Green Goodness Pasta

3 Mar

We don’t eat pasta very often but when we do we like to go all out. This dish gives you the luxury of a creamy sauce with substantially less fat and still loads of taste. Best of all it can be made on a week night (it may have taken me 30 min to put this together after spin class…and I wasn’t moving very fast!). If you want to serve with a glass of wine and some candles it is a beautiful meal to share.

Here’s what you will need:

Veggies – I chose broccoli, cauliflower and asparagus
mushrooms
olive oil
garlic
1/2 onion
spinach pasta noodles
a few Tbsp. of flour (I used whole wheat)
a couple Tbsp. of pesto sauce
1 can 2% evaporated milk
1 jar marinated artichoke hearts (drained)
1/4 cup grated parmesan cheese
fresh basil roughly chopped
pistachios

How to assemble:

1. Steam the broccoli, cauliflower and asparagus until tender crisp (~ 5 minutes)
2. Cook the pasta noodles according to directions
3. While the noodles are cooking heat the olive oil and saute the garlic, mushrooms, onion, season with a bit of salt and pepper
4. Add the flour and saute for a minute, stir in milk and pesto sauce let simmer for a few minutes
5. Add steamed veggies, artichokes, parmesan cheese cook 1 min more stir in fresh basil and serve with toasted pistachios on top!

This made a ton of food – we got a number of meals out of it. Tastes even better the next night!

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