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Garden Primavera Recipe

Garden Primavera Recipe photo by Taste of Home

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I made several changes to the original recipe for this pasta and vegetable toss to better suit our family's tastes. With its pretty color and fresh flavor, the meatless main dish is a favorite at our house. —Ann Heinonen of Howell, Michigan

This recipe is:

Healthy

Quick

Diabetic Friendly

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Garden Primavera Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

8 ounces uncooked fettuccine
1 cup fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium carrot, sliced
1/2 cup sliced mushrooms
1/4 cup sliced celery
1 garlic clove, minced
1 tablespoon olive oil
3/4 cup V8 juice
1/4 cup minced fresh basil
1 cup frozen peas, thawed
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender.
Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese. Yield: 4 servings.

Nutritional Analysis: One serving (1-1/2 cups) equals 310 calories, 6 g fat (1 g saturated fat), 2 mg cholesterol, 529 mg sodium, 54 g carbohydrate, 6 g fiber, 12 g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 1 fat.

Originally published as Garden Primavera in Light & Tasty June/July 2002, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Garden Primavera

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Reviewed on Aug. 01, 2010 by Armandea

I needed about 1 1/4 cups of the V8 juice. The initial amount cooked off too quickly. Fresh and healthy dish that we would make again!

Reviewed on Jun. 23, 2010 by badkitty

With crispy baked chicken...lol!

Reviewed on Jun. 23, 2010 by badkitty

This was amazing! I made some changes based on preference-omitted mushrooms and celery, added shallots and zucchini. I used 3 cloves minced garlic and more V-8 (about 1-1/4 cups). I also added crushed red pepper flakes and a pinch of Italian Seasoning. I made this as a side dish with some cripy baked chicken and sourdough rolls. Loved it and will make again, thanks for sharing!

Reviewed on Apr. 08, 2010 by MELBA431

Using V8 is much better than canned tomatoes

Reviewed on Aug. 02, 2008 by dblove