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Close up a bowl of pasta with vegetables

Pasta Primavera

This one-pot meal is packed with fiber! Add a squeeze of fresh lemon juice and a sprinkle of fresh basil before serving to brighten the flavors.

 8 oz short shaped pasta, such as fusilli, penne, or rigatoni
 16 oz package of mixed frozen vegetables, such as Normandy or California blend
 2 cups halved cherry tomatoes
 2 tbsp extra virgin olive oil
 1 tbsp fresh garlic, minced
 ¼ cup finely shredded Parmesan cheese

1

Cook pasta in large pot of boiling, salted water according to package directions for about 4 minutes. Add frozen vegetables. Cook about 5 minutes more or until pasta and vegetables are tender. Drain pasta and vegetables, reserving 1/2 cup cooking water.

2

Return pasta mixture to pot, and stir reserved cooking water, tomatoes, oil, garlic, and salt and pepper to taste. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese.

Recipe adapted from: Better Homes & Gardens and Vegetarian Times

Ingredients

 8 oz short shaped pasta, such as fusilli, penne, or rigatoni
 16 oz package of mixed frozen vegetables, such as Normandy or California blend
 2 cups halved cherry tomatoes
 2 tbsp extra virgin olive oil
 1 tbsp fresh garlic, minced
 ¼ cup finely shredded Parmesan cheese

Directions

1

Cook pasta in large pot of boiling, salted water according to package directions for about 4 minutes. Add frozen vegetables. Cook about 5 minutes more or until pasta and vegetables are tender. Drain pasta and vegetables, reserving 1/2 cup cooking water.

2

Return pasta mixture to pot, and stir reserved cooking water, tomatoes, oil, garlic, and salt and pepper to taste. Heat over medium-low heat until tomatoes are hot. Serve with Parmesan cheese.

Pasta Primavera

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