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Karney Family Recipes

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Karney Family Recipes

Pasta Primavera

Karney Family Recipes Posted on by

Natalie found this recipe many years ago in a magazine or newspaper and has been making it ever since. It’s been modified a little from the original, but we always try to make recipes our own.  This is a nice summery vegetarian meal that goes extremely well with a glass of crisp white wine.

Pasta Primavera

Recipe by: Mark Karney
Category: All, Main Entrees, Pasta, Vegetarian
Italian

Ingredients

40 minutes
8 Main dish servings.
241.03 kcal
  • ½ pound mostaccioli or rotini
  • ¾ stick of butter
  • 2 cups sliced fresh broccoli
  • 3 medium carrots, thinly sliced
  • 1 cup diced green onions
  • 4 cloves garlic minced
  • 2 teaspoons dried basil
  • ½ teaspoons black pepper
  • Salt to taste
  • 3 cups sliced fresh mushrooms
  • 12 ounces pea pods
  • ½ cup dry white wine
  • Freshly grated parmesan cheese

Instructions

Prep
20 minutes
Cook
20 minutes
Ready in
40 minutes
  1. Cook the pasta until tender, drain and keep warm.
  2. Melt the butter in a large skillet and stir in broccoli, carrot, garlic, basil, salt and pepper.
  3. Cook for 6 to 7 minutes until the broccoli is just tender.
  4. Add the mushrooms and cook for two minutes more.
  5. Add the peapods, onion, and wine, cover, and cook for two more minutes making sure that the vegetables are crisp tender.
  6. Taste and adjust seasonings.
  7. Toss the vegetable mixture with the pasta and serve with fresh grated Parmesan cheese.

Nutrition Facts

Pasta Primavera

Serves: 8 Main dish servings.

Amount Per Serving 2 cups
Calories 241.03 kcal
% Daily Value*
Total Fat 9.38 g 14.4%
Saturated Fat 5.58 g 27.9%
Trans Fat 0.35 g
Cholesterol 22.78 mg 7.6%
Sodium 424.16 mg 17.7%
Total Carbohydrate 30.94 g 10.3%
Dietary Fiber 3.98 g 15.9%
Sugars 4.91 g
Protein 7.04 g
Vitamin A 33.32 % Vitamin C 56.14 %
Calcium 6.38 % Iron 11.39 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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