Pasta Primavera with Mushrooms, Carrots, and Asparagus

Name: Pasta Primavera with Mushrooms, Carrots, and Asparagus
Total time: 20 min
Yield: Serves: 4 (serving size: 1 1/2 cups)
Ingredients: 8 ounces uncooked whole-wheat linguine; 1 tablespoon olive oil; 1 sliced mushrooms; 1 ½ cups thinly sliced carrots; 3 garlic cloves, chopped; 2 ¼ cups unsalted chicken stock, divided; 3 tablespoons all-purpose flour; 1 thin asparagus, halved; 1 ½ cups ready-to-eat shelled, refrigerated edamame; ¼ cup grated Parmesan cheese, divided; ½ teaspoon kosher salt; ½ teaspoon pepper; ⅓ cup very thinly sliced fresh basil; 1 ounce chopped prosciutto

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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.

By Robin Bashinsky

Recipe by MyRecipes

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Pasta Primavera with Mushrooms, Carrots, and Asparagus

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Pasta Primavera with Mushrooms, Carrots, and Asparagus

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Recipe Summary

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