The "Perfect" Pasta Primavera Recipe

Name: The "Perfect" Pasta Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup broccoli floret, steamed for 5 minutes; 1 cup asparagus, cut in 1 inch pieces,steamed for 5 minutes; 1 cup sugar snap peas or 1 cup snow peas, blanched for one minute; 1 medium zucchini or 1 medium summer squash, unpeeled,sliced in half lengthwise,then cut into 1 inch chunks and blanched for 1 minute; 1 cup corn kernel (canned,or if fresh or frozen,blanched); 1 tablespoon finely minced garlic (about 3 large cloves); 1 tablespoon olive oil; 1 -2 tomatoes, diced; 1/2 cup fresh mushrooms, sliced; 1/2 cup shredded carrot; 1/4 cup finely minced parsley; 1/2 teaspoon fresh ground black pepper; 12 12 ounces whole wheat spaghetti or 12 ounces linguine; SAUCE; 2 teaspoons butter or 2 teaspoons margarine; 1 tablespoon flour; 1 cup skim milk or 1 cup 1% low-fat milk; 1/2 cup chicken broth; 1/2 cup grated parmesan cheese; 1/4 cup finely minced fresh basil or 1 teaspoon dried basil

Servings: persons

1 cup broccoli floret, steamed for 5 minutes
1 cup asparagus, cut in 1 inch pieces,steamed for 5 minutes
1 cup sugar snap peas or 1 cup snow peas, blanched for one minute
1 medium zucchini or 1 medium summer squash, unpeeled,sliced in half lengthwise,then cut into 1 inch chunks and blanched for 1 minute
1 cup corn kernel (canned,or if fresh or frozen,blanched)
1 tablespoon finely minced garlic (about 3 large cloves)
1 tablespoon olive oil
1 -2 tomatoes, diced
1/2 cup fresh mushrooms, sliced
1/2 cup shredded carrot
1/4 cup finely minced parsley
1/2 teaspoon fresh ground black pepper
12 12 ounces whole wheat spaghetti or 12 ounces linguine
SAUCE
2 teaspoons butter or 2 teaspoons margarine
1 tablespoon flour
1 cup skim milk or 1 cup 1% low-fat milk
1/2 cup chicken broth
1/2 cup grated parmesan cheese
1/4 cup finely minced fresh basil or 1 teaspoon dried basil

1
Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchini- or squash,and corn) as indicated, combine them and keep them warm.
2
In a skillet, saute the garlic in the oil for 1 minute,but do not brown.
3
Add the tomatoes,mushrooms,carrot,parsle and pepper,and cook the mixture for about 5 minutes.
4
Add this to the reserved vegetables, tossing ingredients gently to combine them well.
5
To prepare the sauce, in a small heavy saucepan, melt the butter or margarine,and add flour,whisking the roux over med.
6
-lowheat for 1 minute- gradually add the milk and broth,stirring constantly till the sauce thickens slightly.
7
Stir in the Parmesan and basil,and heat the sauce over med.
8
-lowflame,stirring until cheese is melted.
9
Pour the sauce over the veggie mixture and toss gently to coat.
10
Cook the spaghetti or linguine al dente,drain and keep warm.
11
Place the cooked pasta in a large warmed bowl and spread the veggie and sauce mixture over the pasta, toss the the pasta gently,once or twice, and serve with additional Parmesan, if desired.

508

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 20 ingredients. The key ingredients include: 1 cup broccoli floret, steamed for 5 minutes, 1 cup asparagus, cut in 1 inch pieces,steamed for 5 minutes, 1 cup sugar snap peas or 1 cup snow peas, blanched for one minute, 1 medium zucchini or 1 medium summer squash, unpeeled,sliced in half lengthwise,then cut into 1 inch chunks and blanched for 1 minute, and more.

Yes, The "Perfect" 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.

The "Perfect" Pasta Primavera

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