Pasta Primavera

Okay, so I kinda love pasta. And this is my all-time ultra-favorite pasta recipe in the world. So good. Everything about it is so fresh and amazing.

• 1 Tbsp olive oil
• 3 cloves garlic, minced
• 1 red bell pepper, cut into strips
• 1/2 lb thin asparagus, cut into 2" pieces
• 1 C sliced mushrooms (4 oz)
• 1 C grape/cherry tomatoes, halved (I usually just dice whatever tomatoes I have on hand)
• 1 C chicken stock
• 1/2 C milk
• 1 Tbsp all-purpose flour mixed with 3 Tbsp water
• 1 large carrot, cut into ribbons with peeler
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 3/4 lb whole-wheat linguine or pasta
• 1/2 C grated Parmesan
• 2 Tbsp chopped parsley leaves
• 1/4 C shredded basil leaves

Heat oil over medium-high heat. Cook garlic until soft (about 1 minute). Add peppers and cook until they begin to soften (about 3 minutes).

Add mushrooms, asparagus and tomatoes (about 5 minutes). Stir in flour mixture (1 minute). Add chicken stock, milk, salt and pepper and bring to boil; reduce to simmer and cook five minutes. 

Stir in carrot strips. Toss mixture with pasta and serve garnished with Parmesan, parsley and basil. 

Nutrition Facts

Serving Size 360 g

Amount Per Serving

Calories  397 Calories from Fat  91

% Daily Value*

Total Fat  10.1g 15%

Saturated Fat  3.4g 17%

Trans Fat  0.0g

Cholesterol  76mg 25%

Sodium  727mg 30%

Total Carbohydrates  59.0g 20%

Dietary Fiber  3.2g 13%

Sugars  6.3g

Protein  18.7g

Vitamin A 101% • Vitamin C 85% Calcium 23% • Iron 28%

Nutrition Grade A-

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• High in thiamin
• Very high in vitamin A
• Very high in vitamin C

HERE is where I got the recipe. So good. Seriously.