9 Apr 2011 Pasta Primavera

Adapted from: Whole Foods Market. Meals for 4 under $15. (Spring 2011). Austin, TX: Whole Foods Market.

Pasta Primavera
Copyright © 2011. Adrien Bisson

My Comment: Finally! A real spring day and temperatures climbed to the 60s. To celebrate, I cooked this pasta primavera from Whole Foods Market’s Spring 2011 Four Meals flyer.  I halved the recipe and found the servings size enormous – the full recipe easily will feed 6 moderately sized servings.


1 lb. whole wheat linguine, cooked, reserving 3/4 cup pasta water
2 TBSP extra virgin olive oil
1/2 lb. button mushrooms, thinly sliced
3 cloves garlic, roughly chopped
2 large spring onions or 4 green onions, thinly sliced
1 1/2 cup frozen green peas
1 cup shredded Parmesan cheese
3 TBSP lemon juice
2 cups grape tomatoes, halved
1/2 cup fresh basil, roughly chopped


1. Cook pasta according to directions on package a set aside with reserved 3/4 cup cooking water.

2. Heat oil in a large, deep skillet over medium-high heat. Add mushrooms and cook until just golden brown (3-4 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.

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

4. Gently toss mushroom mixture and tomatoes into the cooked pasta. Season to taste with salt and pepper and transfer to serving bowls. Top with basil and serve.

Serves 4 (I think it’s more like 6). Weight Watcher Points = 8 (4 servings) or 5 (6 servings)


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