Recipe Name Pasta Primavera Submitted by service learning Recipe Description Healthy Italian Pasta Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 25 Ready In (minutes) 55

Ingredients Amount Measure Ingredient 1 tablespoon olive oil 3 cloves garlic minced 1 medium (approx 2-3/4\" long, 2-1/2\" dia) Bell Peppers, sweet, red, raw, chopped 1 cup Asparagus, 8 ounces of thin spears in 2-inch slices 1 cup, pieces or slices button mushrooms, Sliced 1 cup, chopped or sliced cherry tomatoes, halved 1 cup (8 fl oz) vegetable broth low sodium 1/2 cup unsweetend almond milk 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/2 teaspoon black pepper 2 cups strips or slices Carrots, raw, peeled and thinly sliced 12 ounces linguini, whole-wheat, dry, or 8 oz. fresh 1 1/2 cups parmesan grated 2 tablespoons parsley, fresh, chopped 4 tablespoons fresh basil, chopped (about 1/4 cup) Steps Sequence Step 1 Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute then add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. 2 Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. 3 Stir in carrot strips. 4 Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. 5 Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. 6 Serve garnished with Parmesan, parsley and basil.