Pappardelle Primavera

Everyone will eat their veggies when they taste this delicious dish.  It features wide ribbons of pappardelle pasta tossed with vegetables in a savory Italian sauce.

What You'll Need

1 teaspoon olive oil 
1 large onion, finely chopped (about 1 cup) 
8 ounces fresh green beans, trimmed 
2 large carrots, peeled and diced (about 1 cup) 
1 package (10 ounces) frozen broccoli florets, thawed 
1 cup frozen peas, thawed 
3 cups Prego® Heart Smart™ Roasted Red Pepper & Garlic Italian Sauce 
2 packages (about 8 ounces each) pappardelle pasta, cooked and drained 
1/4 cup fresh basil leaves, cut into thin strips 

How to Make It

• 1
  Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion, beans and carrots and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally.
• 2
  Stir the broccoli, peas and sauce in the skillet and and heat to a boil. Reduce the heat to low and cook for 5 minutes or until the vegetables are tender.
• 3
  Place the pappardelle into a large bowl.  Add the vegetable mixture and toss to coat.  Sprinkle with the basil.