Pasta Primavera

2008, Ellie Krieger, All Rights Reserved
TOTAL TIME: 55 min
Prep: 30 min
Inactive Prep: --
Cook: 25 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
  • 3/4 pound whole-wheat linguine
  • 1/2 cup (1 1/2 ounces) grated Parmesan
  • 2 tablespoons chopped parsley leaves
  • 1/4 cup shredded basil leaves
recipe tools

Directions

Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.

Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.

Per Serving
Serving Size, 2 cups pasta plus 2 tablespoons cheese, plus parsley and basil
Calories 480; Total Fat 11 g; (Sat Fat 3 g, Mono Fat 3 g, Poly Fat 0.5 g) ; Protein 22 g; Carb 76 g; Fiber 10 g; Cholesterol 10 mg; Sodium 610 mg
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Calcium, Potassium
Good source of: Riboflavin, Niacin, Vitamin B6, Iron, Manganese, Phosphorus, Selenium

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