Pasta Primavera

Pasta Primavera
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon cornstarch
  • 1/8 teaspoon crushed red pepper
  • 2 cups green beans, trimmed and halved crosswise
  • 1 cup chopped onion
  • 1 teaspoon cornstarch
  • 1 cup grape tomatoes, halved
  • 2 teaspoons minced fresh garlic
  • + 23 more ingredients
    • ¾ teaspoon salt
    • ½ cup (1-inch) slices asparagus (about 2 ounces)
    • ¾ teaspoon salt
    • ¼ cup chopped fresh basil
    • 1 tablespoon olive oil
    • ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
    • ½ cup (1-inch) slices asparagus (about 2 ounces)
    • 2 cups broccoli florets
    • 2/3 cup half-and-half
    • 1 tablespoon olive oil
    • ½ cup fresh or frozen green peas
    • 1 cup chopped onion
    • 1/8 teaspoon crushed red pepper
    • ½ cup fresh or frozen green peas
    • 2 cups broccoli florets
    • 6 ounces uncooked fettuccine
    • 2/3 cup half-and-half
    • 2 teaspoons minced fresh garlic
    • 1 cup grape tomatoes, halved
    • ¼ cup (1 ounce) shaved Parmigiano-Reggiano cheese
    • 2 cups green beans, trimmed and halved crosswise
    • 6 ounces uncooked fettuccine
    • ¼ cup chopped fresh basil

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 mix...

View full recipe at My Recipes

Comments

Variations on Pasta Primavera

  • Pasta Primavera
    • 1/4 teaspoon black pepper
    • 1/2 cup sliced green onions
    • 2 cups diced zucchini
    • 1 1/2 cups shelled green peas (about 1 1/2 pounds unshelled)
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    • 2 garlic cloves, minced
    • 1 small red onion, thinly sliced
    • 1 cup halved cherry tomatoes
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    • 2 garlic cloves, minced
    • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
    • 2 cups sliced carrot
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    • 1 teaspoon sugar
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    • 1 tablespoon balsamic vinegar
    • 1/2 pound asparagus
    • 1 1/2 pints grape tomatoes
    • 1/4 cup fresh basil
    • 1 teaspoon grated fresh lemon zest
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    • 3 cups frozen vegetable blend (broccoli, cauliflower and carrots)
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    • 12 fresh or frozen asparagus spears, cut into 2-inch pieces
    • 1/4 cup butter or margarine
    • 1 cup sliced green onions
    • 1/3 cup chopped fresh basil
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