Pasta Primavera

1 review, 5 star(s). 100% would make again

Ready in 1h

A nutritious broth-based, creamy, veggie-packed pasta dish. Add grilled or broiled chicken for some protein. Also works well with canned tomatoes and any veggies you have in your fridge as a way to use leftovers.


3/4 lb linguine; preferably whole-wheat
1 tbsp olive oil
3 cloves garlic; minced
1 red bell pepper; seeded and cut into strips
1/2 lb thin asparagus; trimmed and cut into 2-inch pieces
1 cup grape tomatoes
1 cup button mushrooms; sliced
1 cup low-sodium chicken broth
1/2 cup low-fat milk
1/2 tsp salt
1/2 tsp black pepper
1 large carrot; peeled and ribboned
1/2 cup parmesan cheese; grated
1/2 cup fresh basil; shredded

Original recipe makes 4 Servings



1. Bring a large pot of water to a boil. Add the pasta, and cook until al dente, according to package directions. Before draining, reserve 1/2 cup of the cooking water.

2. Heat the oil in a large skillet over medium-high heat. Add the garlic and stir for about 1 minute. Add the bell peppers, and cook, stirring, until they begin to soften, about 3 minutes.

3. Drop in the asparagus, tomatoes, and mushrooms, and cook until tender. Stir in the four; cook for 1 minute more.

4. Add the chicken broth, milk, salt and pepper, and bring to a boil; reduce the heat to a simmer, and cook until the liquid has thickened slightly, about 5 minutes. Stir in the carrot strips.

5. Toss the past with the vegetables and sauce, adding the pasta water, if necessary, to loosen the mixture. Serve garnished with the parmesan and basil.

Verified by stevemur
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Calories Per Serving: 357 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Great flavor
monfrank 1y ago

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