Pappardelle Primavera with Spring Vegetables

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.

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3.5 by 5 people

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  • Makes: 4 servings
  • Serving Size: 1 1/2 to 2 1/4 cups
  • Makes: 9 cups
  • Prep: 20 mins
  • Cook: 20 mins

Pappardelle Primavera with Spring Vegetables

Directions

  1. In a large pot cook pasta according to package directions; drain. Return pasta to pot. Cover and set aside.
  2. 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.
  3. 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.
  4. Add the sauce and nuts to pasta and vegetables Toss to mix. Season with salt and pepper. Top with cheese.
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Nutrition Facts (Pappardelle Primavera with Spring Vegetables)

  • Per serving:
  • 489 kcal ,
  • 19 g fat
  • (9 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 34 mg chol. ,
  • 381 mg sodium ,
  • 63 g carb. ,
  • 7 g fiber ,
  • 8 g sugar ,
  • 15 g pro.
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