Pasta Primavera

This restaurant favorite is a cinch to make at home. The veggies get great flavor because they cook in the sauce, and the whole dish is ready to serve in just 35 minutes!

Recipe from Campbell's
Pasta Primavera
15 mins
35 mins
by 3.5 10  people
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Pasta, Pasta Primavera
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  • 1 10 3/4 ounce can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
  • 1/2 cup water
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh basil leaves or 1 tsp. dried basil leaves, crushed
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley flakes
  • 3 cloves garlic, minced
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups cut-up vegetables (broccoli florets, cauliflower florets and sliced carrots)
  • 8 ounces spaghetti, cooked and drained
Related Video
Tuscan Pasta

A little bit of Tuscany comes to your table after making this tuscan pasta filled with fresh vegetables.

Heat the soup, water, 2 tablespoons cheese, the lemon juice, basil, parsley, garlic, black pepper and vegetables in a 12-inch skillet over medium heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the vegetables are tender, stirring occasionally.
Add the spaghetti to the skillet and toss to coat. Sprinkle with the remaining cheese.
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