More Great Recipes: Main Dish | Pasta

Creamy Primavera Verde


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Member since 2009

Serves 18 | Prep Time 5 | Cook Time 15

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
6 garlic cloves, minced
1/4 cup all-purpose flour
2 cups canned vegetable or chicken broth
3 cans (4 ounces each) diced green chiles, drained
2 cans (15 ounces each) green enchilada sauce
1 can (8.25 ounces) sliced carrots, drained
1 can (8.75 ounces) whole-kernel corn, drained
1 can (8 ounces) cut green beans, drained
1 can (6.5 ounces) sliced mushrooms, drained
1 cup canned pinto or navy beans, drained and rinsed
1 cup Mexican crema (or heavy cream)
Salt and ground black pepper, to taste
2 pounds dried pasta, any shape, cooked according to package directions, hot
2 cups sharp grating cheese (optional)
1 cup thinly sliced green onions (optional)


Preparation:


Heat olive oil in a large, heavy pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and sauté 30 seconds. Add flour and stir until it is all absorbed. Stir in the broth and simmer to make a smooth thick sauce. Stir in chiles and enchilada sauce until combined. Simmer for 15 minutes until lightly thickened. Add carrots, corn, green beans, mushrooms and pinto beans. Heat to a simmer. Stir in crema, salt and pepper; keep warm. Serve with hot pasta, and cheese and green onions, for garnish, if desired.


Nutritional Information Per Serving: Calories 180; Total fat 7g; Saturated fat 3g; Cholesterol 13mg; Sodium 592mg; Carbohydrate 24g; Fiber 3g; Protein 5g; Vitamin A 33%DV*; Vitamin C 10%DV; Folate 4%DV; Calcium 4%DV; Iron 6%DV; Potassium 4%DV *Daily Value


Pairs Well With


Notes

Verde, Spanish for “green,” is the color of this spicy, creamy pasta sauce. Made with convenient canned vegetables and ready in only 20 minutes, this meal can feed a whole party, and no one would ever guess how quick and simple it was to make!

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