Spring has been a little hit and miss so far this year. Whether or not it’s Spring outside in your neck of the woods, you can enjoy a little Spring flavor. Just whip up this delicious Pasta Primavera made from 100% food storage ingredients. [caption id="attachment_5155" align="aligncenter" width="300"] Food Storage Pasta Primavera[/caption]
Food Storage Pasta Primavera*all ingredients measured dry
1 Cup hot water 1 T Provident Pantry™ Vegetarian Chicken Flavored Broth 2 T Provident Pantry™ Creamy Soup Base 1/3 cup Provident Pantry™ Carrot Dices 2 Tbsp. (heaping) Provident Pantry™ Onion Flakes ½ tsp. Provident Pantry™ Minced Garlic 1 cup water 3 cups Provident Pantry™ Egg Noodle Pasta 1/3 cup Provident Pantry™ Freeze Dried Green Peas 1/3 cup Provident Pantry™ Freeze Dried Broccoli 1/3 cup Provident Pantry™ Freeze Dried Zucchini 1/3 cup Provident Pantry™ Freeze Dried Mushroom Slices 1/3 cup Provident Pantry™ Freeze Dried Asparagus (not currently available) 1/3 cup Provident Pantry™ Whole Wheat Flour 2T Clarified Butter (also known as ghee) 1 tsp. Provident Pantry™ Italian SeasoningDirections: Whisk one tablespoon broth and two tablespoons soup base into one cup hot water. Set aside. Heat a non-stick skillet over medium-high heat. Add one cup water, the carrot dices, onion flakes, and minced garlic. Simmer, adding more water as needed, until the carrots are almost tender. Reduce heat to medium. Add clarified butter, and sautee the veggies until the carrots are fully tender. Set aside. Meanwhile, start some water in a medium pot to boil for the pasta. Measure out all of the veggies you’ll add to your pasta (add the ones we’ve suggested, or come up with your own combo!) and set them aside in a single large bowl. Once the pasta water is boiling, add the pasta. While the pasta cooks, completely cover the veggies with warm water and let them rehydrate for 5-8 minutes (that’s about how long it will take the pasta to cook). Once the pasta is al dente, drain and set aside. Also drain the veggies, and sautee them with clarified butter until they are hot and some have browned. Put the veggies back in the large bowl, and add the carrot mixture and pasta to the bowl. Add 1/3 cup flour, 1 tsp. Italian seasoning, and 2 T clarified butter to the skillet to make a thick roux (we used whole wheat flour, but just use what you have on hand). Add the chicken broth mixture to the roux until it's the consistency you would like for your sauce. Add the sauce to the bowl of pasta and veggies. Mix well to coat everything. Enjoy!