Pasta Primavera

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Serves: 4

Prep Time: 10 minutes

Cook Time: 20 minutes


2 tablespoons olive oil

2 cloves garlic, sliced

1 zucchini, cut into small strips

1 yellow squash, cut into small strips

1 small head broccoli, cut into florets

1 cup sliced mushrooms

1 red pepper, cut into strips

1 cup snap pea pods

2 carrots, peeled and sliced on an angle

1/2 cup milk

1/2 cup grated Romano cheese

1 cup plain yogurt

1 pound linguine or fettuccine, cooked per box instructions

1/2 teaspoon salt

Freshly ground black pepper to serve


01In a large sauté pan over medium-high heat, heat olive oil and garlic until fragrant. Add zucchini, squash, broccoli, mushrooms, red pepper, peas, and carrots and cook until slightly tender; set aside.
02In a small saucepan over medium heat, add milk and stir until hot. Add grated Romano and mix well, turn the heat down to low and allow the mixture to reduce slightly. Remove from heat and whisk in yogurt.
03In a large bowl, toss cooked pasta and cheese mixture. Season with salt and pepper. Top dish with cooked vegetables.

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