Pasta Primavera

The classic creamy pasta dish gets lightened up for spring.

Pasta Primavera

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    Tbsp olive oil

  • 4

    cloves garlic, minced

  • ¾

    lb sugar snap peas, halved lengthwise

  • 1

    red bell pepper, thinly sliced

  • 2

    carrots, shaved with a peeler

  • 1

    (9-oz) box artichoke hearts, thawed

  • Kosher salt and freshly ground pepper

  • 1

    lb whole wheat spaghetti or linguine

  • 1

    tsp finely grated lemon zest

  • 1

    Tbsp Dijon mustard

  • 1

    cup finely grated Parmesan cheese

  • ¼

    cup 2% evaporated milk

  • Torn fresh basil

Directions

Warm oil over medium heat in a large skillet. Cook garlic until golden, about 2 minutes. Add peas, bell pepper, carrots, and artichoke hearts. Season lightly with salt and pepper. Increase heat to medium-high and cook until just tender, stirring occasionally, about 5 minutes. Meanwhile, cook spaghetti in a large pot of salted, boiling water. When pasta is nearly done, set aside 1½ cups cooking water, then drain pasta. Toss pasta with vegetables in skillet. ­Reduce heat to medium. Add 1 cup pasta ­cooking water, lemon zest, ­mustard, Parmesan, and evaporated milk. Cook gently until mixture is combined and creamy. Add more cooking water if pasta gets too dry. Taste and season with more salt and pepper, if ­desired. Divide among 6 bowls; top with fresh basil. Serves 6. PER SERVING: 460 cal, 69g carbs, 20g protein, 10g fat, 15mg chol, 370mg sodium, 15g fiber


Nutrition

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