Vegetable Cream Pasta
A light pasta dish loaded with vegetables! Perfect dish for both winter and summer (more so, summer when tomatoes are at their peak!)
I like to add a little Tabasco or Sriracha to add a little kick but if you are not a fan of spicy food, you can omit the red pepper flakes and any spices all together. This recipes takes little to no time to make so it is great for university students!
Ingredients
- 200g pancetta or Italian sausage (optional)
- 3 cups rotini pasta
- Herbs (basil, oregano, thyme, etc) (optional)
- 5 cloves garlic, sliced thin
- 1 medium yellow onion
- 5 zucchini, cubed
- 1 sweet red pepper
- 2 tomatoes, diced
- 1 cup sweet peas
- 2 tbsp light cream cheese (can be substituted with tomato sauce)
- 1/2 cup fat free chicken broth
- 1/2 cup white wine
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp crushed red pepper flakes (optional)
- salt and fresh pepper
Directions:
Cook pasta according to package instructions.
While pasta cooks, heat a large skillet until very hot. Spray lightly with cooking spray or olive oil. Add pancetta to hot skillet. Saute for about 1 minute, until almost cooked through and remove from heat.
Add olive oil to the pan, lower heat to medium, add herbs and let it flavour the oil. Add onion and garlic and saute until golden, about 1 minute. Add tomatoes and season with salt and pepper, and cook about 1 minute. Add zucchini, saute another minute.
Add chicken broth, red pepper flakes and mix well. Add cream cheese and mix well. Add wine and simmer 2 minutes.
When pasta is cooked to al dente, drain in a colander and add pasta to sauce. Mix well with the sauce and adjust salt and pepper. Add chopped parsley and serve. Top with some really good grated cheese!
Yields a little over 1 1/2 cups per serving. I usually serve this with a large heaping of green beans or broccoli on the side
Cook pasta according to package instructions.
While pasta cooks, heat a large skillet until very hot. Spray lightly with cooking spray or olive oil. Add pancetta to hot skillet. Saute for about 1 minute, until almost cooked through and remove from heat.
Add olive oil to the pan, lower heat to medium, add herbs and let it flavour the oil. Add onion and garlic and saute until golden, about 1 minute. Add tomatoes and season with salt and pepper, and cook about 1 minute. Add zucchini, saute another minute.
Add chicken broth, red pepper flakes and mix well. Add cream cheese and mix well. Add wine and simmer 2 minutes.
When pasta is cooked to al dente, drain in a colander and add pasta to sauce. Mix well with the sauce and adjust salt and pepper. Add chopped parsley and serve. Top with some really good grated cheese!
Yields a little over 1 1/2 cups per serving. I usually serve this with a large heaping of green beans or broccoli on the side
Servings: 5 | Calories: 366.9 | Fat: 6.8 g | Carb: 51.6 g | Fiber: 3.8 g | Protein: 26.6 g | Sugar:2.1
