Creamy Garden Veggie Pasta
Indulge in a delectable medley of fresh vegetables, savory bacon, and creamy pasta sauce in this satisfying vegetable pasta recipe. The buttery sauce, mixed with vibrant colors and flavors, creates a harmonious dish that will leave your taste buds satisfied. Serve it as a main course or a delightful side dish.
ingredients
- 8 oz pasta of your choice
- 1 cup edamame, shelled
- 1 zucchini squash, sliced
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 yellow squash, sliced
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter
- 1 cup milk
- 1 cup marinara sauce
- 1 tomato, diced
- 2 green onions, sliced
- Salt and pepper, to taste
steps
- 1.
Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2.
In a large skillet, melt the butter over medium heat. Add the zucchini, yellow squash, asparagus, and edamame. Sauté for 5-6 minutes, until the vegetables are tender-crisp.
- 3.
Stir in the cooked bacon, tomato, and green onions. Cook for an additional 2 minutes.
- 4.
Add the milk and marinara sauce to the skillet, stirring well to combine. Simmer for 2-3 minutes until heated through.
- 5.
Season with salt and pepper to taste. If the sauce is too thick, add a splash of milk.
- 6.
Add the cooked pasta to the skillet and toss until well coated with the creamy sauce.
- 7.
Serve the creamy garden veggie pasta hot and garnish with extra sliced green onion, if desired.