Texas AgriLife Extension Service">

Dinner Tonight - Pasta Primavera

We are making Pasta Primavera on this week's "Dinner Tonight." Watch some simple steps to an amazing dinner for your family.


Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 6
Cost per Serving: $1.68

Utensils Needed
Baking sheet
Cutting board
Parchment paper
10" skillet
Large pot

Ingredients

  • 3 carrots, peeled and cut into thin strips

  • 1 red bell pepper, cut into thin strips

  • 1 cup asparagus pieces

  • 1 onion, thinly sliced

  • 1 cup edamame, shelled

  • 1 cup grape tomatoes, halved

  • 1 tablespoon olive oil

  • 2 teaspoons minced fresh garlic

  • 2/3 cup evaporated fat-free milk

  • 3/4 cup grated parmesan cheese

  • 1 tablespoon chopped fresh basil

  • 6 ounces uncooked whole wheat fettuccine

Directions

  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper and layer vegetables onto paper. Drizzle with 1 teaspoon of olive oil. Roast in the oven for approximately 20 minutes.

  2. While vegetables are roasting, cook spaghetti according to package directions. Drain.

  3. Heat olive oil in a 10" skillet over medium heat and add garlic. Saute for 1 minute and add the milk and Parmesan cheese. Stir constantly until milk is hot and cheese is melted. Add the roasted vegetables and spaghetti. Toss gently with chopped basil and serve immediately.

NUTRITION FACTS
Serving Size: 1 cup
Calories: 300
Fat: 10 g
Cholesterol: 12 mg
Sodium: 258 mg
Total Carbohydrate: 39 g
Dietary Fiber: 7 g
Protein: 18 g



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