Primavera is Italian for spring. Other spring vegetables such as arugula, leeks, and sugar snaps can be added or substituted in this classic and delightful pasta dish.
Number of servings : 4
Prep time: 15
Cooking time: 25
Type of meal : | Main Courses | Main Courses
Special diet :
2 tablespoons olive oil
4 plum tomatoes, coarsely chopped
1 medium carrot, peeled and cut into 1/2-inch-thick slices
2 cloves garlic, sliced
1 cup sliced mushrooms
3/4 cup reduced-sodium, fat-free chicken broth or vegetable broth
1 pound asparagus, trimmed, cut into 1/2-inch pieces, and blanched
1 cup frozen peas, thawed
1 medium yellow summer squash, cut into 1/4-inch-thick slices
1/4 cup minced fresh basil
1/4 cup grated Parmesan cheese
227g fettuccine pasta
1. In medium nonstick saucepan, heat oil over medium heat. Add tomatoes, carrot, and garlic. Cook 10 minutes. Add mushrooms and broth. Cook 10 minutes. Add asparagus, peas, and squash. Cook until all the vegetables are tender, about 2 minutes. Add basil and cheese. Cover and set aside to keep warm.
2. Meanwhile, in large pot of lightly salted boiling water, cook fettuccine until tender, following package directions. Drain. Place in serving bowl. Add vegetable sauce. Toss to mix. Serve at once.