1/3 Photos of Light Pasta Primavera
The sauce on this is not a thick alfredo-type sauce, so don't expect that. It is a light sauce with a touch of garlic. My experience is that by adding the broth, I can reduce the amount of butter in the dish by quite a lot, while still maintaining a very moist and flavorful taste. If you are inclined, you can add some diced cooked chicken or some shrimp along with the pasta in Step 7.
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Units: US | Metric
- 1 lb penne pasta
- 4 tablespoons butter
- 8 ounces sliced mushrooms
- 1 tablespoon minced garlic
- 9 baby carrots, julienne cut
- 4 cups broccoli (or asparagus, snow peas, etc)
- 1/2 cup vegetable broth
- 1/2 tablespoon lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon red pepper flakes
- 1 teaspoon dried basil
- salt and pepper, to taste
- parmesan cheese, to taste sprinkled on top
- 1Cook pasta according to package directions.
- 2Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish.
- 3Steam the vegetables for a about 5 minutes.
- 4In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes.
- 5Add the steamed vegetables to the sauteed mushrooms.
- 6Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two.
- 7Add the cooked and drained pasta, incorporate with the vegetables.
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Nutritional Facts for Light Pasta Primavera
Serving Size: 1 (203 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 378.9
- Calories from Fat 86
- Total Fat 9.6 g
- Saturated Fat 5.1 g
- Cholesterol 20.3 mg
- Sodium 103.8 mg
- Total Carbohydrate 68.0 g
- Dietary Fiber 10.8 g
- Sugars 3.2 g
- Protein 8.8 g
The following items or measurements are not included: