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Pasta Primavera from Whole Foods

Pasta Primavera

Low sodium, Sugar conscious, Vegetarian

Pasta Primavera literally translates to "Spring Pasta" and everyone needs to know how to make a big, beautiful pasta dish for warm weather get-togethers. It's a crowd-pleasing, affordable contribution that goes with most anything, anywhere. Or, make it for Sunday supper and pack up the leftovers for everyone's Monday lunchboxes.


1 lb Whole Foods MarketTM Organic Fettuccine,

cooked al dente, drained (reserving 7 cup liquid)

2 TB 365 Everyday Value® Extra Virgin Olive Oil

5 lb button mushrooms, sliced

3 cloves garlic, roughly chopped

2 large spring (or 4 green) onions, thinly sliced

15 cups fresh (or frozen and thawed) green peas

Salt & ground black pepper to taste

7 cup grated Parmesan cheese

2 TB lemon juice

1 pint cherry tomatoes, halved

5 cup roughly chopped basil (optional)


1. Heat oil in a large, deep skillet over medium high heat. Add mushrooms and cook until just golden brown, 3 to 4 minutes. Add garlic and onions and cook 2 to 3 minutes. Stir in peas, salt and pepper. Immediately cover and cook until just tender, 2 to 3 minutes. Transfer to a large bowl and set aside.

2. In the same skillet over medium heat, toss the hot, drained pasta with reserved pasta water, cheese and lemon juice.

3. Gently toss mushroom mixture and tomatoes into the pasta. Season to taste, transfer to serving bowl(s), top with basil and serve.

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