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Broccoli Veggie Pasta Primavera

 Broccoli Veggie Pasta Primavera
This works well as either a side dish or a main course. It's my mom's recipe, but I don't know where she got it. —Stephanie Marchese, Whitefish Bay, Wisconsin
4 ServingsPrep/Total Time: 25 min.

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

Directions

  • Cook linguine according to package directions.
  • 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.
  • Drain linguine; add to skillet and toss to coat. Sprinkle with
  • cheese. Yield: 4 servings.

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Broccoli Veggie Pasta Primavera (continued)

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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now