6 Best Spaghetti Recipes

6) Pasta Primavera                                              (6 of 6)


6) Pasta Primavera                                              (6 of 6)





  • Olive oil, 1 tbsp
  • Garlic (minced), 3 cloves
  • 1 large red bell pepper (seeded, julienned)
  • Thin asparagus (trimmed and sliced into small pieces), ½ lb
  • Button mushrooms (sliced), 1 cup
  • Cherry tomatoes (sliced), 1 cup
  • Chicken stock (low sodium), 1 cup
  • 1% milk, ½ cup
  • Salt, ½ tsp
  • Black pepper, ½ tsp
  • All-purpose flour, 1 tbsp (dissolve in 3 tbsp water)
  • Whole wheat linguine, ¾ lb
  • 1 large-sized carrot (peeled and sliced)
  • Parsley leaves (chopped), 2 tbsp
  • Basil leaves (shredded), ¼ cup


  1. Follow the package directions to prepare pasta. Drain, reserve ½ cup water and set aside to keep warm.
  2. Place a large sauce pan over med-high heat. Add oil.
  3. Stir in garlic and sauté for a minute until soft. Add peppers and cook for 3-4 minutes until are softened. Stir in asparagus, mushrooms, and tomatoes. Continue cooking for additional 5 minutes.
  4. Stir in flour and cook for another minute. Add milk, chicken stock, salt and pepper. Mix and bring to a gentle boil. Adjust heat to low and simmer for 5 minutes to thicken the sauce. Stir in carrots and stir.

Stir in pasta along with water (if required to adjust consistency of the sauce). Toss to combine with sauce and veggies. Heat through and serve warm garnished with basil, parsley and parmesan on the top.

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