Girl Planting seeds

Penne Primavera with Cream Sauce

girl_eating_pastaRecipe by Deirdre Imus, The Imus Ranch: Cooking for Kids and Cowboys
The tender-crisp crunch of fresh vegetables adds not only healthy nutrition but also texture to this creamy pasta dish.  Serve it with a crisp side salad.

Preparation Time:  20 Minutes 

I recommend using all organic non GMO ingredients.


      1      Pound penne pasta                            

      2      Medium zucchini                                

2      Yellow summer squash

¼     Cup olive oil

1      Red onion minced

3      Tablespoons unbleached white flour

2      Cups soy milk or organic milk

5      Tablespoons chopped fresh basil

2      Tablespoons chopped flat leaf parsley

1      Teaspoon ground nutmeg

½     Teaspoon salt

½     Teaspoon freshly ground black pepper

¼     Cup grated soy parmesan cheese or parmesan cheese

Cooking Time:  18 Minutes


Cook the pasta according to package directions.  While the pasta is cooking, cut the zucchini and yellow squash in half lengthwise and slice into ¼ inch thick half-rounds.

Heat 2 tablespoons of the oil in a large saucepan over medium-high heat.  When the oil is shimmering, add the zucchini, squash, and onion, and saute until tender, about 8 minutes.  Remove from the pan and set aside.

Heat the remaining 2 tablespoons of the oil in the same pan. Sprinkle with the flour and cook whisking constantly until light golden, 3 to 4 minutes.  Stir in the soy milk and continue cooking, whisking constantly, until smooth, thickened, and creamy, about 5 minutes.  Stir in the reserved vegetable mixture, the basil, parsley, nutmeg, salt, and pepper, and toss with the cooked pasta.  Top with the cheese and serve immediately.

Makes 6 to 8 servings

Reprinted with permission from the National Bestseller, The Imus Ranch:  Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.

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