Light Pasta Primavera

Name: Light Pasta Primavera
Ingredients: 1 lb penne pasta; 4 tablespoons butter; 8 ounces sliced mushrooms; 1 tablespoon minced garlic; 9 baby carrots, julienne cut; 4 cups broccoli (or asparagus, snow peas, etc); 1/2 cup vegetable broth; 1/2 tablespoon lemon juice; 1 teaspoon sugar; 1/4 teaspoon red pepper flakes; 1 teaspoon dried basil; salt and pepper, to taste; parmesan cheese, to taste sprinkled on top

13 ingredients

7 steps

Ingredients

1 lb penne pasta
4 tablespoons butter
8 ounces sliced mushrooms
1 tablespoon minced garlic
9 baby carrots, julienne cut
4 cups broccoli (or asparagus, snow peas, etc)
1/2 cup vegetable broth
1/2 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1 teaspoon dried basil
salt and pepper, to taste
parmesan cheese, to taste sprinkled on top

Directions

1

Cook pasta according to package directions.
2

Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish.
3

Steam the vegetables for a about 5 minutes.
4

In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes.
5

Add the steamed vegetables to the sauteed mushrooms.
6

Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two.
7

Add the cooked and drained pasta, incorporate with the vegetables.