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Maryanne's Pasta Primavera

Maryanne's Pasta Primavera

  • Prep

    25 m
  • Cook

    30 m
  • Ready In

    55 m
Maryanne

Maryanne

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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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

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

HOLLY1966
29

HOLLY1966

10/28/2003

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

riz
9

riz

8/18/2011

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 (I like all veggies but cabbage), however, my kids like them so I have been trying to learn:) I really LOVED this dish. It tasted rich and creamy.

MDTONRY
8

MDTONRY

10/29/2008

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 vegetables. I used sliced carrots and sliced red peppers. I also sauteed the brussel sprouts and carrots, since they are harder in texture in a bit of olive oil and garlic first - and then continued with the recipe, adding vegetable broth (instead of water and bouillion). I like a lot of sauce, so I increased the liquid amount to 1 1/2 cups and I think this actually results in a good generous serving for 2 - instead of 4. I didn't have tarragon - substituted sage. Also added white pepper to the liquid mix. I also had whipped cream cheese on hand instead of sour cream, so I used that. My teenaged daughter cleaned her plate and I'm enjoying the final bites of mine right now!Just had to write right away since the reviews seemed so so and this was not my experience. I think the outcome would be very similar even if you used all of the ingredients in the recipe, except for the quantity of the sauce.

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