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Pasta Primavera

Course: Main Course
Servings: 8 Servings
Calories: 317kcal
Author: Rob Loethen
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Ingredients 

  • 1 lb asparagus fresh
  • 2 cups broccoli florets fresh
  • 1 medium onion chopped
  • 1 clove garlic chopped
  • 1 Tbs olive oil
  • 1 large carrot scraped and diagonally sliced
  • 1 medium-size sweet red pepper coarsely chopped
  • 1 medium-size sweet yellow pepper coarsely chopped
  • 1 cup whipping cream
  • ½ cup chicken broth
  • 3 green onions chopped
  • 2 Tbs chopped fresh basil or 2 teaspoons dried whole basil
  • ½ tsp salt
  • 8 oz uncooked linguine broken
  • ½ lb fresh mushrooms sliced
  • 1 cup freshly grated Parmesan cheese
  • ¼ tsp freshly ground pepper

Instructions

  • Snap off tough ends of asparagus. Remove scales with a vegetable peeler or knife, if desired.
  • Cut asparagus diagonally into 1 1/2-inch pieces. Place asparagus pieces and broccoli flowerets in a vegetable steamer over boiling water; cover and steam 6 to 8 minutes or until vegetables are crisp-tender. Remove from heat and set aside.
  • Saute onion and garlic in oil in a large skillet until Lender. Add carrot and chopped peppers to onion mixture; saute until crisp-tender. Remove from heat; drain.
  • Combine whipping cream, broth, green onions, basil, and salt in a medium skillet. Cook over medium-high heat 5 minutes, stirring occasionally.
  • Cook linguine according to package directions. Drain well; place in a large serving bowl. Add reserved vegetables, whipping cream mixture, and sliced mush-rooms; toss gently. Sprinkle with Parmesan cheese and pepper; toss gently. Serve immediately.

Nutrition

Calories: 317kcal | Carbohydrates: 31g | Protein: 12g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 429mg | Potassium: 505mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2955IU | Vitamin C: 74.1mg | Calcium: 208mg | Iron: 2.3mg