Pasta Primavera
Linguine pasta tossed with a bounty of vegetables and a light cream sauce.
Ingredients
- 2 tablespoons olive oil
- 1 large carrot peeled and thinly sliced
- 1 cup broccoli florets
- 1 red bell pepper seeded and sliced into strips
- 4 ounces white mushrooms washed and sliced
- 1 medium zucchini sliced or cut into strips
- 1 medium summer squash sliced or cut into strips
- 2 tablespoons butter
- ½ large onion small diced
- 4 cloves garlic minced
- ¼ cup white wine
- ½ cup chicken or vegetable broth
- ½ cup heavy cream
- ½ pound linguine noodles cooked and drained according to package directions
- ½ cup grated parmesan plus more for garnish
- Handful of basil leaves cut into ribbons for garnish
Instructions
- In a very large skillet, heat olive oil over medium high heat. Add carrots and sauté for 1 minute. Add remaining vegetables and sauté until they just begin to soften. Remove from pan and set aside.
- Add butter and onion to pan and cook until translucent, then add garlic and cook for another minute.
- Add the wine and scrape up any bits on the bottom of the pan. Stir in chicken broth, cream and parmesan. Season with salt and pepper, to taste.
- Add vegetables and cooked pasta to sauce. Toss and heat until warmed through.
- To serve, top with shredded basil and extra cheese.
Nutrition
Calories: 764kcalCarbohydrates: 56gProtein: 15gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 7gMonounsaturated Fat: 22gTrans Fat: 0.2gCholesterol: 81mgSodium: 303mgPotassium: 747mgFiber: 5gSugar: 8gVitamin A: 4538IUVitamin C: 79mgCalcium: 187mgIron: 2mg
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