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Spaghetti Primavera

  • 20minutes
  • 655calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoon(s) margarine , substitute butter

  2. 3 medium carrots , cut lengthwise into matchstick-thin strips

  3. 1 medium onion , chopped

  4. 2 clove(s)

  5. garlic , crushed with garlic press

  6. 3/4 teaspoon(s) salt

  7. 1 package(s) 16 ounces , spaghetti

  8. 1 bag(s) (16 ounces)

  9. broccoli flowerets

  10. 1 pound(s) asparagus , trimmed and cut diagonally into 1-inch pieces

  11. 1/4 teaspoon(s) crushed red pepper

  12. 1 cup(s) loosely packed fresh basil leaves , chopped

  13. 1/2 cup(s) grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet, melt 2 tablespoons margarine or butter over medium heat. Add carrots and onion, and cook 10 minutes or until tender and golden, stirring occasionally. Add garlic; cook 1 minute, stirring.

  2. Meanwhile, heat large saucepot of salted water to boiling over high heat; add spaghetti and cook as label directs.

  3. To carrot mixture in skillet, add broccoli, asparagus, crushed red pepper, 3/4 teaspoon salt, and 1/2 cup water; heat to boiling over medium-high heat. Reduce heat to medium; cover and cook 6 to 10 minutes longer, until vegetables are tender, stirring occasionally.

  4. When pasta has cooked to desired doneness, remove, and reserve 3/4 cup pasta cooking water. Drain pasta and return to saucepot. Add basil, cheese, remaining 2 tablespoons margarine or butter, and reserved pasta cooking water; toss well. Add vegetable mixture and gently toss again.

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