Ingredients
Units
Scale
- 12 ounces pasta (a little less than a pound), I used Campanelle
- 1 lb asparagus spears
- 8 ounces green beans
- 1 cup peas, thawed
- 8 ounces mushrooms
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup vegetable or chicken broth
- 1 cup non-fat or skim milk
- 2 tablespoons heavy whipping cream
- 1/3 cup parmesan
- Baby spring green lettuce mix
- Baby arugula
Instructions
- Bring a large pot of salted water to a boil. Add green beans and cook 2-3 minutes, until cooked "al dente" (they should be bright green and still have a crisp bite when bitten). Drain green beans and immediately place into a large bowl of ice water or rinse thoroughly with cold water to stop the cooking. Drain again and pat dry. Optional: Slice asparagus into 1-inch long pieces.
- Heat the olive oil in a large skillet. Add the mushrooms and cook for 7- minutes, until softened. Add asparagus spears, green beans, peas, and a pinch of salt. Stir until warmed and remove from heat. Place in a large bowl and set aside.
- While mushrooms are cooking, cook pasta to al dente according to box instructions. Drain and add to the bowl of veggies.
- Wipe the pan used for the mushrooms dry and melt butter over medium heat. Add flour and whisk together until combined. Cook 1 minute, whisking frequently.
- While whisking, slowly pour in broth, milk, and heavy cream. Bring to a simmer, reduce heat and whisk in parmesan cheese. Add salt to taste.
- Pour sauce into the bowl of pasta and veggies, toss to coat. Plate on top of desired amount of greens. Garnish with any extra parmesan cheese.
- Prep Time: 5
- Cook Time: 25