Whole Wheat Linguini Primavera

Serves 4


  • 1 lb whole wheat linguini
  • 3/4 cup broccoli florets
  • 3/4 cup cauliflower, chopped
  • 3/4 cup carrots, sliced thin or julienne
  • 1/4 cup peas
  • 1/2 cup fresh mushrooms
  • 2 cups ripe tomatoes, chopped
  • 4 tablespoons olive oil
  • 1/2 clove garlic, minced
  • 1/2 teaspoon basil
  • 3 cups vegetable stock or bullion
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • Pinch of red pepper flake (Optional)


  1. To prepare the Primavera sauce: heat the oil in a large skillet and add the minced garlic and cook. Add the carrots, mushrooms, cauliflower, peas and broccoli and stir until crispy tender for at least 2 to 3 minutes. Add the tomatoes, the vegetable stock, basil, salt and pepper. Simmer for five minute or until the vegetables are tender, but remain somewhat firm.
  2. Cook the whole wheat linguini according to directions on the package. Drain well in a colander and place the drained pasta in a large bowl, add half the sauce and grated cheese and mix well. Place in individual dishes and top with remaining sauce. Serve immediately.


  1. You can substitute the vegetable stock with heavy cream to make a "creamy" primavera or a small can of plum tomatoes to make a "marinara" primavera.