Pasta Primavera Alfredo

So I needed to use up the last of the vegies from my co-op basket, so I decided to make Pasta Primavera Alfredo.



Here is what you need:

3 cups carrots sliced really thinly
3 cups small broccoli florets (I also cut the small stems really thinly and added them)
1 lb. bag of spaghetti noodles (I did not have any without walking to the cellar, so being lazy, I used rotini)
1 cup milk (I also am down to just enough milk for  breakfast tomorrow, so I used Half and Half)
4 oz (1/2 brick) cream cheese
1/3 cup grated Parmesan cheese
1/4 cup butter
Salt and pepper

Cook the noodles according to package directions. Add the chopped vegetables to the boiling pasta for the last 5 minutes.  (If your carrots are not really thin, you will need to add them a few minutes earlier than that.  Or just boil the vegies by themselves and add after the pasta is done, but why dirty up a second pan?)

While that is cooking, dirty up a small pan by cooking and stirring the cream cheese, milk, butter, and Parmesan cheese over medium low heat until it is all hot, melted and smooth.  Add salt and pepper to taste.  Drain noodles and vegies.  Stir everything together and serve.  yum.

Next time, I think I would use the whole brick of cream cheese to give it a bit more flavor (and oops--- calories)   Just a thought....