Broccoli Veggie Pasta Primavera
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
Ingredients
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8 ounces uncooked linguine
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1 cup thinly sliced fresh broccoli
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1 medium carrot, thinly sliced
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1/2 cup sliced green onions
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1/4 cup butter, cubed
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1-1/2 cups sliced fresh mushrooms
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1 garlic clove, minced
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1 teaspoon dried basil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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6 ounces fresh or frozen snow peas (about 2 cups), thawed
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1/4 cup dry white wine or chicken broth
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1/4 cup shredded Parmesan cheese
Directions
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1.
Cook linguine according to package directions.
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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.
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3.
Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.
Nutrition Facts
1 cup: 376 calories, 14g fat (8g saturated fat), 34mg cholesterol, 514mg sodium, 49g carbohydrate (6g sugars, 5g fiber), 13g protein.
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