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Broccoli Veggie Pasta Primavera Recipe

Broccoli Veggie Pasta Primavera Recipe

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. YIELD: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

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.

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 Pairings

Full-Bodied White Wine

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