Pasta Primavera

  • 200 gms spaghetti noodles (cook according to package instruction)
  • olive oil
  • 3 clove garlic, minced
  • 1 onion, minced
  • broccoli (blanched) or asparagus, cut into 1 inch strips
  • 1 carrot, julienned
  • 1 red bell pepper, strips
  • 1 zucchini, cubed
  • 1/2 cup tomatoes, deseeded and chopped
  • 1/2 knorr chicken cube or chicken stock
  • 1 cup fresh milk
  • salt
  • pepper
  • 1/4 cup basil, chopped
  • 1/4 cup cheddar cheese, grated
  • parmesan cheese, grated

  1. Heat the oil in a large saute pan, cook garlic and onion until soft.  Add red bell pepper, carrots and cook until they begin to soften.  Add asparagus, zucchini and tomatoes and cook until softened.
  2. Add chicken cube, milk, cheddar cheese, salt and pepper and bring to a boil;reduce to a simmer and cook until liquid has thickened slightly.
  3. Toss pasta with the sauce.  Turn off the heat and add basil.  Serve hot.  Sprinkle with parmesan cheese.