Learn to Cook: Pasta Primavera
4

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.

View user submitted photos
    Ingredients: 
    • 1 pound fettuccine, cooked al dente, 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
    • Salt and ground black pepper to taste
    • 3/4 cup grated Parmesan cheese
    • 2 tablespoons lemon juice
    • 1 pint cherry tomatoes, halved
    • 1/2 cup roughly chopped basil (optional)
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    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 the hot, drained pasta with reserved pasta water, cheese and lemon juice.

    Gently toss mushroom mixture and tomatoes into the pasta. Season to taste, transfer to serving bowl(s), 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 carbohydrate (4g 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.

    Recipe Discussion