Egg Noodles Primavera

iVillage Member
Registered: 10-11-2004
Egg Noodles Primavera
Wed, 11-09-2005 - 7:14pm




Egg Noodles Primavera


Serves 8 as a side dish







  • 12 oz. Medium Egg Noodles, uncooked
  • 1 14 1/2-oz. can chicken broth
  • 2 cups fresh asparagus, cut into 1-inch pieces (about 8 oz.)
  • 1 cup thinly sliced carrots (about 2 medium carrots)
  • 1 red bell pepper, cut into short, thin strips
  • 1 cup shelled fresh peas or frozen baby peas or 1 cup fresh snow pea pods, cut in halves
  • 2 tbsp. chopped fresh dill
  • 2 tbsp. chopped fresh thyme
  • 2 tbsp. chopped fresh mint
  • 1/4 cup chopped fresh chives
  • 3/4 cup grated Asiago or Parmesan cheese, divided
  • Freshly ground black pepper







  • Prepare noodles according to package directions. While noodles are cooking, bring chicken broth to a boil in a medium saucepan. Add asparagus, carrots and red bell pepper. Simmer vegetables uncovered 4 minutes. Stir in peas; continue cooking 3 to 4 minutes or until vegetables are tender-crisp.

    When noodles are done, drain well and return to the pasta pot. Add broth and vegetables, herbs and chives. Cook over low heat, tossing gently until combined. Add 1/2 cup of the cheese; toss gently. Transfer to serving platter; sprinkle with remaining 1/4 cup cheese. Garnish with freshly ground black pepper. Makes 8 side dish servings.

    Note: Refrigerate leftovers tightly covered. For a quick main dish, add julienned cooked ham or lamb to leftovers; gently reheat.


    ***I would add leftover meat to make this a main dish, this is right up my kids' alley!!







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