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Pasta Primavera

 Pasta Primavera
"This colorful pasta and vegetable toss is a great quick meal," assures Charlotte McDaniel of Anniston, Alabama. It has such a special taste it's hard to believe it costs just 50¢ a serving.
4 ServingsPrep/Total Time: 30 min.


  • 2 cups fresh broccoli florets
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1 large carrot, julienned
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1 garlic clove, minced
  • 1/8 teaspoon pepper
  • 3 cups cooked spaghetti


  • In a large saucepan, combine the first seven ingredients. Cook,
  • uncovered, over medium heat until vegetables are tender, about 12
  • minutes. Stir in spaghetti; heat through. Yield: 4 servings.
Nutritional Facts: One serving (prepared with low-fat cream of chicken soup, skim milk and nonfat Parmesan cheese topping) equals 238 calories, 425 mg sodium, 8 mg cholesterol, 43 g carbohydrate, 11 g protein, 2 g fat, 3 g fiber. Diabetic Exchanges: 2 starch, 2 vegetable, 1/2 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.