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Pasta Primavera
Pasta Primavera

Category: Main Dish | Serves: 6

(26 ratings)

Nutrition Information:
Calories: 227
Protein: 11 g
Carbs: 42 g
Fat: 3 g
Saturated Fat: 1 g
Sodium: 141 mg
Fiber: 7 g

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8 ounces uncooked whole wheat linguine
1 medium carrot, thinly sliced
1/2 cup chopped onion
1/2 cup julienned sweet red pepper
1/2 cup julienned yellow bell pepper
1 medium zucchini, thinly sliced
1 medium yellow squash, thinly sliced
1 cup broccoli florets
1 bunch thin fresh asparagus, cut into 3-inch pieces
1 cup6 fresh mushrooms, sliced
1/3 cup all-purpose flour
2 cups low sodium chicken broth
1/2 cup white wine
1/4 teaspoon salt
1/4 cup minced fresh basil
6 tablespoons grated Parmesan cheese
1 Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with nonstick cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add asparagus and mushrooms; cook 5 minutes longer.
2 In a saucepan, bring chicken broth to a boil. Add wine and salt; stir well. Pour over vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to coat. Sprinkle with Parmesan cheese.

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