Creamy Tomato Pasta Primavera

by Todd Leonard CEC

Directions

  1. Cook egg noodles in salted water until al dente. Cool and set aside, slightly oiling the noodles to prevent sticking together.
  2. Add all the vegetables to a bowl and cover with water to reconstitute. Allow to sit for 10 minutes and then drain any excess water.
  3. In a large preheated sauté pan, caramelize the garlic and butter. Add the drained vegetables and sauté until the vegetables are slightly browned.
  4. De-glaze the pan with the white wine.
  5. Add the chicken bouillon, tomato powder, and water. Allow mixture to simmer for a few minutes and reduce by two-thirds.
  6. Add the cream and stir well; bring to a simmer and reduce until thickened.
  7. Add the noodles and toss with the sauce.
  8. Fold in the herbs, seasonings, and cheese. Add salt and pepper to taste.
Total Time:
Prep Time:
Cook Time:
30 min
10 min
20 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.