Recipe: Pasta Primavera

Many Pasta Primavera recipes use a cream sauce but I liked this one because it's in a garlic sauce!

This makes it's so much healthier than some of the versions you will find and restaurants.

This meal was so fresh and so delicious, a great summer meal too.

This recipe comes from the Better Homes and Gardens 'New' Cook Book of Prizewinning Recipes.

A gift from my Parents for Christmas this book is just full of great recipes and cooking tips.

Available here

Herbed Pasta Primavera

Ingredients:

1 3/4 cups (8 ounces) dry multigrain or whole wheat penne pasta

8 ounces packaged, peeled baby carrots (cut lengthwise)

1 tbsp olive oil

1 1/2 cups fresh green beans, trimmed and cut into 2-inch pieces

1/2 cup sliced green onion or chopped onion

3/4 cup chicken broth (sub veggie broth to make it Vegan/Vegetarian)

2 cloves garlic, minced

1 medium zucchini and/or yellow summer squash, halved lengthwise and sliced 1/4 inch thick

2 tbsps snipped fresh basil or 1 tsp dried, crushed basil

1/4 tsp salt

1/4 cup sliced almonds, toasted (we omitted this)

Grated parmesan cheese

cracked black pepper

Directions:

1. Cooks pasta according to package instructions; drain. Return to hot saucepan; cover and keep warm.

2. Meanwhile, in a large skillet cook and stir carrots in hot olive oil for 5 minutes. Add green beans, onion, broth and garlic. Reduce heat and simmer, uncovered, for 3 minutes, stirring occasionally. Stir in squash. Simmer, uncovered, for 4 to 5 minutes or until vegetables are crisp-tender, stirring occasionally.

3. Toss vegetable mixture, basil, and salt with pasta. Sprinkle with almonds, cheese and pepper. (if desired).

A 1 3/4 cup serving has less than 300 calories! Yum!

Enjoy!

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