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5
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9
votes
Pasta Primavera Recipe
This pasta primavera recipe is easy to make and loaded with healthy vegetables and hearty pasta. It's perfect for lunch or dinner.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course, Side Dish
Cuisine:
American
Servings:
4
servings
Author:
Holly
Equipment
Pasta Pot
Large Skillet
Ingredients
8
ounces
pasta
3
tablespoons
butter
1
teaspoon
garlic
minced
1
cup
zucchini
sliced
½
cup
asparagus
trimmed
½
cup
red pepper
diced
½
cup
chicken stock
1
jar
Alfredo sauce
½
cup
petite peas
½
cup
snow peas
½
cup
parmesan cheese
shredded
Instructions
Cook pasta according to package directions and set aside.
Add butter to a skillet and melt over medium heat. Add garlic and saute for a minute.
Add all vegetables except for peas. Stir in chicken stock and simmer for 3-4 minutes.
When veggies are cooked tender-crisp, stir in the Alfredo sauce and peas. Simmer for 2 minutes.
Sprinkle in parmesan cheese and add pasta. Mix until fully coated and heated through - about 2 minutes.
Notes
Refrigerate leftovers in a covered container for up to 3 days.
Reheat leftovers on the stove or the microwave.
Freeze primavera without the pasta for up to 1 month in a zippered bag.
Frozen pasta is not firm once it's thawed, so make pot of fresh pasta and serve with reheated veggies and sauce
Nutrition
Calories:
582
kcal
|
Carbohydrates:
54
g
|
Protein:
19
g
|
Fat:
32
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.3
g
|
Cholesterol:
106
mg
|
Sodium:
1075
mg
|
Potassium:
398
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
1405
IU
|
Vitamin C:
45
mg
|
Calcium:
185
mg
|
Iron:
2
mg