SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Herbed Pasta Primavera

Makes: 4 servings
Start to Finish 40 mins
Herbed Pasta Primavera
Ingredients
  • 1 3/4  cups  dried multigrain or whole wheat penne pasta (8 ounces)
  • 8  ounces  packaged peeled baby carrots, halved lengthwise (1-3/4 cups)
  • 1  tablespoon  olive oil
  • 8  ounces  fresh green beans, trimmed and cut into 2-inch pieces (1 1/2 cups)
  • 1/2  cup  sliced green onion or 1 medium onion, chopped
  • 3/4  cup  chicken broth
  • 2  cloves  garlic, minced
  • 1  medium  zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4-inch thick (2 cups)
  • 2  tablespoons  snipped fresh basil or 1 teaspoon dried basil, crushed
  • 1/4  teaspoon  salt
  • 1/4  cup  sliced almonds, toasted
  •  Grated or finely shredded Parmesan cheese (optional)
  •  Cracked black pepper
Directions

1. Cook penne according to package directions; drain. Return penne to hot saucepan; cover and keep warm.

2. Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, green onion, broth, and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

3. Toss vegetable mixture, basil, and salt with penne. Sprinkle with almonds, cheese (if desired), and pepper.

4. Makes 4 servings

Nutrition Facts (Herbed Pasta Primavera)
  • Servings Per Recipe 4,
  • cal. (kcal) 284,
  • Fat, total (g) 9,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 42,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 7,
  • sugar (g) 3,
  • pro. (g) 12,
  • vit. A (IU) 583,
  • vit. C (mg) 21,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 145,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 375,
  • Potassium (mg) 500,
  • calcium (mg) 91,
  • iron (mg) 3,
  • Vegetables () 2,
  • Starch () 2,
  • Fat () 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe