Asparagus Veggie Pasta Primavera Recipe

4 1 5
Publisher Photo

Asparagus Veggie Pasta Primavera Recipe

Read Reviews
4 1 5
Publisher Photo
Generous servings of this pretty pasta toss from Beverly Little of Marietta, Georgia are sure to fill up your family. Broccoli, peppers, squash and more provide the lively color. "Add a pinch of Parmesan cheese before serving," she recommends.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 ounces uncooked linguine
  • 1 medium carrot, thinly sliced
  • 1/2 cup chopped onion
  • 1/2 cup julienned sweet red pepper
  • 1/2 cup julienned sweet yellow pepper
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow summer squash, thinly sliced
  • 1 cup broccoli florets
  • 1 pound thin fresh asparagus, cut into 3-inch pieces
  • 8 ounces fresh mushrooms, sliced
  • 1/3 cup all-purpose flour
  • 2 cups cold water
  • 2 teaspoons chicken bouillon granules
  • 1/2 cup white wine or chicken broth
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 6 tablespoons grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add asparagus and mushrooms; cook 5 minutes longer.
In a saucepan, combine flour and water until smooth. Add the bouillon. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add wine or broth and salt; stir well. Pour over vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to coat. Sprinkle with Parmesan cheese. Yield: 6 servings.
Originally published as Pasta Primavera in Light & Tasty February/March 2001, p9

Nutritional Facts

1-1/2 cups: 168 calories, 3g fat (1g saturated fat), 5mg cholesterol, 614mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 9g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch.

  • 8 ounces uncooked linguine
  • 1 medium carrot, thinly sliced
  • 1/2 cup chopped onion
  • 1/2 cup julienned sweet red pepper
  • 1/2 cup julienned sweet yellow pepper
  • 1 medium zucchini, thinly sliced
  • 1 medium yellow summer squash, thinly sliced
  • 1 cup broccoli florets
  • 1 pound thin fresh asparagus, cut into 3-inch pieces
  • 8 ounces fresh mushrooms, sliced
  • 1/3 cup all-purpose flour
  • 2 cups cold water
  • 2 teaspoons chicken bouillon granules
  • 1/2 cup white wine or chicken broth
  • 1/4 teaspoon salt
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • 6 tablespoons grated Parmesan cheese
  1. Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add asparagus and mushrooms; cook 5 minutes longer.
  2. In a saucepan, combine flour and water until smooth. Add the bouillon. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add wine or broth and salt; stir well. Pour over vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to coat. Sprinkle with Parmesan cheese. Yield: 6 servings.
Originally published as Pasta Primavera in Light & Tasty February/March 2001, p9

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsparagus Veggie Pasta Primavera

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Kitchen Gnome User ID: 5707712 85741
Reviewed Mar. 14, 2011

"My whole family liked this recipe. I did not have any asparagus so I just added more broccoli"

Loading Image