How To Make Fountain Blue Restaurant’s Vegetable Primavera Recipe
A colorful dish made with fresh vegetables, tossed in a flavorful marinara sauce and served over pasta.
Serves:
Ingredients
- 8 oz linguine
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 cloves garlic, minced
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup olive oil
- 1 cup marinara sauce
- salt and pepper, to taste
Instructions
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Cook linguine according to package instructions until al dente. Drain and set aside.
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In a large skillet over medium-high heat, sauté broccoli, carrots, bell pepper, zucchini, yellow squash, and garlic in olive oil for 5-7 minutes until vegetables are tender.
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Add marinara sauce to skillet and stir to combine with vegetables. Simmer for 5 minutes until sauce is heated through.
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Add linguine to skillet and toss with vegetables and sauce until evenly combined.
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Season with salt and pepper to taste.
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Serve vegetable primavera hot, garnished with chopped basil and parsley.
Nutrition
- Calories : 372kcal
- Total Fat : 13g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 329mg
- Total Carbohydrates : 55g
- Dietary Fiber : 8g
- Sugar : 11g
- Protein : 12g
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