I have been trying to go meatless three times a week and for our meat-loving selves it has not been that difficult. I love how adding all these veggies really upped the flavor game, not to mention the nutrition factor. Even my daughter Sofia, who is an ardent meat lover said this was her new favorite. I love how easy and quick this was to put together and how happy everyone at the table was! The best part is that you can totally customize this with any veggies you have on hand.
Creamy Rotini Primavera
- 1 box Rotini pasta
- 2 tablespoons Olive oil
- 8-10 cloves Garlic
- 1/4 cup Fresh Basil chopped
- 1 teaspoon Red pepper crushed
- 1/2 cup Parmesan cheese fresh grated
- 1 Zucchini chopped
- 1 Eggplant chopped
- 1 cup Butternut squash cubed
- 1/4 cup Tomatoes sundried
- 1/2 cup Grape Tomatoes
- 1/2 cup Heavy cream
- 1 cup 1% Milk
- 1/4 cup Pasta water reserved
- 1 ball Burrata cheese
- 1 tablespoon Butter
- 1 teaspoon Umami powder
- Balsamic glaze
- Boil pasta till al dente.
- Drain and reserve 1/4 cup of the water
- In a pan toss the eggplant, butternut squash, zucchini, grape tomatoes and half of the garlic cloves crushed in olive oil and a 1/2 teaspoon salt and sauté till done.
- I like to cover these veggies for a few minutes so the steam moistens the eggplant and helps it cook a little faster.
- Don't cover it the entire time though. Set aside.
- In a large skillet add 1 tablespoon of butter and 1 teaspoon of olive oil. when hot add the remaining crushed or sliced garlic and the milk and heavy cream Mix well.
- Now you will add the Parmesan cheese and the cooked Pasta, Stir and add the veggies and make sure everything’s well incorporated.
- If it’s too thick you can thin it out with the pasta water 1 tablespoon at a time.
- Now add the umami powder, sundried tomatoes, and basil.
- Toss it so everything is well incorporated.
- Plate it on your serving dish.
- Top with Burrata.
- Slice the Burrata down the middle so the cream oozes out drizzle with the balsamic glaze. Enjoy 🙂
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