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Tuesday, October 15, 2013

Fasta Pasta Primavera

Mondays are always a busy day for us!  The kids of course have school, then they have swim lessons at our local YMCA right after school.  Then it's a mad dash for home, take a quick bath, do homework, make & eat a meatless dinner, and before you know it, it's 7pm: story and bedtime!  Usually, I don't recommend, or use Campbell's cream of anything, because of the amazing amount of non-whole food ingredients.  However, that being said, I'm a realist, who is also a busy mom! So, I do keep a can of cream of mushroom in my pantry for emergency occasions.  Here's a quick Meatless Monday dish, I prepared last week, with Campbell's Cream of Mushroom Soup, it's called Fasta Pasta Primavera!  Why fast-a? Because it only took 17 minutes from start to finish, and the kids liked running around saying Fasta Pasta!

Fasta Pasta Primavera
Serves 4, total time 17min

1 10oz can Campbell's Cream of Mushroom Soup (I used Healthy choice one)
1/2 c of skim milk
2 tbs grated Parmesan cheese, plus additional for topping
1/4 tsp garlic powder
1 16oz bag Frozen California blend vegetables (broccoli, cauliflower, carrots)
1 c frozen broccoli (optional, we love broccoli, so I added extra)
1/2 of a 1 lb box of cooked pasta (I used bow tie)
     - water & salt to cook pasta
Salt & pepper to taste
Fresh chopped parsley to top

Boil salted water for pasta, and cook according to package.
In a 3qt sauce pan, heat soup, milk, cheese, garlic powder, and frozen veggies over medium-high heat. Bring to a boil, then reduce heat to low, cover, and cook for about 10 min until veggies are tender.
Drain pasta, then dump into veggie/soup mixture, toss.  Add salt & pepper if needed.
Plate, and sprinkle with grated Parmesan cheese and fresh parsley.  Enjoy!

P.S.  You can easily turn this into a Meat-filled dish, by adding cooked chicken or shrimp to it (that's was the husband's recommendation)

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