Pasta Primavera

  • Prep time

    mins
  • Marinate time

    mins
  • Cooking Time

    mins
  • Serves

  • Makes

  • Brew time

    mins
  • Chill time

    mins
  • Wait time

    mins
  • Freeze time

    mins
  • Total time

    mins
  • Difficulty

  • Oven time

    mins
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getContent, 0ms
  • REVIEWS, PRODUCT
  • bvseo-msg: SubjectId cannot be null or empty.;
The perfect pasta primavera. An enticing medley of pasta and fresh vegetables in rich Parmesan sauce made creamy and tasty with Hellmann's® Real Mayonnaise.
  • 3 Tbsp. (45 mL) Hellmann's® Real Mayonnaise
  • 2 Tbsp. (30 mL) lemon juice
  • 2 Tbsp. (30 mL) light cream or half and half
  • 1 Tbsp. (15 mL) olive oil
  • 2 cloves garlic, sliced
  • 12 asparagus spears, cooked crisp-tender
  • 1 cup (250 mL) frozen green peas, thawed
  • 8 ounces (225 g) fettuccine or wide noodles, cooked and drained (reserve 3 Tbsp./45 mL pasta water)
  • 2 Tbsp. (30 mL) grated Parmesan cheese, divided

Nutritional information

 

Amount per serving

Calories380
Calories from Fat120
Total Fat14g
Saturated Fat2.5g
Trans Fat0g
Cholesterol5mg
Sodium160mg
Total Carbs50g
Dietary Fiber5g
Sugars5g
Protein12g
Calcium6%
Iron20%
Vitamin C20%
Vitamin A25%
  • 1 Combine Hellmann's® Real Mayonnaise, lemon juice and light cream in measuring cup or small bowl; set aside.
  • 2 Heat olive oil in large nonstick skillet over medium heat and cook garlic 2 minutes (do not brown). Stir in asparagus and peas and cook 2 minutes. Add hot cooked fettuccine, 3 Tbsp. (45 mL) pasta water, Mayonnaise mixture and 1 Tbsp. (15 mL) Parmesan cheese. Toss and heat through. Sprinkle with remaining 1 Tbsp. (15 mL) Parmesan and garnish, if desired, with chopped parsley and/or mint.