Total Time
Prep 25 mins
Cook 0 mins

From Swansons e-newsletter. This is a healthy version of pasta primavera. I always use either Low Sodium Chicken Broth storebought or use broth I've made myself. I think otherwise the flavor gets too salty. You could make this vegetarian by using vegetable stock in place of the chicken stock.

Ingredients Nutrition


  1. Mix cornstarch and 3/4 cup broth.
  2. Mix remaining broth, oregano, garlic, broccoli, carrots and onion in saucepan.
  3. Heat to a boil and cover and cook over low heat 5-8 minutes or until vegetables are tender.
  4. Add the cornstarch mixture then cook and stir until mixture boils and thickens.
  5. Stir in tomato.
  6. Toss with spaghetti and top with the grated Parmesan cheese.


Most Helpful

I used a large tomato (not roma). I used capelli di angelo instead of thin spaghetti. That's what I got. I cooked the veggies more minutes than requested cause they were not tender enough for my taste. This is a very good recipe. Thanks Melissa :) Made for Potluck tag

Boomette March 14, 2010

Pretty tasty, healthy and simple too! I omitted the onions, added extra garlic, a 1/4 cup of white wine and a little extra Parmesan cheese to suit my family's taste. I also used mini bow-tie pasta because that is what I had on hand. Great! Thanks for posting.

E.A. January 10, 2009

This recipe makes an ideal summer meal. It's quick, simple. For the pasta I used some fresh asparagus and cheese stuffed ravioli and it was delicious with the veggies. It's beautiful, tastes wonderful and it's healthy and I would serve it to casual company, that adds up to 5 stars in my book. :D

Annacia June 13, 2010

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