Pappardelle Primavera with Rustic Vegetables This light & fresh dinner is perfect for spring. Enjoy the colorful medley of carrots, onions, green beans and peas tossed with Mozzarella cheese, marinara and al dente pappardelle pasta. 4 Servings 25 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 8 ounces dried pappardelle pasta 1 tablespoon Bertolli® Olive Oil Light Taste 4 spring onions, sliced 1 medium carrot, peeled and thinly bias-sliced 4 ounces fresh green beans, trimmed and bias-cut in 2-inch lengths 1 cup broccoli florets 1/2 cup fresh shelled English peas 1/8 teaspoon ground black pepper 23 ounce jar Bertolli® Rustic Cut™ Three Cheese with Aged Asiago, Romano & Parmesan Sauce 1/2 cup torn fresh basil leaves 4 ounces fresh Mozzarella cheese, cubed Directions Step 1: Cook pappardelle according to package directions; drain and keep warm. Step 2: Meanwhile, in a large skillet heat oil over medium heat. Add spring onions and carrot and cook for 2-3 min. or until starting to soften. Add green beans and broccoli. Cook and stir 4 min. more or until nearly tender. Add peas and pepper. Add sauce and bring to a simmer. Step 3: Divide pappardelle among four shallow serving bowls, swirling to shape a mound. Top with Primavera mixture. Sprinkle with basil and Mozzarella. Step 4: Variations: For a twist, try this recipe with your favorite variety of Bertolli® Rustic Cut™ Sauce like Bertolli® Rustic Cut™ Roasted Garlic Marinara with Garden Vegetables Sauce. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
