Herbed Pasta Primavera


(1 vote) 5 1

This pasta dish is delicious and should be served as a main course since it is loaded with tons of wonderful ingredients such as garlic, asparagus, carrots, peas, onions and so much more.

Shared by


  • 6 oz. linguine, spaghetti, or fettuccine
  • 1 C. water
  • 2 tsp. cornstarch
  • 2 tsp. instant vegetable or chicken bouillon granules
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced
  • 8 oz. fresh asparagus, cut into 1-inch pieces
  • 2 medium carrots very thinly bias-sliced (1 C.)
  • 1/2 C. chopped onion
  • 1 6-oz. pkg. frozen pea pods, thawed and well drained
  • 2/3 C. sliced almonds or chopped cashews
  • 1/4 C. snipped parsley or 1 Tbs. dried parsley flakes
  • 2 lb. snipped fresh basil or 1-1/2 tsp..s dried basil, crushed
  • 1/4 tsp. pepper
  • 1/3 C. finely shredded Parmesan cheese

Our Readers Also Loved


Cook pasta according to package directions; drain. Meanwhile, for sauce, in a small bowl stir together water, cornstarch, and bouillon granules. Set aside.

Pour olive oil into wok or large skillet. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add asparagus, carrots, and onions; stir-fry for 2 minutes. Add pea pods, almonds or cashews, parsley, basil, and pepper. Stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetable mixture from wok. Stir sauce. Add sauce to wok. Cook and stir until thickened and bubbly. Cook and stir one minute more. Return vegetable mixture to wok; toss to coat. Heat through. To serve, spoon vegetable mixture over hot cooked pasta. Sprinkle with Parmesan cheese.

Makes 4 servings.

Around The Web