Light Pasta Primavera
Ingredients
- 1 lb penne pasta ⓘ
- 4 tablespoons butter ⓘ
- 8 ounces sliced mushrooms
- 1 tablespoon minced garlic ⓘ
- 9 baby carrots, julienne cut ⓘ
- 4 cups broccoli (or asparagus, snow peas, etc) ⓘ
- 1/2 cup vegetable broth ⓘ
- 1/2 tablespoon lemon juice ⓘ
- 1 teaspoon sugar ⓘ
- 1/4 teaspoon red pepper flakes ⓘ
- 1 teaspoon dried basil ⓘ
- salt and pepper, to taste ⓘ
- parmesan cheese, to taste sprinkled on top ⓘ
Instructions
- Cook pasta according to package directions.
- Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish.
- Steam the vegetables for a about 5 minutes.
- In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes.
- Add the steamed vegetables to the sauteed mushrooms.
- Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two.
- Add the cooked and drained pasta, incorporate with the vegetables.
Nutrition & Diet Analysis (per serving)
468
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).