 | | Directions | 1. Cook pasta in large saucepan as directed on package, adding vegetables during the last 3 to 4 minutes of cooking. Drain well.
2. Place cream, cheese, broth, wine, butter, dill weed, garlic salt and thyme in same saucepan. Bring to boil, stirring constantly with wire whisk. Reduce heat to low; simmer 5 minutes. Add pasta and vegetables; toss gently to coat well. Serve with additional Parmesan cheese, if desired.Shrimp Pasta Primavera: Prepare as directed. Add 1 pound large shrimp, peeled and deveined, with vegetables during last 3 minutes of cooking. |
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 8 ounces linguine |
| - | | 4 1/2 cups assorted cut-up vegetables, such as broccoli florets, sliced carrots, red bell pepper strips and peas |
| - | | 1 cup heavy cream |
| - | | 1/2 cup grated Parmesan cheese |
| - | | 1/2 cup chicken %3cu%3eor%3c/u%3e vegetable broth |
| - | | 1/4 cup dry white wine |
| - | | 2 tablespoons butter |
| - | | 1 teaspoon McCormick® Dill Weed |
| - | | 1 teaspoon McCormick® Garlic Salt |
| - | | 1/4 teaspoon McCormick® Thyme Leaves |
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| | Nutrition (per serving) | Calories: 390 Calories
Fat: 22 Grams
Protein: 12 Grams
Cholesterol: 74 Milligrams
Carbohydrates: 36 Grams
Sodium: 662 Milligrams
Fiber: 4 Grams
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