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Pasta Primavera with Parmesan & Blue Cheeses
4 cups Our World Organics Broccoli Florets
2 tablespoons butter or margarine
4 cups combination of shredded Our World Organics Carrots, zucchini slices, cut asparagus, bell pepper slices, and Our World Organics Yellow Onion slices
1½ cups vegetable or chicken broth
1 tablespoon cornstarch
½ teaspoon garlic salt
8 oz. of farfalle pasta, cooked
¼ cup fresh organic basil, cut into strips
1 cup shredded Parmesan cheese
½ cup crumbled blue cheese, if desired
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Directions:
1. Steam broccoli or cook in boiling water until tender. Drain and plunge in ice water to stop cooking. Set aside.
2. Melt butter in large skillet or saucepan. Sauté cut vegetables in butter for 2 minutes. Combine vegetable broth, cornstarch, and garlic salt. Stir into skillet with vegetables. Bring mixture to a boil; reduce heat and simmer until vegetables are tender and mixture is thickened, about 5 minutes.
3. Add cooked pasta and broccoli to skillet and simmer until thoroughly heated. Sprinkle basil and cheeses over top. Serve immediately. Refrigerate any leftovers.
Yield:
4 (2-cup) servings
Each serving provides 2 cups of vegetables.
The USDA Dietary Guidelines recommend Americans eat 5 to 6 cups of fruits & vegetables each day.
Nutrition information per serving:
Calories:
532 (33% calories from fat)
Fat:
20 g
Saturated Fat:
12 g
Trans Fat:
0.52 g
Cholesterol:
47 mg
Total Carbohydrate:
63 g
Dietary Fiber:
7 g
Protein:
27 g
Sodium:
1147 mg
% Daily Value: Vitamin A 130%, Vitamin C 152%, Calcium 50%, Iron 22%
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