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Nutrition Facts
Serving Size 1 (344g) Recipe makes 4 servings The following items or measurements are not included below: assorted fresh vegetables
Calories 449
Calories from Fat 233		(51%)
Amount Per Serving		%DV
	Total Fat 25.9g	39%
	Saturated Fat 12.2g	61%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 52mg		17%
Sodium 312mg		13%
Potassium 223mg		6%
Total Carbohydrate 44.7g		14%
	Dietary Fiber 7.7g	30%
	Sugars 2.4g
Protein 11.7g		23%
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Terri's (Almost) Famous Clean-Out-The-Veggie-Drawer Pasta Primav

Recipe #22077 | 30 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Terri F.
Mar 10, 2002

No creamy sauces to weigh this one down, this is my own creation, perfected over time. It's easy, it's quick, and the secret ingredient makes it all taste wonderful! Cleans out that veggie drawer, too! :o)

SERVES 4 (change servings and units)

Ingredients

2 tablespoons olive oil
3/4 lb boneless chicken breast, diced (optional)
4 tablespoons butter
4 garlic cloves (or more, to taste)
3/4 cup mozzarella cheese (shredded)
1/4 cup parmesan cheese (shredded)
1 tablespoon mccormick roasted garlic and bell pepper (this is the secret ingredient)
1/2 cup onion (chopped large)
2 cups chopped assorted fresh vegetables (, I use green and red pepper, broccoli, snow pea pods, and julienned carrots)
1 large tomato, chopped
4 cups cooked pasta, cooked while preparing other ingredients (I like farfalle or rotini)

Directions

1
Heat olive oil in large saute pan.
2
Add chicken (if using) and 3 cloves pressed garlic, and saute until chicken is no longer pink.
3
Add butter, all chopped veggies, 1 clove minced garlic, and McCormick spice.
4
Cook and stir for about 5- 7 minutes more, until veggies are cooked, but still crisp.
5
Add pasta to veggies and chicken, stir well, and heat until pasta is warmed through (2 minutes).
6
Add cheeses and stir until melted.
7
Add tomatoes last, and remove from heat (don't cook the tomatoes).
8
Serve piping hot with garlic toast.

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Featured Reviews for This Recipe

From: Musical Joy

On Aug 22, 2005

I realize I've already reviewed this, but I had to add that I made this using frozen meatballs instead of chicken! My family liked it even better. I did the meatballs in the toaster oven and added them to the veggies right before I added the cheese. Wonderful!

2 people found this review helpful

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From: ~Patrish

On Apr 1, 2005

We had high hopes for this recipe with all the five star reviews, but were somewhat disappointed in the results. Although a healthy and colorful meal, my family thought it was kind of bland tasting and were pretty much unenthused about it. Also, my husband who prepared the meal felt the ten-minute prep time was a bit of a stretch. Sorry I couldn’t rate this as high as others have, but it just didn’t do it for us.

0 people found this review helpful

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From: MizzNezz

On Mar 26, 2002

An excellent primavera! Very easy to prepare. I love dishes with a lot of vegetables, and this one cetainly is that. I used green pepper, celery, snowpeas, carrots, and water chestnuts. I added 1 t red pepper flakes for a little bite, and used rotini.I also added 1/4 cup chicken broth to add volume to the sauce. The veggies were crunchy and the sauce was smooth. Lovely combination. Will make this a lot. Thank you for the recipe Terri!!

10 people found this review helpful

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From: Denise!

On Apr 3, 2002

This is a wonderful dish to serve in the spring and summer with fresh tomatoes and veggies. I make a very similar dish and thought I would try this one. I got rave reviews from all family members. The only thing I changed was to add just a splash of chardonnay. Thanks for another keeper!

4 people found this review helpful

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