Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pasta Primavera Verde Recipe
    Lost? Site Map

    Pasta Primavera Verde

    Pasta Primavera Verde. Photo by BecR

    1/3 Photos of Pasta Primavera Verde

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    32 mins

    20 mins

    12 mins

    BecR's Note:

    Fresh, light and tasty describes this Italian style linguine and fresh veggies dish! You can vary the ingredients according to what's in season. Our favorite is with seasonal fresh asparagus, and the addition of pesto and clams. Very nice with a glass of dry white wine and a crusty loaf of Italian bread or sourdough. Adapted from Julee Rosso's "Fresh Start" cookbook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes, until al dente.
    2. 2
      Meanwhile, steam the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes.
    3. 3
      Remove the broccoli and beans and set aside.
    4. 4
      Add the peas and asparagus to the steaming basket and steam for 3 to 4 minutes. Remove and set aside with the other vegetables. Reserve the steaming broth.
    5. 5
      Drain the pasta and return it to the pot. Add the vegetables, dill, garlic, scallions or green onions, pepper flakes, oil and 1/2 to 3/4 cup reserved steaming broth (omit broth if using pesto), and heat over medium heat for 1 to 2 minutes, stirring to coat thoroughly. Add pesto and baby clams, if desired.
    6. 6
      Season to taste with salt and pepper. Garnish with snipped fresh parsley and toasted pine nuts, and grated Parmesan cheese at the table.
    7. 7
      Serve immediately.

    Browse Our Top Lunch/Snacks Recipes

    Ratings & Reviews:

    • on April 23, 2009


      Thanks Bec, for answering my post in the Recipes forum for a meatless entree. This was so delicious and a feast for the eyes! I used Green Chile-Cilantro Pesto Sauce (Pasta) and omitted the dill (this pesto is so assertive the dill would have been lost). I heartily recommend the addition of clams! I love clams but haven't bought them in about 15 years (!) so thanks for bringing them back to my meals! I didn't even use expensive clams (Bumble Bee brand) and yet they added so much to the dish! Thanks again, Bec, for posting. Roxygirl

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 17, 2007


      Very good fresh pasta dish. Made this and used tortillini and everyone loved it. I will be making this again soon! Thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2011

      I changed the recipe quite abit for our preference and enjoyed the outcome. I made @ 4 servings but tend to use closer to 5-6 oz so did so here also. I could have reduced the vegys abit to keep the balance better (also cooked vegys abit less than indicated) but there was lots to go around. Omitted the clams & nuts. Sub'd finely chopped jalapeno for the red pepper flakes & used dried dill for fresh. Nice recipe, thanks for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pasta Primavera Verde

    Serving Size: 1 (441 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 304.1
    Calories from Fat 33
    Total Fat 3.7 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 37.9 mg
    Total Carbohydrate 57.6 g
    Dietary Fiber 5.5 g
    Sugars 4.7 g
    Protein 13.0 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes