Campbell's Kitchen Home > Recipes > Pasta Primavera

Pasta Primavera

This restaurant favorite is a cinch to make at home.  The veggies get great flavor because they cook in the sauce, and the whole dish is ready to serve in just 35 minutes!

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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup  (Regular, 98% Fat Free or Healthy Request®)

1/2 cup water

3 tablespoons grated Parmesan cheese

1 tablespoon lemon juice

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves, crushed

1 tablespoon chopped fresh parsley  or 1 teaspoon dried parsley flakes

3 cloves garlic, minced

1/4 teaspoon freshly ground black pepper

4 cups cut-up vegetables  (broccoli florets, cauliflower florets and sliced carrots)

1/2 package (8 ounces) spaghetti, cooked and drained

  • Heat the soup, water, 2 tablespoons cheese, the lemon juice, basil, parsley, garlic, black pepper and vegetables in a 12-inch skillet over medium heat to a boil.  Reduce the heat to low.  Cover and cook for 15 minutes or until the vegetables are tender, stirring occasionally.
  • Add the spaghetti to the skillet and toss to coat.  Sprinkle with the remaining cheese.

Ratings & Reviews

(8) Average rating from 8 members

  • Submitted by: candice y.

    Date: 07/14/2007

    I was low on groceries, so I sauteed a can of spinach and a can of diced tomatoes in garlic, lemon, pepper and olive oil with some left over cubed chicken. I mixed it with cooked spaghetti and added Cream of Chicken soup. It was SOOOOO good!!!

  • Submitted by: misty a.

    Date: 04/03/2006

    It's fabulous and so yummy!

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Nutritional Information

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At a Glance

Source: Campbell's Kitchen

Prep: 15 minutes

Cook: 20 minutes

Makes: 4 servings (about 1 1/2 cups each)


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