Quick Pasta Primavera
Image source: All our way
- 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
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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 and cover with a lid.
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Add frozen vegetables during the last half of the pasta cooking time according to the directions on the vegetable package (the vegetables usually take a little less time than the pasta, depending on how small they are cut).
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When the thickest vegetable is tender, drain the pasta and vegetables in a colander. Set aside.
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In a small container with a tight lid, combine the flour and the half and half. Shake until it is smooth and pourable like pancake batter, set it aside.
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Rinse and wipe out the same skillet. Warm 2 tablespoons olive oil over medium-hi heat. Sauté fresh garlic, optional ginger and shrimp until shrimp is just pink. If you use garlic powder, add it after the shrimp turns pink.
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Pour in the chicken broth
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Pour the flour mixture into the skillet and stir it until a creamy sauce is formed. If the sauce is too thick, add a splash of water.
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Add pasta and veggies and stir well to combine.
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Add parmesan, serve and enjoy!
