Directions:
Cut the carrots into thin julienne strips 1 1/2. Stem until tender-crisp. Drain. Save for later step.
Steam broccoli until tender-crisp. Drain. Save for later step.
Add onion and garlic to melted margarine. Cook until onion is tender.
Add flour. Stir with a wire whip until flour is mixed in. Make sure there are no lumps. Cook for 5 minutes, stirring open.
Combine water, milk, and chicken base and gradually add to roux, stirring with a wire whip. Mix into a smooth sauce.
Cook, stirring often, until thickened and no starchy flavor remains.
Add to hot sauce. Add carrots and broccoli cuts. Keep hot, 180 F. Thin as needed with hot milk or chicken stock.
Cook pasta.
Bring water to a rapid boil. Add salt and oil.
Add pasta to gradually while stirring.
Return to boiling. Cook uncovered at a fast boil until tender but firm (al dente), 5-10 minutes. Stir occasionally to prevent sticking,
Test for doneness. Drain.
Serve 5 oz. sauce over 4 oz pasta, accompanied by Parmesan cheese.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contribute to a daily diet. 2000 calories a day is used for general nutrition advice. ** Amount is based on ingredients that specify value for this nutrient and 0 for those that don't.
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Pasta Primavera recipe nutrition value and analysis.
Daily values are based on a 2000 calorie a day diet.
Recommended daily intake of essential amino acids is provided for 180 lbs person.
Actual daily nutrient requirements might be different based on your age, gender, level of physical activity, medical history and other factors.
All data displayed on this site is for general informational purposes only and should not be considered a substitute of a doctor's advice.
Please consult with your doctor before making any changes to your diet.
Nutrition labels presented on this site is for illustration purposes only.
Food images may show a similar or a related product and are not meant to be used for food identification.
Nutritional value of a cooked product is provided for the given weight of cooked food.
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Data from USDA National Nutrient Database.
