Pasta Primavera Recipe

by David Bonom
(Cooking Light)

I’d be easily making pasta with different sauces 2-3 times a week, it is always a big meal in my house so I look for different ways of making it interesting.

This pasta primavera recipe makes a healthy, quick, and economical meal. It can also be changed according to the types of vegetables you like.


Pasta Primavera Recipe

Ingredients:

• 2 cups green beans, trimmed and halved crosswise

• 2 cups broccoli florets

• 1/2 cup (1-inch) slices asparagus (about 2 ounces)

• 6 ounces uncooked fettuccine

• 1 tablespoon olive oil

• 1 cup chopped onion

• 2 teaspoons minced fresh garlic

• 1/8 teaspoon crushed red pepper

• 1/2 cup fresh or frozen green peas

• 1 cup grape tomatoes, halved

• 2/3 cup half-and-half

• 1 teaspoon cornstarch

• 3/4 teaspoon salt

• 1/4 cup chopped fresh basil

• 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese


Preparation:

• Cook green beans in boiling water 1 minute. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp-tender. Remove vegetables from pan with a slotted spoon; place in a large bowl. Return water to a boil. Add pasta; cook 10 minutes or until al dente. Drain and add to vegetable mixture.

• Heat oil in a large nonstick skillet over medium-high heat. Add 1 cup onion, and sauté for 2 minutes. Add garlic and red pepper; sauté 3 minutes or until onion begins to brown. Add peas, and sauté 1 minute. Add tomatoes; sauté 2 minutes. Combine half-and-half and cornstarch, stirring with a whisk. Reduce heat to medium. Add half-and-half mixture and salt to pan; cook 1 minute or until sauce thickens, stirring constantly. Pour sauce over pasta mixture; toss gently to coat. Sprinkle with basil and cheese. Serve immediately.


• Wine note: Pasta Primavera is a burst of spring. The wine that accompanies it should be, too. Sauvignon blanc is a good option since the fresh "green" quality mirrors vegetables perfectly. But because this is a cream-based pasta primavera, I would opt instead for a pinot blanc. Rounder and more mellow than sauvignon blanc, pinot blanc at its best soars with freshness and vivacity, and is loaded with floral and citrus character.


Nutrition Values Per Serving:

• Calories 425

• Protein 17g

• Carbohydrate 67g

• Fat- total 11g

• Cholesterol 18mg

• Saturated fat 5g

• Dietary Fiber, total 6g

• Sodium 447mg

Original Pasta Primavera Recipe


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The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results.

The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how you’re doing.*