Pasta Primavera
Tip: Drain cooked pasta in a colander over a bowl, holding back about 1/2 cup cooking liquid. Allow the pasta to drain a few minutes, and then return it to the pot, and toss it with a little of the reserved cooking liquid; this eliminates the need to add oil to keep the strands of pasta from sticking. Stir the pasta gently with the sauce, adding some of the reserved cooking liquid as needed to keep the pasta moist.
Recipe by Cooking Light May 1995
Gallery
Credit:
Howard L. Puckett; Styling: Cindy Manning Barr
Recipe Summary test
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
311 calories; calories from fat 17%; fat 6g; saturated fat 2.1g; mono fat 2.5g; poly fat 0.8g; protein 13.3g; carbohydrates 50.9g; fiber 5.4g; cholesterol 6mg; iron 3.7mg; sodium 371mg; calcium 170mg.