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Broccoli Veggie Pasta Primavera Recipe
Broccoli Veggie Pasta Primavera Recipe photo by Taste of Home

Broccoli Veggie Pasta Primavera Recipe

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Chock-full of veggies, this simple, colorful pasta makes a filling dinner. In smaller servings, it works equally well as a side dish. —Stephanie Marchese, Whitefish Bay, Wisconsin
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 8 ounces uncooked linguine
  • 1 cup thinly sliced fresh broccoli
  • 1 medium carrot, thinly sliced
  • 1/2 cup sliced green onions
  • 1/4 cup butter, cubed
  • 1-1/2 cups sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 ounces fresh or frozen snow peas (about 2 cups), thawed
  • 1/4 cup dry white wine or chicken broth
  • 1/4 cup shredded Parmesan cheese

Nutritional Facts

1 cup equals 376 calories, 14 g fat (8 g saturated fat), 34 mg cholesterol, 514 mg sodium, 49 g carbohydrate, 5 g fiber, 13 g protein.

Directions

  1. Cook linguine according to package directions.
  2. Meanwhile, in a large skillet, cook the broccoli, carrot and onions in butter for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender.
  3. Drain linguine; add to skillet and toss to coat. Sprinkle with cheese. Yield: 4 servings.
Originally published as Pasta Primavera in Test Kitchen Favorites 2004 2005, p187

Nutritional Facts

1 cup equals 376 calories, 14 g fat (8 g saturated fat), 34 mg cholesterol, 514 mg sodium, 49 g carbohydrate, 5 g fiber, 13 g protein.

Full-Bodied White Wine

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

Reviews for Broccoli Veggie Pasta Primavera

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (2)
2 Star
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1 Star
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MY REVIEW
Reviewed Jan. 8, 2015

"We found this to be a great side dish to the brown sugar ginger salmon dish we also found on TOH. The changes we made were starting with saut?ing the broccoli in Kerry Gold butter and using chicken broth instead of wine, then substituted thin rice noodles versus wheat based noodles. Otherwise we found the dish very flavorful and will make it again."

MY REVIEW
Reviewed Apr. 20, 2012

"Agree with other review. A lot of trouble for no flavor."

MY REVIEW
Reviewed Mar. 7, 2012

"While this recipe provided a great mix of veggies, it didn't have much of a sauce (making for a dry eat with the linguine) and the flavor was lacking. Next time, I will make my own sauce to accompany it and add additional spices to kick up the flavor."

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