A healthy version of the normal Primavera recipe!
6 oz. dried Linguine or Fettuccine Pasta
2-4 tablespoon Butter
Sugar Snap Peas
Red or Yellow Bell pepper
*Zucchini or Yellow Crookneck Squash
½ Onion, chopped
1-2 gloves Garlic
⅓ c – ½ c – ¾ c Chicken Broth
1 teaspoon ground Thyme
½ teaspoon Pepper
Grated Parmesan Cheese
*optional veggies, may use whatever you want to include
No nutrition information available
1. Cook pasta till tender but still firm. In skillet, sauté butter and garlic. Pour in a small amount of broth, about ¼ cup.
2. Add carrots, cook until slightly tender. Add onion, cook one minute. Add broccoli (and other veggies that need a bit longer too cook). Add more butter if needed. Cook for a few minutes, add bell peppers, then peas and mushrooms. Add more broth and spices. Sauté and simmer together for 2 minutes or so more. Add more broth if needed to keep moist.
3. Add pasta to veggies or serve veggies separate over pasta. Top with chicken and cheese.
TIP: Put a bit of broth over pasta noodles if serving separate.