Pasta Primavera Recipe

Name: Pasta Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 cloves minced garlic; 1 red bell pepper, cleaned, seeded and cut into strips (6 ounces); 1/2 pound thin asparagus, trimmed and cut into 2-inch pieces; 1 cup sliced button mushrooms (4 ounces); 1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces); 1 cup low-sodium chicken stock; 1/2 cup 1 percent milk; 1 tablespoon all-purpose flour, dissolved in 3 tablespoons water; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons); 3/4 pound whole-wheat linguine; 1/2 cup (1 1/2 ounces) grated Parmesan; 2 tablespoons chopped parsley leaves; 1/4 cup shredded basil leaves

Servings: persons

1 tablespoon olive oil
3 cloves minced garlic
1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
1 cup sliced button mushrooms (4 ounces)
1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces)
1 cup low-sodium chicken stock
1/2 cup 1 percent milk
1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
3/4 pound whole-wheat linguine
1/2 cup (1 1/2 ounces) grated Parmesan
2 tablespoons chopped parsley leaves
1/4 cup shredded basil leaves

1
Heat the oil in a large saute pan over medium-high heat.
2
Cook garlic until soft, about 1 minute.
3
Add peppers and cook until they begin to soften, about 3 minutes.
4
Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes.
5
Stir in flour and cook for 1 minute more.
6
Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes.
7
Stir in carrot strips.
8
Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water.
9
Toss pasta with vegetables and sauce.
10
Add pasta water, if necessary, to loosen mixture.
11
Serve garnished with Parmesan, parsley and basil.
12
Per Serving
13
Serving Size, 2 cups pasta plus 2 tablespoons cheese, plus parsley and basil
14
Calories 480; Total Fat 11 g; (Sat Fat 3 g, Mono Fat 3 g, Poly Fat 0.5 g) ; Protein 22 g; Carb 76 g; Fiber 10 g; Cholesterol 10 mg; Sodium 610 mg
15
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Potassium
16
Good source of: Riboflavin, Niacin, Vitamin B6, Iron, Manganese, Phosphorus, Selenium

281

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 tablespoon olive oil, 3 cloves minced garlic, 1 red bell pepper, cleaned, seeded and cut into strips (6 ounces), 1/2 pound thin asparagus, trimmed and cut into 2-inch pieces, 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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