Maryanne's Pasta Primavera

Maryanne's Pasta Primavera

12

"Most people hate Brussels sprouts but they are very tasty in this rich, lower-fat dish."

Ingredients

55 m {{adjustedServings}} servings 383 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 54g
  • 17%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 265 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
  2. Meanwhile in a medium saucepan on high heat, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender.
  3. Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornstarch. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.
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Reviews

12
  1. 12 Ratings

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No one in my family liked this recipe. I won't be making it again.

I kept everything the same in this dish except that I sauteed the veggies instead of boiling them and substituted the tarragon for a bunch of minced garlic. I have never loved brussel sprouts (...

This recipe is delicious! I did make a few adjustments, but mostly to accomoodate what I had on hand and for quantity. I had brussel sprouts that I wanted to use and changed the rest of the vege...