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Classic Pasta Primavera

Italian.Chef's picture
  Linguine 3⁄4 Pound
  Zucchini 1 Cup (16 tbs), sliced
  Chopped broccoli 1 1⁄2 Cup (24 tbs)
  Snow peas 1 1⁄2 Cup (24 tbs)
  Asparagus spears 6 , cut into pieces
  Green peas 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
  Tomato 1 Medium, diced
  Garlic 1⁄2 Teaspoon, crushed
  Chopped parsley/1 tablespoon dry parsley 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Mushrooms 10 , sliced
  Garlic 1 Teaspoon, crushed
  Parmesan cheese 1⁄2 Cup (8 tbs)
  Melted butter 1⁄3 Cup (5.33 tbs)
  Heavy cream 1 Cup (16 tbs), warmed
  Chopped basil/1 1/2 teaspoon dry basil 1⁄3 Cup (5.33 tbs)
  Pine nuts 1⁄3 Cup (5.33 tbs) (Preferably Toasted)
  Salt To Taste
  Pepper To Taste

Cook in boiling water until al dente (firm to the bite).
Drain and set aside.Cook in boiling water for 2 minutes.
Drain and set aside.Saute, just until tomato pieces are soft, approx. 3 minutes.
Set aside.Heat oil in large skillet.
Saute mushrooms.
When cooked, add above vegetable mixture just long enough to reheat vegetables.
Add tomato mixture.
Quickly add to above and mix well.
Add pasta, toss, and serve.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3634 Calories from Fat 2090

% Daily Value*

Total Fat 243 g374.2%

Saturated Fat 110.6 g552.8%

Trans Fat 0 g

Cholesterol 617.7 mg205.9%

Sodium 1736 mg72.3%

Total Carbohydrates 281 g93.6%

Dietary Fiber 36.3 g145.4%

Sugars 39.1 g

Protein 103 g205%

Vitamin A 282% Vitamin C 833.9%

Calcium 124.1% Iron 131.9%

*Based on a 2000 Calorie diet

Classic Pasta Primavera Recipe