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READY IN 30 mins

Pasta Primavera

Read Reviews (79)

"This is a very simple and easy recipe that takes no time at all. Creamy and delicious." — rulu930

Ingredients Edit and Save

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Measuring All-Purpose Flour

Original recipe makes 4 servings Change Servings

1 (8 ounce) package dry pasta
1/4 cup margarine
1 envelope dry vegetable soup mix

1 1/2 teaspoons all-purpose flour
1 1/2 cups milk
2 tablespoons grated Parmesan cheese

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Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a saucepan melt margarine. Blend soup mix with flour and milk and add to skillet; stir. Bring to a boil. Reduce heat and simmer 10 minutes. Stir in cheese. Toss with cooked pasta.

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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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I really liked this recipe. You just need to add the veg. soup mix to some milk before you cook it. I also cooked some chicken (Cubed), spinach, red and yellow peppers and then added it to the sauce. It was awsome and even my picky husband liked it!!

—JENN

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Most Helpful Critical Review

Aug 29, 2004

I did't care for the flavor and the vegetables from the mix were tough.

—CHARLOTTEFOSTER

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101 Ratings

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Aug 08, 2007

This was good!! I did mix the milk and the soup mix together, then heated them in the microwave for 2 minutes, before I started the pasta, just to make sure the veggies were tender. Then I replaced the parmesean with 1/2 cup pepper jack cheese. Not a huge taste difference, just added a kick. Thank you!

—JavaMama

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May 27, 2007

If you follow the instructions exactly as written it comes out great! I'm not a fan of parmesan cheese, but you can always substitute something like romano. Add some precooked chicken to it and you have a complete meal that takes no time at all.

—Bryndis

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Aug 04, 2008

Very good! I made this during lunch today. I took the advice of several reviewers - mixed and microwaved the milk/veggies. Then I made a roux with the butter/flour to put it in once warmed. I added a bag of mixed steamed veggies right after blending in the cheese. Didn't notice at the store that I picked up pepper-spiced veggies, but it still tasted great! I was amazed at how creamy it was.

—michelleag05

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Nov 17, 2007

Super easy and you can add anything to it to make it a meal, precooked vegetables of your choice, chunked chicken, turkey, etc.

—Jane

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Jan 05, 2010

Pretty good with some additions of veggies, garlic and pepper. I also used half n half instead of milk. Probably will make again.

—DJAMI1

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Oct 27, 2007

I'm rating this a four because it was so easy to make but I didn't much care for the flavor of the vegtable soup mix. I might make this again if I'm in a pinch like I was tonight.

—CHARLOTTE

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Nutrition

Calories
380 kcal
19%

Carbohydrates
49.1 g
16%

Cholesterol
11 mg
4%

Fat
14.8 g
23%

Fiber
2 g
8%

Protein
11.9 g
24%

Sodium
335 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pasta Primavera

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 380
Calories from Fat: 134

% Daily Value *
Total Fat 14.8g 23 %
Saturated Fat 3.7g 19 %
Cholesterol 11mg 4 %
Sodium 335mg 13 %
** Potassium 272mg 8 %
Total Carbohydrates 49.1g 16 %
Dietary Fiber 2g 8 %
Protein 11.9g 24 %
Sugars 6.2g
Vitamin A 22 %
Vitamin C < 1 %
Calcium 19 %
Iron 20 %
Thiamin 64 %
Niacin 52 %
** Vitamin B6 7 %
** Magnesium 15 %
Folate 79 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.