31 Mar
Spaghetti Primavera
March 31, 2026
Vibrant Veggies Meet Silky Cream Sauce Elevate your weeknight dinner with a burst of color and a velvety finish. This recipe takes al dente spaghetti and tosses it in a smooth, milk-based herb sauce that perfectly coats every strand. With the crunch of fresh peppers, the earthiness of sliced mushrooms, and the classic sweetness of tender peas, this dish is a celebration of textures. Quick to prepare but sophisticated in flavor, it’s the ultimate solution for a wholesome, high-energy meal that doesn't skimp on the details.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Ingredients
8 oz. Spaghetti
8 oz. Mushrooms
1/2 cup Onion, Chopped
2 tbsp Olive Oil
1 Red Bell Pepper, Cut into Strips
2 cup Milk
2 tbsp Flour
2 tsp Chicken Flavored Instant Bouillon
1 tsp Italian Seasoning
3/4 lb Cooked Ham, Cubed
10 oz. Frozen Green Peas, Thawed
Directions
1Prepare pasta according to package directions; drain.
2Meanwhile, in a large skillet, over medium-high heat, sauté mushrooms and onion in oil until tender.
3Reduce heat to medium; add red bell pepper. Cook until tender, about 2 minutes.
4In a bowl, mix milk, flour, bouillon and Italian seasoning until smooth. Add mixture to skillet, cook and stir until slightly thickened.
5Add ham, peas and cooked pasta; heat through. Serve immediately with Parmesan cheese.
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