Vegetarian Pasta Primavera

Yummy! This recipe was originally from my friend ginny and then I did my own spin on things. I didn't have to change much though because the recipe was fantastic, but I'm a veggie freak so I added more. This is so yummy. Enjoy.


Vegetarian Pasta Primavera

16 oz. package of Barilla Farfalle pasta
1 bag of frozen broccoli pieces
2 TBSP. olive oil
3 cloves of garlic pressed
1 sliced mushrooms fresh, 12 oz.
2 carrots (cut into matchstick strips)
1 red onion (diced)
1 red pepper (diced)
2 green peppers (diced)
1 12oz. can of evaporated skim milk
2 teaspoons of "chicken" bouillon (Vegetarian Chicken Gluten-Free Bouillon)
1 1/4 Teaspoon cornstarch
1/2 teaspoon salt
1 medium sized tomato (diced)
2 TBSP. grated parmesan cheese
2 - 4 TBSP. minced parsley (depends on how much flavoring you want)

1.) prepare pasta as directed on package, set aside & keep warm.
2.) Steam or boil broccoli until tender-crisp, set aside
3.) In 12" skillet heat olive oil, add garlic and sauté for about a minute or two. Add the mushrooms, carrots, peppers and onions and continue to cook until veggies are tender.
4.) In a 2 cup measuring cup, whisk together the evaporated milk, chicken bouillon, corn starch and salt.
5.) Stir the bouillon mixture into the chicken/veggie sauté, keep cooking until it boils. Toss this mixture into the cooked pasta, toss in the cooked broccoli, then add the diced tomatoes, parmesan cheese and parsley. Serve & enjoy!