Asparagus Veggie Pasta Primavera Recipe

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Generous servings of this pretty pasta toss from Beverly Little of Marietta, Georgia are sure to fill up your family. Broccoli, peppers, squash and more provide the lively color. "Add a pinch of Parmesan cheese before serving," she recommends.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 8 ounces uncooked linguine
  • 1 medium carrot, thinly sliced
  • 1/2 cup chopped onion
  • 1/2 cup julienned sweet red pepper
  • 1/2 cup julienned sweet yellow pepper
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow summer squash, thinly sliced
  • 1 cup broccoli florets
  • 1 pound thin fresh asparagus, cut into 3-inch pieces
  • 8 ounces fresh mushrooms, sliced
  • 1/3 cup all-purpose flour
  • 2 cups cold water
  • 2 teaspoons chicken bouillon granules
  • 1/2 cup white wine or chicken broth
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 6 tablespoons grated Parmesan cheese

Nutritional Facts

1-1/2 cups: 168 calories, 3g fat (1g saturated fat), 5mg cholesterol, 614mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch.


  1. Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add asparagus and mushrooms; cook 5 minutes longer.
  2. In a saucepan, combine flour and water until smooth. Add the bouillon. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add wine or broth and salt; stir well. Pour over vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to coat. Sprinkle with Parmesan cheese. Yield: 6 servings.
Originally published as Pasta Primavera in Light & Tasty February/March 2001, p9

Full-Bodied White Wine

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

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Kitchen Gnome User ID: 5707712 85741
Reviewed Mar. 14, 2011

"My whole family liked this recipe. I did not have any asparagus so I just added more broccoli"

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