November 28, 2011

Pasta Primavera

Well here is the last recipe of the month i cant believe its the end of November. Deployment will be over soon and my husband will be back! I've done a couple other primaveras before i love to have fresh veggies in my pasta i always have a bunch on hand you can always add your own veggies i added carrots,red peppers,onions and asparagus.

Calories 250,Carbs 42,Fat 5,Protein 13

2 teaspoon olive oil
1 cup chopped onion
1/2 teaspoon cracked black pepper
1 cup chopped organic carrots
1/2 cup water
1 organic small red bell pepper,julienned 
1 cup sliced  mushrooms
1 cup organic low sodium vegetable broth
2 teaspoon organic cornstarch or arrowroot powder 
1/4 cup organic half and half
1/4 cup Parmesan 

Cook the pasta according the package.

Heat the oil in a large saute pan over medium high heat. add the onion and saute for 3 mins or until soft. add the black pepper.

Add the carrot and asparagus to the pan and saute to coat with seasonings. add the water,cover and allow the veggies to steam for 4 mins or until carrots begin to soften.

Add the red bell pepper and mushrooms and stir. add the broth to the pan. whisk the cornstarch into the half and half, and add to the pan. cook for 4 mins or until the sauce thickens up toss in the pasta stir to coat.

add the Parmesan cheese to the mix and toss well.

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  1. This looks so delicious. Would love for you to share this with us over at

  2. I like asparagus but it's not something I normally buy. I bought it just for this pasta and SO glad I did. Even my boyfriend (who says he hate asparagus) loved this - actually said the asparagus was his favorite part (I roasted it first). I left out the mushrooms cuz neither of us like them, and used whole wheat rotini, but otherwise followed to a T. Definitely a new pasta favorite.

  3. This looks delicious! I can't wait to try it out! And Hello from California, but Kansas is my home!


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