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Pasta Primavera

July 2, 2017

Pasta Primavera

This dish can be served right away or served chilled. I toss in mini pepperonis for added protein.


8 oz. uncooked linguine

1 Tbsp. zesty Italian dressing

1 c. thinly sliced fresh broccoli

1 carrot, thinly sliced

1/2 c. sliced green onions

1/4 c. butter, cubed

1 1/2 c. sliced fresh mushrooms

1 clove garlic (I use 1/2 tsp. of prepared garlic)

1 tsp. dried basil

1/2 tsp. salt

1/4 tsp. ground black pepper

6 oz. fresh snow peas (roughly 2 cups)

1/4 c. chicken broth

1/4 c. shredded Parmesan cheese


1. Cook linguine according to package. Drain and toss with 1 Tbsp. of zesty Italian Dressing.

2. While noodles are boiling, cook the broccoli, carrot and onions in butter for about 3 minutes.

3. Add the mushrooms, garlic, basil, salt and pepper and cook 1 minute longer.

4. Add the snow peas and broth. Cover and cook for 2 minutes longer until peas are crisp-tender.

5. Add linguine with dressing to skillet and toss to coat.

6. Sprinkle shredded cheese over the top of each serving.

Apron String Notes: This recipe has many opportunities for amendment... skip the snow peas and add frozen peas; toss in baby spinach leaves during step number 4; what about a few black olives and mini pepperonis?




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