Pappardelle Primavera Recipe

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.

Recipe Nutritional Information

Made With

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

calories

433

totalfat

4.2g

saturatedfat

0.3g

cholesterol

0mg

sodium

396mg

totalcarbohydrate

85g

dietaryfiber

10.2g

protein

15.8g

vitamina

120%DV

vitaminc

70%DV

calcium

10%DV

iron

30%DV

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