Creamy Spring Pasta Primavera
Cook time – 11 minutes
Total – 26 minutes
8oz Farmhouse Organic Cream Cheese
1 yellow squash
1 1/2 cups multi color cherry tomatoes
1 cup peas
1 cup torn fresh basil
2 tablespoons crushed garlic
1 tablespoon crushed red chili flakes
3 tablespoons olive oil
1 tablespoon sea salt
Boil spaghetti for 9 – 11 minutes.
While pasta is cooking, slice zucchini and squash in half circles about 1/2 inch thick.
Slice cherry tomatoes in half.
Mix crushed garlic, red chili flakes, and 2 tablespoons olive oil.
Add cream cheese to the pot that pasta was cooked in and melt on low heat. Add the spaghetti to the melted cream cheese along with the tomatoes, zucchini, and squash. Toss with a pair of tongs then drizzle 1 tablespoon of olive oil and toss again.
Turn heat off and plate the spaghetti.
Tear basil over the dish.
Spoon the garlic, chili, and olive oil mixture over the top and sprinkle with salt to flavor.