15 minutes and dinner is on the table. Can you believe that? Homemade, veggie-packed deliciousness ready in less time than it takes to get fast food.
Pasta primavera is one of those classic dishes that always makes me think of spring. The light, silky sauce and vibrant vegetables blend beautifully on both the plate and my tongue.
The secret to my version is it’s time saving use of frozen veggies. And the fact that I added bacon. (Mmmmhhm….Bacon…)
A quick look at the recipe and you will see that this is insanely simple to make. Boil pasta, sauté some veggies, add some milk, and toss it all together.
I love the creamy sauce in this dish. It is very mild and light with just a hint of sweetness that comes from the onions and sugary Moscato wine I used. It balances the earthy vegetables perfectly.
Feel free to make your own variations and adjustments to this dish. Mushrooms or asparagus would wonderful additions. You can also use any type of pasta you want with this dish. I choose Penne because a) I had it on hand and b) because it is relatively the same size as all of the vegetables in the dish.
I also used a fresh onion and garlic since that was what I had, but if you are inclined (or really rushed on time), use pre-diced, frozen onions and pre-minced garlic. In fact – if you make that swap you will probably cut around 3-5 minutes off the total time.
- ½ lb Penne Pasta
- 3 slices of bacon, chopped
- 1 onion, diced
- 2-3 cloves of garlic, diced
- ½ lb frozen mixed vegetables
- 1 tablespoon flour
- ¼ cup white wine
- ½ cup milk
- 2 tablespoons butter
- Salt and Pepper, to taste
- 2 tablespoons parsley
- Prepare pasta by bringing a large pot, filled with water, to a boil. Add a big pinch of salt to the boiling water then toss in your pasta. Cook until the noodles are al-dente (consult the directions on the box). Drain pasta, reserving about ½ cup of pasta water.
- Meanwhile, in a large skillet, cook bacon over medium-high heat until crisp, about 3 minutes. Remove from pan with a slotted spoon (reserving the bacon grease) and set the bacon aside.
- Using the same pan with the bacon grease, add in the onion and sauté until tender, about 3 minutes. Add in the garlic and the frozen vegetables and sauté until everything is tender and warmed though, about 5 minutes.
- Sprinkle flour over the vegetables and stir around until it dissolves. Stir in wine, milk, and butter and bring to a simmer. Season with salt and pepper to taste.
- Add the pasta to the sauce, sprinkle in the parsley and bacon, and toss everything together. If too dry, add in some of the reserved pasta water. Garnish with extra bacon, parsley, and freshly ground black pepper.