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Pasta Primavera
Ingredients
-
6
ounces dried linguine or fettuccine
-
3
tablespoons margarine or butter
-
2
cups fresh broccoli flowerets
-
1
cup bias-sliced carrots (2 medium)
-
1
medium onion, cut into thin wedges
-
1
clove garlic, minced
-
1
cup fresh or frozen pea pods
-
1/4
- 1/2
cup cashews or toasted almonds, coarsely chopped
-
1/4
cup dry white wine or chicken broth
-
1
teaspoon dried thyme, crushed
-
1/4
teaspoon pepper
-
1/4
cup grated Parmesan cheese
Directions
1. Cook linguine for 8 to 10 minutes or until tender but still firm. Drain well.
2. Meanwhile, in a large skillet melt 2 tablespoons of the margarine or butter. Stir in broccoli, carrots, onion, and garlic. Cook and stir over medium-high heat about 3 minutes or until broccoli is crisp-tender.
3. Stir in pea pods. Cook 2 minutes more. Stir in cooked linguine, the remaining 1 tablespoon margarine or butter, cashews or almonds, wine or broth, thyme, and pepper. Cover and cook 1 minute more. Sprinkle with Parmesan cheese. Makes 8 side-dish servings.
Nutrition Facts
(Pasta Primavera)
- Servings Per Recipe 8,
- Calories 200,
- Protein (gm) 7,
- Carbohydrate (gm) 25,
- Fat, total (gm) 8,
- Cholesterol (mg) 2,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 711,
- Vitamin C (mg) 35,
- Sodium (mg) 161,
- Calcium (DV %) 71,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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