Pasta Primavera

I got this recipe years ago in our local paper, Newsday.  It has even been requested as a birthday dinner, it is that good!

Pasta Primavera

16 oz. penne or bow tie pasta

1/2 lb. bite size broccoli florets (about 4 cups)

1 medium zucchini (about 3/4 lb) cut lengthwise into quarters then sliced in 1/2” pieces

1/2 lb. Canadian bacon, cut in 1/4” dice

1 cup light sour cream

4 Tbsp milk

1 cup grated Parmesan cheese

2 cups cherry or grape tomatoes, halved

1 (7 oz) jar roasted peppers, cut in 1/2” strips

2 carrots, grated

Cook the pasta in plenty of lightly salted boiling water for 5 minutes.  Add the broccoli and cook another 1-2 minutes.  Add the zucchini and cook another 1-2 minutes.  Drain.

Meanwhile, salute the bacon over medium-high heat in a non-stick skillet for 3 minutes or until lightly browned.  Remove the skillet from the heat and stir in the sour cream, milk and Parmesan cheese.  Toss the sauce with the pasta, tomatoes, roasted peppers and carrots and serve immediately.