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Pasta Primavera

Pasta Primavera

Pasta Primavera

In Italian, primavera means "spring style." By including so many fresh vegetables, this famous entree has been referred to as a "garden on a plate."


Makes 4 (2-cup) servings


8 ounces uncooked linguine or medium pasta shells
1 tablespoon reduced-fat margarine
2 green onions, diagonally sliced
1 clove garlic, minced
1 cup fresh mushroom slices
1 cup broccoli florets
2-1/2 cups fresh snow peas
4 to 8 asparagus spears, cut into 2-inch pieces
1 medium red bell pepper, cut into thin strips
1/2 cup evaporated skimmed milk
1/2 teaspoon dried tarragon leaves
1/2 teaspoon black pepper
1/3 cup grated Parmesan cheese


  1. Cook pasta according to package directions, omitting salt. Drain and set aside.
  2. Melt margarine in large nonstick skillet. Add green onions and garlic; cook over medium heat until softened. Add mushrooms and broccoli. Cover; cook 3 minutes or until mushrooms are tender. Add snow peas, asparagus, bell pepper, milk, tarragon and black pepper. Cook and stir until vegetables are crisp-tender and lightly coated.
  3. Add cheese; toss to coat evenly. Serve immediately.

Nutritional Information

Serving Size: 2 cups Pasta Primavera
Fiber 6 g
Carbohydrate 47 g
Cholesterol 6 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 15 %
Calories 282
Protein 15 g
Sodium 308 mg

Dietary Exchange

Vegetable 3
Starch 2
Fat 1

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