How do you tell if pasta is al dente?

To tell if your pasta is cooked al dente, bite into it to test it and it should be tender with a little resistance.

How do you select fresh asparagus?

Look for asparagus that is vibrant and firm. Choose a bunch that are similar in size for even cooking.

Can I used jarred sauce in place of the homemade cream sauce?

Yes, you can use jarred alfredo sauce in place of the homemade cream sauce.

Creamy Vegetable Pasta

Name: Creamy Vegetable Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 8 ounces cavatappi pasta; 1 tablespoon extra virgin olive oil; 8 stalks asparagus (cut into 2" chunks); 3/4 cup peas, fresh or frozen; sea salt and freshly cracked pepper, to taste; 1 tablespoon extra virgin olive oil; 3 cloves garlic, minced; 2 tablespoons flour; 3/4 cup low sodium vegetable broth; 3/4 cup milk; 1/2 cup parmesan cheese, freshly grated; sea salt and freshly cracked pepper, to taste

Description

This Creamy Vegetable Pasta is the perfect 30 minute spring meal! It's loaded with fresh veggies and tossed in a lightened-up cream sauce.

Ingredients

Scale

Pasta

8 ounces cavatappi pasta
1 tablespoon extra virgin olive oil
8 stalks asparagus (cut into 2" chunks)
3/4 cup peas, fresh or frozen
sea salt and freshly cracked pepper, to taste

Sauce

1 tablespoon extra virgin olive oil
3 cloves garlic, minced
2 tablespoons flour
3/4 cup low sodium vegetable broth
3/4 cup milk
1/2 cup parmesan cheese, freshly grated
sea salt and freshly cracked pepper, to taste

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Instructions

Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus and peas and sautéed until crisp-tender, about 4-5 minutes. Remove from the skillet and set aside.
Wipe out the skillet, then heat the extra virgin olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour, and whisk until combined. Slowly add in the broth and milk, whisking until the mixture is smooth. Bring to a simmer, whisking often, until the sauce starts to thicken, about 1-2 minutes. Remove from heat, stir in the grated parmesan cheese, and season with salt and pepper.
Reserve 1/2 cup of the pasta water. Drain the pasta and add it to the skillet with the sauce. Add the sautéed asparagus and peas and toss to combine. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Serve warm and enjoy!