Mrs. Rosa’s Favourite Cheese Linguine
There is no chopping required for this fast and easy vegetarian pasta. A simple, yet tasty, homemade dinner ready in less than 20 minutes - wow!
- Prep: 5 min
- Cooking: 12 min - 15 min
Ingredients
- 12 oz (375 g) linguine or penne
- 1 lb (450 g) frozen mixed vegetables
- 2 tbsp (30 mL) all-purpose flour
- 1 1/2 tsp (7 mL) dried basil
- 1 1/2 cups (375 mL) vegetable broth
- 1 cup (250 mL) 10 % cream
- 2/3 cup (160 mL) freshly grated Canadian Parmesan cheese
- Salt and pepper to taste
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Preparation
In large pot of boiling salted water, cook pasta for about 7 min or until almost tender. Add vegetables to the pasta; cook for 5 min or until pasta is tender and vegetables are hot. Drain in a colander and return to pot.
Meanwhile, in a medium saucepan, whisk flour with basil; gradually whisk in broth and cream. Bring to a boil over medium-high heat, whisking constantly. Reduce heat and boil gently, whisking, for about 2 min or until slightly thickened. Remove from heat and stir in all but 2 tbsp (30 mL) of the Parmesan.
Pour sauce over pasta and vegetables and toss gently to coat. Season to taste with salt and pepper and serve sprinkled with remaining Parmesan cheese.
Tips
Put the pot of water on to boil as soon as you get home then assemble the ingredients. By the time you’re ready to cook, the water will be boiling.
Add 2 cups (500 mL) thawed frozen cooked shrimp or shredded cooked chicken to the sauce with the Parmesan.
Learn more about
Nutritional information
Per serving| Energy: | 405 Calories |
| Protein: | 18 g |
| Carbohydrate: | 63 g |
| Fat: | 10 g |
| Fibre: | 5.5 g |
| Sodium: | 274 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 19 % / 207 mg |
| Folate: | 82 % |
| Thiamin: | 54 % |
| Niacin: | 29 % |
| Riboflavin: | 29 % |
