Pasta with Provençal Basil Sauce

Notes: Buy brown-rice pasta at a health food store. Cut vegetables 5 to 6 inches long and the width of spaghetti with the julienne blade on an Asian shredder or mandoline. Or make long shreds with the wide tooth of a grater.

Yield: Makes 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 449
  • Calories from fat: 5.1%
  • Protein: 23g
  • Fat: 2.6g
  • Saturated fat: 0.3g
  • Carbohydrate: 97g
  • Fiber: 21g
  • Sodium: 459mg
  • Cholesterol: 0.0mg


  • 1 cup julienned or shredded carrot
  • 3/4 cup julienned or shredded green zucchini skin (optional)
  • 3/4 cup julienned or shredded yellow zucchini skin or more green zucchini skin (optional)
  • 1 1/2 cups vegetable broth
  • 1/2 cup diced onion
  • 1/4 cup diced celery
  • 1/4 cup diced turnip
  • 1/4 cup diced peeled russet potato
  • 1 can (15 oz.) small white beans
  • 1 cup tightly packed fresh basil leaves
  • 4 cloves garlic
  • 12 ounces brown-rice spaghetti or whole-wheat spaghetti
  • Salt (optional)
  • 2 cups broccoli florets
  • 3/4 cup diced tomato
  • Pepper
  • Lemon wedges (optional)


  1. 1. Cut carrot, and the green and yellow zucchini skin, as described in notes, above. (Save remaining zucchini for other uses.) Set aside.
  2. 2. In a 3- to 4-quart pan over high heat, bring broth, onion, celery, turnip, and potato to boiling. Reduce heat, cover, and simmer until potato is tender to bite, about 6 minutes. Add half the beans and their liquid; return to simmering, then cook, covered, for 5 to 10 minutes to blend flavors. Keep warm and set aside.
  3. 3. In a blender or food processor, whirl remaining beans and liquid, basil, and garlic until smooth. Set aside.
  4. 4. Cook pasta, uncovered, in 4 quarts boiling water and 1 tablespoon salt until almost tender to bite, about 5 minutes; after 3 minutes, add broccoli. Stir in julienned vegetables and boil until just tender to bite, about 1 minute. Drain, rinse with hot water, remove broccoli, and keep foods warm.
  5. 5. Stir basil mixture into broth mixture. Spoon into 4 wide, rimmed dinner plates. Mound pasta in the center. Scatter tomato and broccoli around plate rims. Offer pepper and lemon wedges.
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