Pasta Primavera
This popular Italian side dish always includes pasta and vegetables. This version features broccoli, carrots and pea pods.
Total Time:
25 mins
Servings:
Makes 8 side-dish servings.
Ingredients
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6 ounces dried linguine or fettuccine
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3 tablespoons margarine or butter
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2 cups fresh broccoli flowerets
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1 cup bias-sliced carrots (2 medium)
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1 medium onion, cut into thin wedges
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1 clove garlic, minced
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1 cup fresh or frozen pea pods
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1/4 to 1/2 cup cashews or toasted almonds, coarsely chopped
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1/4 cup dry white wine or chicken broth
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1 teaspoon dried thyme, crushed
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1/4 teaspoon pepper
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1/4 cup grated Parmesan cheese
Directions
1
Cook linguine for 8 to 10 minutes or until tender but still firm. Drain well.
2
Meanwhile, in a large skillet melt 2 tablespoons of the margarine or butter. Stir in broccoli, carrots, onion, and garlic. Cook and stir over medium-high heat about 3 minutes or until broccoli is crisp-tender.
3
Stir in pea pods. Cook 2 minutes more. Stir in cooked linguine, the remaining 1 tablespoon margarine or butter, cashews or almonds, wine or broth, thyme, and pepper. Cover and cook 1 minute more. Sprinkle with Parmesan cheese. Makes 8 side-dish servings.
Nutrition Facts
Calories 200, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 2 mg, Sodium 161 mg, Carbohydrate 25 g, Fiber 3 g, Protein 7 g. Daily Values: Vitamin A 69%, Vitamin C 60%, Calcium 7%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
Recommended Recipe:
Creamy Pasta Primavera
Ready in a snap, the whole family will love this luscious pasta and veggie dish. Using cream of chicken soup and a frozen vegetable combination makes it especially easy for the cook.
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