Hello!!guys today We make Fresh Vegetable Pasta withThe creamy tomato sauce in this dish can easily be pulled in many directions. I love fresh basil and parsley, and try to use them both wherever I can. Fresh basil  delivers such vibrancy and flavor with hardly any effort on a cook’s part – it’s kind of a kitchen magic trick.

This is a primavera(best) of sorts. Use any fresh vegetables you have on hand. Just make sure to chock the dish full of them. I added  chicken because we had one left over, but you could easily make this dish stand in for Meatless Monday by simply leaving it out. The sauce and vegetables are the real stars here anyway.


1 pound your favorite vegetable pasta
1 tablespoon extra virgin olive oil or vegetable oil
1 large zucchini, diced into 1/2″ chunks              easy-vegetable-pasta
8 ounces mushrooms, sliced
salt and pepper
4 tablespoons butter(cause i love it)
1/2 medium yellow onion, diced
2 tablespoons flour
1 cup chicken stock
1 cup milk
1 cup shredded Parmesan cheese(i f available)
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to taste
6 tablespoons canned tomato paste
1 cup frozen peas
1/4 teaspoon red pepper flakes (optional)
1 tablespoon minced fresh basil
1 tablespoon minced fresh parsley

Bring a large pot of water to boil. Once at a rolling boil, salt the water, then boil the pasta to the directions on the box, 10 minutes. While the pasta is cooking, in a separate saute pan, heat a pan over medium high heat. After about 1 minute, add 1 tablespoon of olive oil to the pan and swirl. Heat until the olive oil slides across the pan easily, then add the chunks of zucchini.

Toss or stir the zucchini after a few minutes, allowing it to brown and caramelize a bit on each side. Add the mushrooms to the pan and allow them to caramelize as well, then add salt and pepper to the pan so that the vegetables are well seasoned to your taste. Remove from the heat and set aside.

When the pasta is al dente, drain it, then remove it to a separate bowl. Return the pasta pot to the burner, and melt 4 tablespoons of butter over medium heat until slightly bubbling and slides across the pan easily. Add diced onion to the pan and cook until softened, about 6 minutes.

Stir in the flour and cook for a few more minutes. Whisk in the chicken broth and milk, stirring constantly. Increase the burner heat to medium-high to help thicken the sauce. Continue to stir. Add in the Parmesan cheese and continue to stir so it melts in evenly. Add the garlic powder, onion powder, salt and pepper, and tomato paste to the sauce. Whisk it well so that the spices and paste are evenly distributed. Lower the heat back to medium.

Add the frozen peas to the sauce, and allow them to cook for about 2 minutes in the sauce. Add the zucchini, mushroom, and pulled chicken if you’re using it. Stir well to combine, then add the pasta directly to the pot. Stir gently but well so that the pasta gets well covered in sauce. Sprinkle with fresh parsley, basil, and red pepper flakes if using.

Serve immediately with additional Parmesan for garnish if desired, and a fresh garden salad.

Makes 6-8 servings.


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