"Pioneer Woman's" Pasta Primavera, lightened
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Broccoli, chopped bite-size, 3/4 cupOnion, diced, 1/2 one small onionGarlic, minced, 2 clovesCarrot, bias-sliced [Diagonal], 1 medium-largeZucchini, bias-sliced, 1 mediumMushrooms, rough-chopped, 1 cupBell Pepper, julienned [thin strips], 1 whole (any colour)Cooking sprayPenne, 6 oz (dry)SAUCE:White Wine, 1/4 cup (optional, replace with broth if not using)Low-Sodium Broth, 1/2 cupTable cream, 3/4 cupParmesan cheese, fresh-grated, 1/4 cupSalt & Pepper, to tasteBasil, 5 leaves, chiffonaded (stack leaves together, roll tight, and slice thin)Frozen Peas, 1/4 cup
Prep the vegetables.
Heat a skillet over medium-high heat. Coat with non-stick spray. Meanwhile, set pot full of water to boil.
Add the chopped onion and garlic to skillet; cook for one or two minutes, until they start to turn clear. Add broccoli; stir, add carrots.
Stir and cook for ONLY one minute, then transfer mixture to plate.
Add bell pepper strips, stir for ONLY one minute, transfer to plate.
By now, water should be boiling; add pasta and cook according to instructions (ONLY until al dente, do NOT overcook. Drain and set aside when al dente.)
Add zucchini to skillet, cook for ONLY one minute, transfer to plate.
Cook mushrooms for two minutes, add salt to taste; transfer to plate.
Pour wine and broth into skillet, deglazing pan (scraping up brown bits). If desired, add a tablespoon of butter [not included in nutrition info]. Cook for a minute or so, until liquid thickens slightly.
Add cream and parmesan; add salt & pepper to taste. Stir. Chiffonade basil and add to sauce; stir.
Add vegetables & mushrooms to sauce, along with frozen peas. Add al dente pasta and stir. If needed, add more broth and cream.
If desired, garnish with more parmesan and basil.
Serving Size: Makes 3 plate-full servings
Heat a skillet over medium-high heat. Coat with non-stick spray. Meanwhile, set pot full of water to boil.
Add the chopped onion and garlic to skillet; cook for one or two minutes, until they start to turn clear. Add broccoli; stir, add carrots.
Stir and cook for ONLY one minute, then transfer mixture to plate.
Add bell pepper strips, stir for ONLY one minute, transfer to plate.
By now, water should be boiling; add pasta and cook according to instructions (ONLY until al dente, do NOT overcook. Drain and set aside when al dente.)
Add zucchini to skillet, cook for ONLY one minute, transfer to plate.
Cook mushrooms for two minutes, add salt to taste; transfer to plate.
Pour wine and broth into skillet, deglazing pan (scraping up brown bits). If desired, add a tablespoon of butter [not included in nutrition info]. Cook for a minute or so, until liquid thickens slightly.
Add cream and parmesan; add salt & pepper to taste. Stir. Chiffonade basil and add to sauce; stir.
Add vegetables & mushrooms to sauce, along with frozen peas. Add al dente pasta and stir. If needed, add more broth and cream.
If desired, garnish with more parmesan and basil.
Serving Size: Makes 3 plate-full servings
Nutritional Info Amount Per Serving
- Calories: 409.5
- Total Fat: 15.5 g
- Cholesterol: 46.2 mg
- Sodium: 274.1 mg
- Total Carbs: 57.1 g
- Dietary Fiber: 10.0 g
- Protein: 14.8 g
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