Recipes: Main Entrees

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Pasta Primavera Medley



  • 2 cups green beans trimmed and sliced
  • 2 cups broccoli florets
  • 1 cup (1 inch) sliced asparagus
  • 1/2 lb. uncooked fettuccine
  • 1 Tbsp. olive oil
  • 1 cup chopped Vidalia onion
  • 2 tsp. minced fresh garlic
  • 1 tsp. crushed red pepper
  • 1/2 cup fresh or frozen green peas
  • 1 cup grape tomatoes, halved
  • 3/4 cup half and half cream or milk
  • 1 tsp cornstarch or flour
  • 3/4 tsp. Jane’s® Krazy Mixed Up Salt
  • 1/4 cup chopped fresh basil or dried from the spice rack
  • 1/4 cup shaved parmesan cheese


  1. Cook green beans in boiling water 1 minute.
  2. Add broccoli and asparagus; cook 2 minutes or until vegetables are crisp and tender.
  3. Remove vegetables from pan with a slotted spoon and place into a bowl.
  4. Return water to a boil.
  5. Add pasta; cook 10 minutes or until al dente.
  6. Drain noodles and add noodles to vegetable mixture.
  7. Heat oil in a large nonstick skillet over medium high heat.
  8. Add 1 cup onion, saute for 2 minutes.
  9. Add garlic and red pepper; saute 3 minutes or until onion begins to brown.
  10. Add peas, and saute 1 minute.
  11. Add tomatoes; saute 2 minutes.
  12. In a small bowl, combine half & half with cornstarch, stirring with a whisk.
  13. Reduce heat to medium, add half & half mixture and Jane’s® Crazy Mixed Up Salt to pan; cook 1 minute or until sauce thickens, stirring constantly.
  14. Pour sauce over pasta mixture; toss gently to coat.
  15. Sprinkle with basil and shaved cheese. Serve immediately.

Servings: 4

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