Campbell's Kitchen Home > Recipes > Easy Pasta Primavera

Easy Pasta Primavera

This meatless entrée uses chicken broth and a little cornstarch instead of the usual cream and butter to make a tasty but lighter version of classic pasta primavera.

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2 tablespoons cornstarch

1 3/4 cups Swanson® Natural Goodness® Chicken Broth  

1 teaspoon dried oregano leaves, crushed

1/4 teaspoon garlic powder or 2 cloves garlic, minced

2 cups broccoli florets

2 medium carrots, sliced (about 1 cup)

1 medium onion, cut into wedges

1 medium tomato, diced (about 1 cup)

1/2 of a 1-pound package thin spaghetti, cooked and drained (about 4 cups)

3 tablespoons grated Parmesan cheese

  • Stir the cornstarch and 3/4 cup broth in a small bowl until the mixture is smooth.
  • Heat the remaining broth, oregano, garlic powder, broccoli, carrots and onion in a 4-quart saucepan over medium heat to a boil. Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender-crisp.
  • Stir the cornstarch mixture in the saucepan. Cook and stir until the mixture boils and thickens. Stir in the tomato. Add the spaghetti and toss to coat. Sprinkle with the cheese.

Ratings & Reviews

(7) Average rating from 7 members

  • Submitted by: Ashley F.

    Date: 07/17/2009

    I like to add green and red peppers to give it more veggies and add more garlic since my husband and I love garlic. I also like to top it with feta cheese instead of Parmesan.

  • Submitted by: Colleen R.

    Date: 04/03/2009

    Not being big pasta eaters. We really enjoyed this. Our girls from college will flip out on this one.

  • Submitted by: Athena D.

    Date: 08/05/2008

    It was good.

  • Submitted by: monica s.

    Date: 01/08/2008

    I've already made it again, per my husband's request. It makes an excellent meal!

Reviews 1-4 of 5

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Nutritional Information

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At a Glance

Source: Campbell's Kitchen

Prep: 20 minutes

Cook: 15 minutes

Makes: 4 servings (about 2 cups each)


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