickening of the sauce.
2/7/10 - I cut back to the original quantities. Used cilantro in place of basil and shredded Mexican blend cheese in place of Parmesan. I added a handful of red bell peppers. The flavor was very mild. We added hot sauce.
6/4/11 - Cooked mushrooms in saucepan before melting margarine; poured vegetables over cooked pasta & then poured sauce over both and mixed together
9/08/11 - Cooked mushrooms in margarine, doubled sauce and pasta, combined as on 6/4/2011
2/21/2012 - Updated recipe to add mushrooms, increase pepper from 1/8 teaspoon to 3/4, basil from 1/2 teaspoon to 1, and cheese from 2 tablespoons to 3.
5/16/2012 - Good. Could have used a little bit more pasta.
2/15/2018 - I substituted broccolini for broccoli, added a small onion, and used 2 teaspoons of basil. I used a half box of rotini, which was about 2 cups. The result was a lot of food, probably 8 servings.
7/15/2018 - Here are the quantities: 1 1/2 cup of "quick cook" rotini, 1 zucchini (1 1/2 cup), 1 carrot (3/4 cup), 2 cups broccoli, 1 sliced green pepper, 1 cup sliced mushrooms, 2 tablespoons butter, and seasoning as given. We got about 6 servings.

Source: Aetna insurance newsletter (See also www.intelihealth.com)


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