Primavera Pasta Salad

  • Yield 6 servings

Garden fresh vegetables and pasta are cooked with a honey and lemon juice sauce.


1 1/2 tablespoons olive oil
1 1/2 tablespoons butter or margarine
1 1/2 cups broccoli florets
2 cloves garlic, minced
2 -- tomatoes, seeded and diced
3/4 cup julienne zucchini
1/2 cup julienne carrots
1/4 cup honey
1/4 cup lemon juice
1 1/2 teaspoons grated lemon peel
3/4 teaspoon dried basil, crushed
3/4 teaspoon dried oregano, crushed
6 ounces linguine pasta, cooked
-- Parmesan cheese, grated (optional)
1/2 teaspoon salt
-- Freshly ground black pepper


  1. Heat oil and butter in a large skillet over medium-high heat; add broccoli and garlic and stir-fry 2 minutes. Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel and seasonings. Simmer about 4 minutes or until vegetables are tender, stirring gently.
  2. Toss with noodles; cool. Sprinkle with parmesan cheese. Serve at room temperature or chilled.



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