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Vegetable Pasta Primavera

Fitness Magazine
  • 30 minutes
  • Serves 4

INGREDIENTS

1/2 lb

Asparagus

2 tbsp

Basil, small leaves

1/2 lb

Carrots

2 tsp

Garlic

1/2 cup

Onion

2

Yellow squashes, small

3

Zucchini, small

1/2 cup

Chicken broth, low-sodium

3 tbsp

All-purpose flour

1/4 tsp

Black pepper

1/4 tsp

Salt

2 tbsp

Olive oil

1 1/2 cups

Cold 2% milk

1 1/2 ounces finely grated Parmigiana-Reggiano