Pasta Primavera
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Pasta Primavera
YIELD Makes 4 (2-cup) servings
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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."
INGREDIENTS
| 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 |
PREPARATION:
- Cook pasta according to package directions, omitting salt. Drain and set aside.
- 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.
- Add cheese; toss to coat evenly. Serve immediately.
This recipe appears in:
Italian
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 |