Pasta Primavera

By Jan Tilley
March 4, 2020
Categories: Food
Read: 1 minutes

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Pasta Primavera
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
What better way to get your veggies in than with a savory Italian dish like Pasta Primavera.
  • 6 cups of your favorite assorted vegetables, cut into 1-inch pieces (I used zucchini, yellow squash, red onion, multi-colored bell peppers, baby-bella mushrooms, spinach, and heirloom tomatoes)
  • 1 tablespoon olive oil
  • 6 ounces angel hair pasta (I used lemon pepper from the Farmer’s Market)
  • ¼ cup fresh basil cut into strips
  • Juice from 1 fresh lemon
  • ½ cup dry white wine
  • ½ cup half & half cream
  • ¼ cup fresh grated Parmesan cheese
  1. Prepare your choice of vegetables by cutting into approximately 1-inch pieces.
  2. In large Dutch oven or skillet, heat olive oil over high heat. Add vegetables and cook, stirring constantly, until crisp tender. Stir in basil, lemon juice, and wine; simmer to reduce liquid by about one-half.
  3. While vegetables are cooking bring water to boil in large pot. Add pasta and cook to al dente. Drain well and add to vegetable mixture.
  4. Toss with cream and cheese and serve immediately.
  5. *Adding 2 cups of cooked, diced chicken will give you an additional 20 grams of protein for a total of 4 protein servings.
Nutrition Information
Calories: 310 Fat: 10 Carbohydrates: 39 Sodium: 150 Fiber: 3 Protein: 11 Cholesterol: 15


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