Veggie Lover's Pasta Primavera
Crunchy Olive Bread
Ingredients
- 1 (16-oz) pkg elbow pasta
- 1 lb broccoli crown, cut into florets
- 2 Tbsp olive oil
- 2 Tbsp butter
- 2 yellow squash, halved and sliced
- 2 zucchini, halved and sliced
- 3 cloves garlic, minced
- 1 pint grape tomatoes
- 1 cup chicken broth
- ½ cup half-and-half
- 1 cup shredded Italian blend cheese
- ½ cup thinly sliced fresh basil
Instructions
- Cook pasta according to package directions, adding broccoli during last 1 minute of cooking; drain.
- Heat oil and butter in a large skillet over medium-high heat. Add squash, zucchini and garlic; cook 4 minutes or until just tender.
- Stir in tomatoes, and cook 3 minutes or until softened.
- Add broth and half-and-half; bring to a boil, reduce heat, and simmer 2 minutes.
- Add pasta mixture, cheese, and basil, stirring to combine. Season with salt and pepper to taste.
Side Dish Ingredients
- 1 (6.5-oz) pkg pizza crust mix
- 3 Tbsp olive oil
- 1 (2.25-oz) can sliced black olives, drained
Side Dish Instructions
- Preheat oven to 425°F.
- Prepare dough according to package directions.
- Press out dough on a baking sheet coated with cooking spray; use the end of a wooden spoon to make indentations in dough.
- Brush dough with olive oil; sprinkle with olives, and salt and pepper to taste .
- Bake 15 to 20 minutes or until dough is browned and crisp; cut into squares to serve.
Budget Friendly Meal Plan
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