Get Fresh! 10 Veggie-Packed Pastas to Curb Your Cravings

Photo by: Angie McGowan
Pasta Primavera
Ingredients:
1 - 12 oz package penne; the florets from one head of broccoli ; 1 green bell pepper, sliced ; 1 red bell pepper, sliced ; 1 yellow bell pepper, ... more 
Photo by: Angie McGowan
Pasta Primavera
Ingredients:
1 - 12 oz package penne; the florets from one head of broccoli ; 1 green bell pepper, sliced ; 1 red bell pepper, sliced ; 1 yellow bell pepper, sliced; 2 cups or 1 small package cremini or button mushrooms, sliced
about 12 spring onions, sliced; 1 1/2 cups grape tomatoes; 4 tablespoons olive oil, 2 tablespoons flour ; 2 cups milk; 1 1/2 cups grated Parmesan cheese; 1 teaspoon dried Italian herbs salt and pepper to taste
Method:
1. Prepare pasta according to package directions. Preheat a large skillet. Drizzle with 2 tablespoons olive oil and add all vegetables, except spring onions and tomatoes. Saute until tender crisp. Add spring onions and tomatoes. Cook for 1 - 2 minutes more.
2. In a separate large skillet, add 2 tablespoons olive oil. Whisk in flour. Add salt and pepper. Add dried herbs. Whisk while cooking for 2 - 3 minutes. Whisk in milk and continue to whisk while bringing to a boil. Reduce to a simmer and whisk in Parmesan cheese. Remove from heat.
3. In a large bowl, add cooked pasta, sauteed vegetables and cheese sauce. Toss well to combine and serve. less 
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Fri, Mar 29, 2013 3:44 PM EDT
Do we dare admit we've been a leetle over-excited about hot cocoa and warm brownies this winter? The comfort food season kicks in good and strong, and come daylight savings time, you realize…it's almost over. The snow. The sweatpants. The secret snacks that hide so well under your winter sweater. With Spring just around the corner, isn't it time to beef up your veggie intake, cut the crap, and start celebrating all the fresh flavors of this new season? We agree! Which is why we've pulled together 10 gorgeous pasta recipes that celebrate Spring Greens. You know, the sort that look as good on your hips as they taste on your tongue. Hooray for healthy! Let's eat! - By Brooke McLay



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