Quick Pasta Primavera

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Quick Pasta Primavera

Image source: All our way

Keyword: Entrée
Ingredients
  • 1 12 oz package frozen shrimp (substitute: chicken, tofu, or any leftover cooked meat)
  • 12 oz whole-wheat shaped pasta
  • 12 oz frozen mixed vegetables small cut
  • 1½ cups low-sodium chicken broth
  • ¼ cup half-and-half or evaporated milk
  • 2-3 tbsp all-purpose flour
  • ¼ cup grated Parmesan cheese
  • ½ tsp garlic powder or 3 cloves fresh garlic minced
  • 1 pinch fresh ginger minced (optional)
  • 2 Tbsp olive oil
Instructions

  1. Set frozen shrimp to thaw in a colander under cold running water and then pat dry with paper towels.

  2. In a large skillet, add the shaped pasta and cover with water about ½ inch above the pasta. Bring to a boil, then reduce heat to a simmer. Add frozen vegetables during the last half of the pasta cooking time.

  3. When the thickest vegetable is tender, drain the pasta and vegetables in a colander. Set aside to add back later.

  4. If using fresh garlic and ginger (optional), heat 2 tablespoons olive oil in the skillet over medium heat. Sauté garlic and ginger for a few minutes, then add shrimp and cook until just pink.

  5. If not using fresh garlic and ginger, heat olive oil in the skillet and sauté shrimp until just pink. Stir in garlic powder. The shrimp will continue to cook as the sauce is added.
  6. Add the cooked pasta and vegetables back to the skillet with the shrimp. Pour in the chicken broth and stir in the Parmesan cheese.

  7. In a small container with a lid, combine 3 tablespoons flour and ¼ cup half-and-half (or evaporated milk). Shake until smooth and pourable, like pancake batter.

  8. Add the flour mixture to the skillet and stir until the sauce thickens, about 3–5 minutes. If the sauce is too thick, add a little water.

  9. Serve and Enjoy!