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Pasta Primavera

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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 Servings
Choose the freshest vegetables to highlight in this delicious springtime pasta.
3/4 cup whipping cream
3/4 cup or more chicken broth
1/2 cup freshly grated parmesan cheese
1/4 cup purchased basil pesto
1/4 cup finely chopped sun-dried tomatoes, soaked in warm water until soft, drained
8 ounces dried linguine (or 9 ounces fresh)
1/4 cup (1/2 stick) butter
1 1/2 cups assorted raw vegetables cut in bite size pieces (such as broccoli, peas, carrots, cherry tomatoes, asparagus, fresh sweet corn kernels, green beans)
2 teaspoons olive oil
1 1/2 cups bite-size pieces skinless chicken breasts
2 tablespoons fresh basil chiffonade
2 tablespoons parmesan cheese
Pasta Primavera Recipe at
Heat cream and 3/4 cup broth in 1-quart saucepan over medium heat until hot. Whisk in cheese, pesto and sun-dried tomatoes. Keep sauce warm. If necessary, thin sauce with more chicken broth to coat pasta and vegetables evenly.

Cook pasta in large pot of boiling water until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain. Return pasta to pot. Add butter and toss to coat.

Meanwhile, steam vegetables until crisp-tender, about 5 minutes. Heat oil in large nonstick skillet over medium-high heat. Add chicken pieces and saute until chicken is just heated through, about 2 minutes.

Add vegetables, chicken and sauce to pasta in pot. Toss gently to combine. Spoon pasta onto plates. Sprinkle with Parmesan cheese and basil. Serve.

Recipe created exclusively for by Cheryl Forberg, R.D., Health Editor at

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Spring Pastas
Nutrition Facts per Serving
Yield:   4 Servings
Calories: 579
Fat. Total: 41g
Fiber: 3g
Carbohydrates, Total: 38g
Sodium: 626mg
% Cal. from Fat: 64%
Cholesterol: 98mg
Protein: 18g
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