• 7 Ratings

This is a clean take on pasta with pappardella primavera with spring vegetables. Make it vegan to substitute olive oil for the butter and omit the cheese.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large pot cook pasta according to package directions; drain. Return pasta to pot. Cover and set aside.

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  • Place a steamer basket in a large saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add leeks. Cover and steam for 2 minutes. Add broccoli and carrots; cover and steam for 3 minutes or until vegetables are crisp-tender. Add pea pods. Cover and steam for 1 minute or just until crisp-tender. Add vegetables to pasta in pot. Stir in tomatoes. Cover to keep warm.

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  • Meanwhile, for sauce, in a medium saucepan combine butter and garlic. Cook and stir over medium heat until butter is melted. Cook about 5 minutes more or until butter is lightly browned, stirring occasionally. Remove from heat. Stir in wine and thyme. Return to heat; heat through.

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  • Add the sauce and nuts to pasta and vegetables Toss to mix. Season with salt and pepper. Top with cheese.

Nutrition Facts

489 calories; 19 g total fat; 9 g saturated fat; 2 g polyunsaturated fat; 7 g monounsaturated fat; 34 mg cholesterol; 381 mg sodium. 676 mg potassium; 63 g carbohydrates; 7 g fiber; 8 g sugar; 15 g protein; 0 g trans fatty acid; 6705 IU vitamin a; 70 mg vitamin c; 1 mg thiamin; 0 mg riboflavin; 6 mg niacin equivalents; 0 mg vitamin b6; 238 mcg folate; 0 mcg vitamin b12; 162 mg calcium; 4 mg iron;

Reviews

7 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2