In celebration of our giveaway I’m posting one more recipe from SOS! The Six O’Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families. Don’t forget to enter to win before the stroke of midnight.
The Pasta Primavera turned out great. It was easy and had a nice flavor. And because it serves 8 we had leftovers the next night to have with some slow cooker chicken. Instead of the campanelle pasta the recipe calls for I used whole grain fusille. I also used frozen broccoli and served bread with the meal.
My 14-month old ate this up and I made sure to cook the broccoli so it would be soft enough for him. My daughter tried the pasta but passed and ate some bread. She loves fruit so any salad with fruit makes her feel like she’s eating salad even though she skips the greens. Someday!
The suggested side is my favorite salad except I add feta cheese to mine. This is perfect for a warm summer night. Enjoy!
Prep and cook time: 25 minutes
-1 package (16 ounces) campanelle pasta
-1 package (16 ounces) frozen or fresh broccoli florets
-2 carrots, sliced (about 1 cup)
-2 tablespoons butter or margarine
-2 tablespoons milk, any variety
-1 cup shredded Swiss cheese
-1/2 cup grated Parmesan cheese
-3/4 teaspoons dried basil
-1/2 teaspoon salt
-1/4 teaspoon black pepper
In a large pot, cook the pasta according to package directions until it is al dente.
Meanwhile, in a separate pot, steam the broccoli and carrots in 1 inch of simmering water, covered, for about 5 minutes until they are tender but not mushy. (While the vegetables are cooking prepare the salad). Drain the vegetables, retaining 1/2 cup of their cooking water.
Drain the pasta and return it to the pot over medium-low heat. Add the butter, milk, cheeses, basil, salt, and black pepper and stir it thoroughly until the cheeses melt. If the sauce is too thick, stir in the reserved cooking water. Toss in the vegetables and serve hot.
Side dish suggestion: In a large bowl, combine 1 package (6 to 9 ounces) baby spinach, 1 cup sliced strawberries and 1/4 cup slivered almonds. Toss it with 2 to 4 tablespoons vinaigrette dressing and serve immediately.