How to Cook: Pasta Primavera

How to Cook: Pasta Primavera

Serves 6 to 8
Pasta Primavera literally translates to "Spring Pasta" and everyone needs to know how to make a big, beautiful pasta dish for warm-weather get-togethers. It's a crowd-pleasing, affordable contribution that goes with most anything, anywhere.
  • 1 pound fettuccine, cooked according to package directions, drained (reserving 3/4 cup liquid)
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound button mushrooms, sliced
  • 3 cloves garlic, roughly chopped
  • 2 large spring (or 4 green) onions, thinly sliced
  • 1 1/2 cup fresh (or frozen and thawed) green peas
  • 1/2 teaspoon ground black pepper
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 2 tablespoons lemon juice
  • 1 pint cherry tomatoes, halved
  • 1/2 cup roughly chopped basil (optional)
  • 1/2 teaspoon fine sea salt
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Heat oil in a large, deep skillet over medium-high heat. Add mushrooms and cook until just golden brown, 3 to 4 minutes. Add garlic and onions and cook 2 to 3 minutes. Stir in peas, salt and pepper. Immediately cover and cook until just tender, 2 to 3 minutes. Transfer to a large bowl and set aside.

In the same skillet over medium heat, toss hot, drained pasta with reserved pasta water, cheese and lemon juice.

Gently toss mushroom mixture and tomatoes into pasta. Transfer to serving bowls, top with basil and serve.
Nutritional Info: 
Per Serving: 220 calories (70 from fat), 7g total fat, 2g saturated fat, 10mg cholesterol, 310mg sodium, 29g carbohydrates, (4 g dietary fiber, 4g sugar), 10g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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