Pasta Primavera

Serves: 4

3 cups Rotini

10 cups boiling water

1 1/4 teaspoons salt

1 1/2 cups homogenized milk

2 tablespoons all-purpose flour

2 teaspoons cooking oil

2 garlic cloves, minced

2 cups frozen California vegetable mix, thawed and larger pieces halved

1/4 cup sliced green onion

1/2 teaspoon pepper

2 tablespoons grated Parmesan cheese

6 ounces cherry tomatoes, halved

1 tablespoon chopped fresh basil

1 tablespoon grated Parmesan cheese

Cook pasta in boiling water and salt in large uncovered pot for 10 to 12 minutes, stirring occasionally, until tender but firm. Drain. Return to same pot. Cover to keep warm. Meanwhile, stir milk into flour in small bowl until smooth. Set aside. Heat cooking oil in large frying pan on medium. Add garlic. Heat and stir for about 1 minute until fragrant. Add next 3 ingredients. Stir. Cover. Cook for 2 to 3 minutes, stirring once, until vegetables are heated through. Stir flour mixture. Add to vegetables. Heat and stir for about 2 minutes until sauce is boiling and thickened. Reduce heat to medium-low. Cover. Simmer for 5 minutes, stirring occasionally. Add first amount of Parmesan cheese. Stir. Remove from heat. Add to pasta. Add tomato and basil. Toss gently. Remove to large serving dish. Sprinkle with second amount of Parmesan cheese.

recipe & photo from the nest, reprinted from 30-Minute Weekday Meals © Company's Coming Publishing Limited. www.companyscoming.com