You are here: Home » Recipes » Primavera Pasta Salad Primavera Pasta Salad Recipe by National Honey Board Yield 6 servings Garden fresh vegetables and pasta are cooked with a honey and lemon juice sauce. PrintEmail Ingredients 1 1/2 tablespoons olive oil1 1/2 tablespoons butter or margarine1 1/2 cups broccoli florets2 cloves garlic, minced2 -- tomatoes, seeded and diced3/4 cup julienne zucchini1/2 cup julienne carrots1/4 cup honey1/4 cup lemon juice1 1/2 teaspoons grated lemon peel3/4 teaspoon dried basil, crushed3/4 teaspoon dried oregano, crushed6 ounces linguine pasta, cooked -- Parmesan cheese, grated (optional)1/2 teaspoon salt -- Freshly ground black pepper Instructions 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. Toss with noodles; cool. Sprinkle with parmesan cheese. Serve at room temperature or chilled.