Garden Primavera Recipe

4.5 3 4
Garden Primavera Recipe
Garden Primavera Recipe photo by Taste of Home
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Garden Primavera Recipe

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4.5 3 4
Publisher Photo
I made several changes to the original recipe for this pasta and vegetable toss to better suit our family's tastes. With its pretty color and fresh flavor, the meatless main dish is a favorite at our house. —Ann Heinonen of Howell, Michigan
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 cup fresh broccoli florets
  • 1 medium sweet red pepper, julienned
  • 1 medium carrot, sliced
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced celery
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 3/4 cup V8 juice
  • 1/4 cup minced fresh basil
  • 1 cup frozen peas, thawed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender.
Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Garden Primavera in Light & Tasty June/July 2002, p31

Nutritional Facts

1-1/2 cups: 310 calories, 6g fat (1g saturated fat), 2mg cholesterol, 529mg sodium, 54g carbohydrate (0 sugars, 6g fiber), 12g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 1 fat.

  • 8 ounces uncooked fettuccine
  • 1 cup fresh broccoli florets
  • 1 medium sweet red pepper, julienned
  • 1 medium carrot, sliced
  • 1/2 cup sliced mushrooms
  • 1/4 cup sliced celery
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 3/4 cup V8 juice
  • 1/4 cup minced fresh basil
  • 1 cup frozen peas, thawed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese
  1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender.
  2. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Garden Primavera in Light & Tasty June/July 2002, p31

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muffbear74 User ID: 209131 204930
Reviewed Jul. 16, 2014

"May increase the amount of V8 next time; found it to be a little flavorless. Felt it was a healthy choice, though."

MY REVIEW
Armandea User ID: 5259994 35083
Reviewed Aug. 1, 2010

"I needed about 1 1/4 cups of the V8 juice. The initial amount cooked off too quickly. Fresh and healthy dish that we would make again!"

MY REVIEW
MELBA431 User ID: 5042836 41930
Reviewed Apr. 8, 2010

"Using V8 is much better than canned tomatoes"

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