Dinner just got easier and more delicious with this quick, flavorful pasta primavera. Whole-wheat noodles add complexity to the overall flavor of the dish, while tender vegetables add texture and color. Top with fresh basil and proscuitto before serving for a resaurant-worthy presentation that takes just 20 minutes. 

Robin Bashinsky
Recipe by MyRecipes

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Recipe Summary

active:
15 mins
total:
20 mins
Yield:
Serves: 4 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat; drain.

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  • Heat oil in a skillet over medium-high heat; add mushrooms. Sauté until lightly browned, about 3 minutes. Add carrots and garlic; sauté until tender, about 4-5 minutes. Whisk together 1/4 cup stock and flour. Add flour mixture, remaining stock, and asparagus to pan. Bring to a boil over high heat until slightly thickened, 3-4 minutes. Stir in pasta, edamame, 2 tablespoons Parmesan, salt, and pepper; toss until pasta is coated.

  • Serve pasta in shallow bowls; top evenly with remaining Parmesan, basil, and prosciutto.

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