Pasta Primavera

This popular Italian side dish always includes pasta and vegetables. This version features broccoli, carrots and pea pods.

Servings: Makes 8 side-dish servings.

Total: 25 mins

Rated :

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Ingredients

6 ounces dried linguine or fettuccine

3 tablespoons margarine or butter

2 cups fresh broccoli flowerets

1 cup bias-sliced carrots (2 medium)

1 medium onion, cut into thin wedges

1 clove garlic, minced

1 cup fresh or frozen pea pods

1/4 to 1/2 cup cashews or toasted almonds, coarsely chopped

1/4 cup dry white wine or chicken broth

1 teaspoon dried thyme, crushed

1/4 teaspoon pepper

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

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