I’m always looking out for new pasta recipes. I almost scrolled right by this, and I’m glad I didn’t. Perfect for Spring with fresh asparagus and peas in a light sauce. 
I found this great recipe on the Fresh Apron blog.
What I really like about this recipe is the sauce that is lightened up. It’s made with milk and cornstarch instead of heavy cream. So there’s very little guilt in enjoying it.
The added garlic gives the dish just the right amount of garlic without overpowering it.
The 8 ounces of pasta gives this dish a generous portion. 
HOW EASY IS THIS TO MAKE?
It is SUPER easy!
1.) Cook the pasta.
2.) Saute the asparagus and peas until crisp tender.
3.) Saute garlic and add flour for the roux.
4.) Add broth and milk and cook until thickened.
5.) Add freshly grated Parmesan cheese.
6.) Combine all. Add salt and pepper.
When you are looking for a quick, easy and delicious supper or side dish, this is a keeper!
Spring Creamy Vegetable Pasta
Description
This quick, easy and delicious pasta is perfect for supper or a side dish, any time of the year.
Ingredients
Pasta
- 8 ounces cavatappi pasta
- 1 tablespoon extra virgin olive oil
- 8 stalks asparagus (cut into 2″ chunks)
- 3/4 cup peas, fresh or frozen
- sea salt and freshly cracked pepper, to taste
Sauce
- 1 tablespoon extra virgin olive oil
- 3 cloves garlic, minced
- 2 tablespoons flour
- 3/4 cup low sodium vegetable broth
- 3/4 cup milk
- 1/2 cup Parmesan cheese, freshly grated
- sea salt and freshly cracked pepper, to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the asparagus and peas and sautéed until crisp-tender, about 4-5 minutes. Remove from the skillet and set aside.
- Wipe out the skillet, then heat the extra virgin olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour, and whisk until combined. Slowly add in the broth and milk, whisking until the mixture is smooth. Bring to a simmer, whisking often, until the sauce starts to thicken, about 1-2 minutes. Remove from heat, stir in the grated parmesan cheese, and season with salt and pepper.
- Reserve 1/2 cup of the pasta water. Drain the pasta and add it to the skillet with the sauce. Add the sautéed asparagus and peas and toss to combine. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
- Serve warm and enjoy!
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