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Light Pasta Primavera

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“The sauce on this is not a thick alfredo-type sauce, so don't expect that. It is a light sauce with a touch of garlic. My experience is that by adding the broth, I can reduce the amount of butter in the dish by quite a lot, while still maintaining a very moist and flavorful taste. If you are inclined, you can add some diced cooked chicken or some shrimp along with the pasta in Step 7.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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