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summer time vegetable pasta

cathylynne29 avatar
Recipe by
cathy tate
@cathylynne29
high point, NC

In the summer I love having a light meal. This pasta dish combines various vegetables with a light, delicate cream sauce that brings alive the delicious flavors of all the summer vegetables. Family and friends have all tasted, loved and approved this dish.

yield 10 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For summer time vegetable pasta

  • 12 oz
    tricolored fusilli
  • 1 pkg
    frozen butter peas
  • 6 stalk
    asparagus-cut tops only
  • handful of green beans-snapped in half
  • handful of okra-tops and ends cut off
  • handful of baby carrots-cut in half
  • half med onion
  • 1 clove
    large garlic clove-whole
  • 1 tsp
    thyme
  • 4 oz
    diced prosciutto
  • 1 c
    mushrooms
  • 1 c
    milk
  • 1 Tbsp
    cornstarch
  • 1/4 tsp
    salt
  • 1/8 tsp
    nutmeg
  • 1/8 tsp
    pepper
  • 1/4 c
    parmesan cheese, shredded

How To Make summer time vegetable pasta

  • 1
    Add beans, vegetables, half onion, whole garlic and thyme to medium stockpot. Cover with water and bring to boil. Reduce heat to low boil/simmer 20-25 minutes until vegetables are tender. Drain; set aside.
  • 2
    In large stockpot, heat water for pasta. When rolling boil, add pasta; cook 8 minutes. Add mushrooms to stockpot and continue cooking for another 4 minutes. Add prosciutto and vegetables; heat through. Drain.
  • 3
    While pasta is cooking, make sauce. Combine milk, cornstarch, salt, nutmeg and pepper in saucepan. Cook until bubbly; stir 2 minutes more then add parmesan cheese stirring continually until thickened.
  • 4
    Put pasta and vegetables into a large bowl. Pour sauce over pasta; toss to coat.
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Categories & Tags for Summer Time Vegetable Pasta:

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