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Vegetable Garden Primavera

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  Linguine/Spaghetti 8 Ounce
  Yellow summer squash/Zucchini 2 Medium, bias-sliced into 0.5-inch thick pieces
  Broccoli florets 2 Cup (32 tbs)
  Asparagus 1⁄2 Pound, bias-sliced into 0.5-inch thick pieces
  Carrots 2 Medium, bias-sliced into 0.25-inch pieces
  Light cream 1 Cup (16 tbs)
  Dried basil 1 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Prosciutto/Fully cooked ham 2 Ounce, cut into thin strips
  Grated parmesan cheese 1⁄2 Cup (8 tbs)

Cook pasta according to package directions.
Meanwhile, cook the yellow summer squash or zucchini, broccoli, asparagus, and carrots in a small amount of boiling salted water for 5 to 8 minutes or till vegetables are crisp tender.
In a saucepan combine light cream, basil, and pepper; bring to a gentle boil.
Boil for 8 to 10 minutes or till slightly thickened, stirring occasionally.
Stir in prosciutto or ham.
Toss together linguine or spaghetti, vegetable mixture, cream mixture, and grated Parmesan cheese.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2062 Calories from Fat 896

% Daily Value*

Total Fat 105 g161.5%

Saturated Fat 60.6 g303.2%

Trans Fat 0 g

Cholesterol 428.5 mg142.8%

Sodium 2302.4 mg95.9%

Total Carbohydrates 199 g66.3%

Dietary Fiber 22.7 g90.7%

Sugars 27.9 g

Protein 95 g190.3%

Vitamin A 741.3% Vitamin C 767.5%

Calcium 137.6% Iron 100.5%

*Based on a 2000 Calorie diet

Vegetable Garden Primavera Recipe