Gourmet Pasta Primavera Recipe


Difficulty LevelEasyHealth IndexAverage
CuisineMain Ingredient
Interest Group


 Thin asparagus12 Ounce
 Yellow crookneck squash8 Ounce (1 Medium Piece)
 Vermicelli1 Pound
 Garlic1 Clove (5 gm), peeled and cut in half
 Thawed frozen peas1 1⁄2 Cup (24 tbs)
 Red pepper1 , cut in small cubes
 Thinly sliced scallions1 Cup (16 tbs) (Including Green Tops)
 Heavy cream1 1⁄2 Cup (24 tbs)
 Grated parmesan cheese4 Ounce (1 Cup)
 Chopped fresh basil/2 teaspoons dried basil3 Tablespoon
 Freshly ground black pepper To Taste
 Salt To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 3792 Calories from Fat 1559

% Daily Value*

Total Fat 176 g271.4%

Saturated Fat 103 g515.2%

Trans Fat 0 g

Cholesterol 593 mg

Sodium 2305.8 mg96.1%

Total Carbohydrates 416 g138.7%

Dietary Fiber 45 g180.2%

Sugars 44.1 g

Protein 133 g266.9%

Vitamin A 355.2% Vitamin C 530.7%

Calcium 185.4% Iron 136.7%

*Based on a 2000 Calorie diet


Bring a large pot of water to the boil for the pasta and vegetables.
Break off and discard the tough bottoms of the asparagus stems.
Slice the stems into 1/2-inch rounds, leaving the tips about 1 inch long.
Cut the yellow squash into 1/2-inch dice.
Salt the water and add the vermicelli and the halved garlic.
Cook at a rapid boil for 3 minutes.
Add the sliced asparagus stems and tips and the yellow squash and cook for an additional 3 minutes until the pasta is al dente and the vegetables are crisp-tender.
Drain in a colander and discard the garlic.
Return the drained pasta and vegetables to the pot and place over low heat.
Add the peas, red pepper and scallions and toss until combined.
Add the cream, Parmesan and basil and, using 2 large forks, toss the pasta until the cheese melts and a creamy sauce is formed.
Grind on a generous amount of black pepper and add salt if desired. (Parmesan can be salty, so you may not want to add any.)