Teacats requested a Pasta Primavera recipe and as we all know I live to serve! My recipe isn’t really based on any “real” recipe per se, but what I thought seem yummy and fresh. Oh and I learned in doing this that asparagus is not a vegetable meant for long roasting, the more you know!
1 carton large portabella mushroom caps, sliced
1 handful sliced sundried tomatoes
3 pieces of pancetta, diced
1 small bunch carrots, sliced into planks
2 large zucchinis, sliced into planks
1 handful fresh basil sliced into ribbons
1 handful fresh parsley, chopped
1/4 shredded Parmesan cheese
1 cup 2% milk
1/2 stick reduced fat cream cheese
1 tablespoon butter
3 capfuls of olive oil
1 box conchiglie pasta shells
salt and pepper to taste
Set your oven to 300 degrees. Toss zucchini, carrots, pancetta and mushrooms with olive oil and salt and pepper. Spread over a baking sheet and slow roast for about two hours. During the last twenty minutes, cook pasta according to the directions on the box. Put milk, butter, cream cheese, Parmesan cheese, basil, parsley, sundried tomatoes and salt and pepper to taste in a pot. Put on low heat, cook for about 20 minutes.