BROCCOLI VEGGIE PASTA PRIMAVERA

Broccoli Veggie Pasta Primavera image

Chock-full of veggies, this simple, colorful pasta makes a filling dinner. In smaller servings, it works equally well as a side dish. -Stephanie Marchese, Whitefish Bay, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked linguine
1 cup thinly sliced fresh broccoli
1 medium carrot, thinly sliced
1/2 cup sliced green onions
1/4 cup butter, cubed
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces fresh or frozen snow peas (about 2 cups), thawed
1/4 cup dry white wine or chicken broth
1/4 cup shredded Parmesan cheese

Steps:

Cook linguine according to package directions. , Meanwhile, in a large skillet, cook the broccoli, carrot and onions in butter for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 376 calories, Fat 14g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 514mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.