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Creamy Pasta And Beans Primavera

Canadian.Recipes's picture
Ingredients
  Fusilli 1⁄2 Pound
  Olive oil 1⁄4 Cup (4 tbs)
  Thinly sliced carrots 3 Cup (48 tbs)
  Snow peas 12 , cut into 1 inch pieces
  Green onions 6
  Garlic 1 Clove (5 gm), minced
  All purpose flour 2 Tablespoon
  Light cream/Milk 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Shredded cheddar cheese 1 1⁄2 Cup (24 tbs)
  Shredded mozzarella cheese 1⁄2 Cup (8 tbs)
  Canned romano beans/Canned red kidney beans 19 Ounce (1 Can)
  Chopped dill 1 Tablespoon
  Freshly grated parmesan cheese 2 Tablespoon
  Breadcrumbs 2 Teaspoon
Directions

MAKING
1) Into a saucepan, boil some salted water
2) Tip in the pasta and cook for about 12minutes till tender
3) Drain and run the pasta under cold water and drain again
4) Into another saucepan of boiling salted water, add the carrots and peas
5) Cook for 2 minutes, drain and run under cold water
6) Add to the pasta
7) Slice the green onion finely
8) Into the same saucepan, pour 1 tablespoon of oil
9) Over a medium flame sauté the onions and garlic till tender
10) Add to it the pasta, remaining oil and flour and stir till smooth
11) Add the cream and simmer the mixture gently till thickened and smooth
12) Add the salt, nutmeg and pepper
13) Mix in the beans and chopped dill
14) Into a 12 cup baking dish spoon the mixture
15) Combine the parmesan cheese and breadcrumbs and lightly scatter over each pasta cup
16) Bake into a preheated oven of 350°F for 30 minutes till the top is bubbly and top is tinged brown
SERVING
17) Serve warm with some crusty bread

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Everyday, Healthy
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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