Pappardelle Primavera

Campbell's Pappardelle Primavera Recipe

Everyone will eat their veggies when they taste this delicious dish.  It features wide ribbons of pappardelle pasta tossed with vegetables in a savory Italian sauce.

At a glance


20 min.


40 min.



Servings: about 1 3/4 cups each

Cook: 20 min.

Made With

  • Prego® Heart Smart™ Roasted Red Pepper & Garlic Italian Sauce

    Prego® Heart Smart™ Roasted Red Pepper & Garlic Italian Sauce

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What You'll Need

1 teaspoon olive oil
1 large onion, finely chopped (about 1 cup)
8 ounces fresh green beans, trimmed
2 large carrots, peeled and diced (about 1 cup)
1 package (10 ounces) frozen broccoli florets florets, thawed
1 cup frozen peas, thawed
3 cups Prego® Heart Smart™ Roasted Red Pepper & Garlic Italian Sauce
1 pound (2 packages, 8 ounces each ) pappardelle (flat ribbon shaped) pasta, cooked and drained
1/4 cup fresh basil leaves, cut into thin strips

How to Make It

  • 1

    Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, beans and carrots and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.

  • 2

    Stir the broccoli, peas and sauce in the skillet and and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the vegetables are tender.

  • 3

    Place the pappardelle into a large bowl.  Add the vegetable mixture and toss to coat.  Sprinkle with the basil.

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  • Helper: For thinner sauce consistency, stir in 1/4 cup pasta cooking water.
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