Pasta Primavera

Pasta Primavera

"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."
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Ingredients

30 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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Directions

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  1. Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with nonstick 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.

Footnotes

  • Nutritional Analysis: One serving (1-1/2 cups) equals 168 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 614 mg sodium, 26 g carbohydrate, 4 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch.

Reviews

Read all reviews 19
  1. 25 Ratings

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Most helpful positive review

After reading the reviews of this recipe I made some minor changes and the flavor was wonderful and not bland at all. I cooked the vegetables (subsituting baby bella mushrooms for white) in an o...

Most helpful critical review

I was excited to find a primavera recipe because I was looking for a yummy way to incorporate fresh veggies into a pasta dish that didn't have a fatty sauce (like alfredo). I added chicken and d...

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After reading the reviews of this recipe I made some minor changes and the flavor was wonderful and not bland at all. I cooked the vegetables (subsituting baby bella mushrooms for white) in an o...

this is what i did...don't follow this recipe. boil fetticini and in last 5 min. add cut up brocolli to water. in saute pan saute cut up chicken breast in evoo and butter, s&p and basil. drain ...

just made this and loved it!! i used one of the other comments suggestions of 1/2 cup water and 2 cups of broth. i also added a can of tomatoes to the sauce and topped it with grated parmesan....

I was excited to find a primavera recipe because I was looking for a yummy way to incorporate fresh veggies into a pasta dish that didn't have a fatty sauce (like alfredo). I added chicken and d...

This dish was colorful and good, but quite bland even after 1 tsp basil and 1/2 tsp thyme, clove of garlic and 1/4 tsp salt (In addition to wine instead of broth). I think cutting the flour and ...

This is a great use-what-you've-got-in-the-house recipe. (I'm not really sure what to rate it, though, since I modified it.) I had everything but the peppers and I added thinly sliced fresh garl...

Omitted the peppers and zucchini and substituted more broccoli. I added a ton more garlic and onion. Used homemade chicken stock instead of bullion. Added precooked chicken for extra protein....

This recipe was easy to follow. This was the first time i successfully completed a recipe that called for boiling flour and water - so that was exciting! but idk if it's because i didn't use whi...

It was a lil bland but if you add a lil more salt it'll be great. It also depends on what kind of chesse you use, some are more salty then others. Overall healthy dish and filling!

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