Pasta Primavera

Name: Pasta Primavera
Yield: 6 servings
Ingredients: 8 oz (250 g) uncooked spaghetti noodles; 2 1/4 cups (550 mL) chicken broth; 1 cup (250 mL) heavy whipping cream; 2 garlic cloves, pressed; 1 tbsp (15 mL) Italian Seasoning Mix; 1 large carrot, peeled; 1 red bell pepper; 2 oz (60 g) cream cheese, softened; 2 oz (60 g) Parmesan cheese, grated (1/2 cup/125 mL), divided; 2 cups (500 mL) fresh small broccoli florets, about 4 oz; 1 cup (250 mL) sugar snap peas, trimmed, about 8 oz; 2 tbsp (30 mL) chopped fresh parsley

Prep 10 min

Cook 20 min

Ready in 30 min

Who wouldn't want to eat their veggies when they're tossed with pasta and a delicious cheesy sauce?

Ingredients

8 oz (250 g) uncooked spaghetti noodles
2 1/4 cups (550 mL) chicken broth
1 cup (250 mL) heavy whipping cream
2 garlic cloves, pressed
1 tbsp (15 mL) Italian Seasoning Mix
1 large carrot, peeled
1 red bell pepper
2 oz (60 g) cream cheese, softened
2 oz (60 g) Parmesan cheese, grated (1/2 cup/125 mL), divided
2 cups (500 mL) fresh small broccoli florets, about 4 oz
1 cup (250 mL) sugar snap peas, trimmed, about 8 oz
2 tbsp (30 mL) chopped fresh parsley

Directions

Break noodles in half. Combine noodles, broth, cream, garlic and rub in the Fully Glazed Deep Covered Baker. Microwave, covered, on HIGH 14-17 minutes or until noodles are tender, stirring once halfway through. Meanwhile, julienne or chop the carrots. Cut bell pepper lengthwise into strips; cut carrots and bell pepper strips into 1-in. (2.5-cm) pieces.
Carefully remove baker from the microwave. Add cream cheese and 1/4 cup (60 mL) of the Parmesan cheese to baker; mix well. Stir in carrots, bell pepper, broccoli, peas and parsley. Microwave, covered, on HIGH 1-2 minutes or until heated through. Serve with remaining Parmesan cheese.