On a Friday during lent, hubby was at work and was going to cook for the guys, ( he is a fireman) they decided on Pasta Primavera. So hubby calls me up and says “You don’t have Pasta Primavera on your web site” I say “I Know”. The next day I asked how his Pasta Primavera came out. He said “We had pizza instead, you didn’t have a recipe.” You have to love him for being so true. So here you go for the next time honey, and thanks!
Creamy Pasta Primavera
1 Pound Ziti
Drizzle Olive Oil
2 Celery Stalks-Sliced
3 Cloves Garlic- Diced
2 Cups Chicken or Vegetable Broth
1 Bag Frozen Mixed Vegetables ( your favorite)
Salt and Pepper to Taste
1 Tablespoon Parsley
1 Cup Heavy Cream
1/3 Cup Peorino Rommano Cheese
1/2 Cup White Cheddar Cheese- shredded
2 Tablespoons Butter-room temp.
2 Tablespoons Flour
In boiling salt water cook pasta according to package directions for al dente.
In a large saute pan, drizzle oil and cook onions and celery on medium low heat until just turning soft. Add in garlic and continue to cook another minute. add in broth and let reduce by 1/4 and in vegetables and cream, salt and pepper,parsley and cheeses, bring back up to a simmer and continue to cook until slightly thickened.
In a small bowl mix together butter and flour, then wish the butter four mixture into vegetables. Continue to simmer until you have reached desired thickness. Place cooked pasta in vegetables and stir to combined. Serve. Enjoy!