See Also: Pasta Primavera(recipes)
primavera(dictionary)
Chicken Primavera(recipes)
Seafood Primavera(recipes)
Shrimp Primavera Pot Pie(recipes)
Eggs Primavera(recipes)
Primavera Hotel(tourism)
Primavera Strudel(recipes)
Zesty Shrimp Primavera(recipes)
Healthy Fettuccine Primavera(recipes)

Pasta Primavera (recipes)


Pasta Primavera

Yield: Makes 4 (2-cup) servings

In Italian, primavera means "spring style." By including so many fresh vegetables, this famous entree has been referred to as a "garden on a plate."





Ingredients:



8ounces uncooked linguine or medium pasta shells

1tablespoon reduced-fat margarine

2green onions, diagonally sliced

1clove garlic, minced

1cup fresh mushroom slices

1cup broccoli florets

2-1/2cups fresh snow peas

4to 8 asparagus spears, cut into 2-inch pieces

1medium red bell pepper, cut into thin strips

1/2cup evaporated skimmed milk

1/2teaspoon dried tarragon leaves

1/2teaspoon black pepper

1/3cup grated Parmesan cheese









Preparation:





1.Cook pasta according to package directions, omitting salt. Drain and set aside.2.Melt margarine in large nonstick skillet. Add green onions and garlic; cook over medium heat until softened. Add mushrooms and broccoli. Cover; cook 3 minutes or until mushrooms are tender. Add snow peas, asparagus, bell pepper, milk, tarragon and black pepper. Cook and stir until vegetables are crisp-tender and lightly coated.3.Add cheese; toss to coat evenly. Serve immediately.









Nutritional Information:







Serving Size: 2 cups Pasta Primavera







Fiber

6 g







Carbohydrate

47 g







Cholesterol

6 mg







Saturated Fat

2 g







Total Fat

5 g







Calories from Fat

15 %







Calories

282







Protein

15 g







Sodium

308 mg









Dietary Exchange:







Vegetable

3







Starch

2







Fat

1















Other ways:












Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



150g/5¼ oz fine green beans3 medium courgettes1 large clove of garlic75g/2½ oz parmesan2 tbsp olive oil500g/17½ oz packet of fresh wholemeal pasta150g/5¼ oz baby carrots150g/5¼ oz asparagus tips4 tbsp crème fraîche



Method



1. Bring a large pan of water to the boil. Trim the green beans, slice the courgettes into 1cm slices and finely chop the garlic. Grate the parmesan. 2. Heat the oil in a medium-sized frying pan and fry the courgettes over a high heat for five minutes, adding the garlic halfway through. Both should be a nice golden colour.3. When the water boils, add the green beans and carrots, bring back to the boil and cook for one minute. Add the asparagus tips and the pasta and boil for 3-4 minutes. 4. Drain the pasta and vegetables in a colander, reserving 4 tbsp of the cooking water. Return to the pan and add the courgettes and garlic. Mix the cooking water with the crème fraîche and fold through the pasta. Sprinkle with the grated Parmesan and serve.Find more recipes from the BBC Three series Honey We' re Killing the Kids.