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|
- 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.
|Serving Size:||2 cups Pasta Primavera|
|Calories from Fat||15 %|
|Total Fat||5 g|
|Saturated Fat||2 g|
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