Pasta Primavera
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 596kcal
Ingredients
- 1 lb. linguini
- ¼ cup butter
- 1 onion chopped
- 2 cloves garlic cloves minced
- 3-4 cups veggies of choice cut up into bite-size pieces. - broccoli, asparagus, carrots, zucchini, tomatoes, snow pea pods, mushrooms etc.
- 1½-2 cups chicken broth
- 1½ cups half and half
- 1½ cups parmesan cheese or an Italian blend
- salt & pepper
- 2 Tbs. fresh basil chopped
- 1-2 green onions chopped, optional
Instructions
- Start the water for the pasta and cook it to package directions.
- Melt 1 Tbs. butter and cook the onion and garlic until translucent.
- Saute the veggies, until they're tender-crisp and remove from the pan.
- Pour in the chicken broth and cook over medium heat till warm.
- Turn the heat to low and whisk in the half and half and parmesan.
- Season the sauce with salt and pepper to taste. Be sure not to let the sauce boil.
- Add basil and green onions, if you're using them and stir to heat through.
Nutrition
Calories: 596kcal | Carbohydrates: 75g | Protein: 24g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 756mg | Potassium: 537mg | Fiber: 6g | Sugar: 3g | Vitamin A: 5322IU | Vitamin C: 16mg | Calcium: 410mg | Iron: 2mg