Pasta Primavera

1 cup broccoli, cut in bite-size pieces (or whatever veggies you'd like!)
1/2 cup asparagus (1-inch pieces) (I left this out)
6-oz uncooked Linguine (I used spaghetti) 
1-2 Tbsp olive oil
1 cup onion, chopped
2 tsp garlic, minced
1/2 cup frozen green peas
1/2 -1 cup grape or cherry tomatoes, halved (I used roma tomatoes, diced)
1/3 cup milk
1 cup heavy cream (I replaced this with milk again)
2 tsp cornstarch
1/2 tsp salt
1/4 tsp black pepper
1/4 cup fresh basil, chopped (I did dried basil)
1/4-1/2 cup grated Parmesan cheese

Cook pasta to your liking. Drain. In a large skillet, heat olive oil. Add onion & peas and saute for a couple of minutes. Add garlic and tomatoes, and broccoli (or whatever veggies you want) saute for another couple of minutes. In a bowl, whisk milk, cream and cornstarch then add to skillet. On medium heat, cook sauce until it starts to thicken (3-5 minutes) - stirring constantly. Add salt and pepper to taste. Pour sauce over pasta/veggie mixture and toss to coat. Top with basil and Parmesan cheese and serve. Makes 4-5 servings.

Price Guesstimate: $5-ish


Steph's Comments: I got this recipe here. I changed several things (as shown by all the parentheses!), and I also added some red pepper flakes... I felt like it needed a LOT more flavor than she called for - I added a ton more salt. But once I got the flavor how I wanted it, I LOVED it, and it's even better the next day when the flavors have more time to mix together. You can easily make it kid-friendly by leaving out the onions and adding just veggies they like... it's a win-win!