quick-pasta-primavera

Quick Pasta Primavera

9 Reviews Add a Pic
MARBALET
Recipe by  MARBALET

“This yummy vegetable pasta dish can be made in a jiffy for those busy evenings. Serve with crusty bread and green salad for a filling meal, if desired.”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. Meanwhile, in a medium sauce pan combine water, mushrooms, beans, red or green bell pepper, garlic, and ground black pepper. Bring to a boil; reduce heat. Cover and simmer for 4 minutes or until vegetables are tender; do not drain.
  3. In a small bowl, combine milk and cornstarch; stir into vegetable mixture. Stir and cook over medium heat until thickened and bubbly. Cook and stir for 1 minute more; add cheese and stir until melted. Pour sauce over pasta and garnish with tomato wedges. Serve.

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Reviews (9)

Rate This Recipe
DARICE CAIRNS
16

DARICE CAIRNS

Now I don't have to go to the pizza place for prima vera. In the time it would take me to get ready to go out, I can have this done. I've used various vegetables and it always turns out great!

Mona E
14

Mona E

I was very impressed with the way this tasted... but only after adding some salt to give it more flavor. Next time I will add more cheese to the sauce, or something else to give it a more unique flavor. I really enjoyed the vegetables in combination with the sauce and pasta. I would definitely make this again, just add a little more flavor.

Chris
13

Chris

I always keep condensed milk in the cabinet, I thought this recipe was a great way to make a quick home-made dish. I added red pepper flakes to the sauce to spice it up for my husband and I served the mozzarella on the side so the sauce wasn't too rich for me.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 278 cal
  • 14%
  • Fat
  • 9.1 g
  • 14%
  • Carbs
  • 36.9 g
  • 12%
  • Protein
  • 13.4 g
  • 27%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 156 mg
  • 6%

Based on a 2,000 calorie diet

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