Creamy Pasta Primavera

Bright, colorful veggies are the star of the show in this delicious creamy pasta. Easy to prepare, this dish is perfect for enjoying al fresco on late summer evenings and sunset dinner parties with friends!

20 mins prep  •  20 mins cooking time  •  40 mins total

Serves 4 to 6

Dinner

Ingredients:

• 1 lb penne pasta
• 2 tbsp Organic Meadow Salted Butter
• 1 small red onion, sliced
• 3 cloves garlic, minced
• 1 small carrot, shaved into long strips (ribbons)
• 1/2 zucchini, cut horizontally and sliced
• 2 cups chopped mixed bell peppers
• 2 cups broccoli florets
• 1 cup halved cherry tomatoes
• 1/2 cup green peas
• 1/2 tsp salt
• 1 cup Organic Meadow Whipping Cream
• 3/4 cup Organic Meadow Light Cream Cheese, cut into small cubes
• 1/4 cup chopped fresh basil leaves, divided
• 1/4 cup chopped fresh parsley, divided
• 2 tbsp freshly squeezed lemon juice
• Lemon wedges, for serving

Instructions:

1. Cook penne according to package directions. Reserve 1/2 cup cooking water; drain penne.

2. In large skillet set over medium heat, melt butter. Add onion and garlic; cook, stirring occasionally, for 2 to 3 minutes or until softened and fragrant. Add carrot, zucchini, bell peppers, broccoli, tomatoes and peas; cook, stirring occasionally, for 8 to 10 minutes or until vegetables are softened.

3. Add whipping cream, cream cheese and reserved cooking water; cook, stirring frequently, for 3 to 5 minutes or until cream cheese has melted. Add penne and stir to coat. Stir in 2 tbsp basil, 2 tbsp parsley and lemon juice.

4. Sprinkle with remaining basil and parsley just before serving, and garnish with lemon wedges.

Tip: Add chopped grilled chicken, steak or salmon for extra protein if desired.

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