Pasta Primavera

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Fresh and flavorful, this pasta primavera chock full of vegetables makes a lovely entrée for spring. A combination of equal parts milk and cream, half-and-half creates a silky, full-bodied sauce.

Yield: 4 servings (serving size: 2 cups pasta mixture, 1 tablespoon basil, and 1 tablespoon cheese)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 338
  • Calories from fat: 29%
  • Fat: 10.8g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 13.7g
  • Carbohydrate: 49.6g
  • Fiber: 7.1g
  • Cholesterol: 20mg
  • Iron: 2.9mg
  • Sodium: 607mg
  • Calcium: 205mg

Ingredients

  • 2 cups green beans, trimmed and halved crosswise
  • 2 cups broccoli florets
  • 1/2 cup (1-inch) slices asparagus (about 2 ounces)
  • 6 ounces uncooked fettuccine
  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 teaspoons minced fresh garlic
  • 1/8 teaspoon crushed red pepper
  • 1/2 cup fresh or frozen green peas
  • 1 cup grape tomatoes, halved
  • 2/3 cup half-and-half
  • 1 teaspoon cornstarch
  • 3/4 teaspoon salt
  • 1/4 cup chopped fresh basil
  • 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese

Preparation

  1. Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion, and sauté for 2 minutes. Add garlic and red pepper; sauté 3 minutes or until onion begins to brown. Add peas, and sauté 1 minute. Add tomatoes; sauté 2 minutes. Combine half-and-half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half-and-half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.
  3. Wine note: Pasta Primavera is a burst of spring. The wine that accompanies it should be, too. Sauvignon blanc is a good option since the fresh "green" quality mirrors vegetables perfectly. But because this is a cream-based pasta primavera, I would opt instead for a pinot blanc. Rounder and more mellow than sauvignon blanc, pinot blanc at its best soars with freshness and vivacity, and is loaded with floral and citrus character. My favorite: Robert Sinskey Pinot Blanc 2005 Los Carneros, California ($18). --Karen MacNeil
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