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Pasta Primavera with Leeks
From Statesboro Market2Go
<p>This vegetarian pasta dish, features numerous veggies, and is flavored by locally made Parmesan! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: acouplecooks.com (Entered by Ariana Giddens)
Serves: 4
Vegetarian!
Ingredients
8 ounces
Pasta of choice
2 tablespoons
Olive oil
4 ounces
Baby bella mushrooms (sliced)
1 pound
Asparagus (trimmed and cut into pieces)
1
Leek (thinly sliced into half moons and washed)
1 crown
Broccoli (cut into small pieces)
1 cup
Peas (thawed if frozen)
1
Carrot (julienned)
1 1/2 teaspoon
Salt (divided)
1 1/2 tablespoons
Salted butter
2 small
Cloves garlic (grated)
2 tablespoons
Flour
1 1/2 cups
2% milk
1/2 cup
Parmesan cheese (plus more to garnish)
Step by Step Instructions
- Bring a pot of salted water to a boil and cook the pasta to Al Dente according to the packaging. Drain the pasta and toss it with a bit of olive oil.
- Heat the olive oil in a Dutch oven over high heat, then cook the mushrooms for 4 minutes, then add the asparagus, broccoli, carrots and 1/2 teaspoon of kosher salt and cook them for 4 to 5 minutes. Add the peas and cook for 1 more minute.
- Melt the butter in a saucepan, add the garlic and let cook for 30 seconds. Add the flour and whisk the mixture until it is bubbly and golden. Add the milk in increments until all the milk is added and the mixture is smooth.
- Reduce the heat and whisk for 5 minutes. Add the remaining salt and the Parmesan cheese. Drain the pasta again, then add it to the pan of veggies and stir in the Parmesan sauce. Serve warm and garnished with additional Parmesan if desired.