Pasta Primavera Recipe

Name: Pasta Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 green squash, sliced thin; 1 yellow squash, sliced thin; 1 c. sliced carrots; 2 c. broccoli florets; 1 c. fresh string beans; 1 c. sliced mushrooms; 1 c. frozen peas; 1 c. snow peas; 1 c. chopped red pepper; 1 c. chopped green pepper; 2 plum tomatoes, quartered; 36 oz. can College Inn chicken broth; 1/2 c. Holland House white wine; juice of 1 lemon; 3 tsp. cornstarch; 1 lb. capellini thin spaghetti

Servings: persons

1 green squash, sliced thin
1 yellow squash, sliced thin
1 c. sliced carrots
2 c. broccoli florets
1 c. fresh string beans
1 c. sliced mushrooms
1 c. frozen peas
1 c. snow peas
1 c. chopped red pepper
1 c. chopped green pepper
2 plum tomatoes, quartered
36 oz. can College Inn chicken broth
1/2 c. Holland House white wine
juice of 1 lemon
3 tsp. cornstarch
1 lb. capellini thin spaghetti

1
Cook all vegetables separately, except peas and tomatoes.
2
Do not overcook!
3
In a 4-quart pot, melt 1 stick butter.
4
Add chicken broth, wine and lemon.
5
Bring to a boil.
6
Dissolve cornstarch in a small amount of water and add to chicken broth.
7
Broth will thicken.
8
Cook spaghetti as directed on box.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 green squash, sliced thin, 1 yellow squash, sliced thin, 1 c. sliced carrots, 2 c. broccoli florets, and more.

Yes, Pasta Primavera falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Primavera

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