Recipe By Maryanne
Published Feb 17th
Maryanne’s Pasta Primavera
Prep 25m Cook 30m Additional - Ready In 55m
Servings 4 servings Calories 383.1

Most people hate Brussels sprouts but they are very tasty in this rich, lower-fat dish.

Recipe Ingredients

  • 1 (8 ounce) package angel hair pasta
  • 1 cup water
  • 1 cube vegetable bouillon
  • ¼ teaspoon dried tarragon
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • 2 cups Brussels sprouts, halved
  • ½ cup green beans
  • 1 cup peeled and diced potatoes
  • 1 cup peeled and sliced carrots
  • ½ cup minced onion
  • 2 tablespoons water
  • 1 (8 ounce) container sour cream
  • 2 tablespoons cornstarch
  • 2 tablespoons grated Parmesan cheese
  • salt and pepper to taste

Cooking Directions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
  2. 2 Meanwhile in a medium saucepan on high heat, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender.
  3. 3 Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornstarch. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.

Nutrition Facts

  • Calories 383.1
  • Carbohydrate 54 g
  • Cholesterol 27.2 mg
  • Fat 14.5 g
  • Fiber 6 g
  • Protein 11.7 g
  • Saturated Fat 7.9 g
  • Sodium 265.2 mg
  • Sugar 5.1 g


  1. I kept everything the same in this dish except that I sauteed the veggies instead of boiling them and substituted the tarragon for a bunch of minced garlic. I have never loved brussel sprouts (I like all veggies but cabbage) however my kids like them so I have been trying to learn:) I really LOVED - Read more ...
  2. Great recipe -- versatile and easy! I measured all the spices as indicated used chicken broth instead of the bouillon and water (but just eyeballed the amounts) added a splash each of olive oil and white wine used 3 good dollops of sour cream instead of measuring it out from my large container and put - Read more ...
  3. Changed recipe a little. Didn't have angel hair used Rigatoni (corkscrew pasta). Used vegetable broth instead of bouillon cube & water (too salty). Used turnips instead of potatoes. No sour cream used Greek Yogurt in place of it. Allergic to Parmesan used Guerye cheese instead. Sauted onions and garlic in olive oil and butter then - Read more ...
  4. I didn't have tarragon or red pepper flakes so I left them out and used twice as much oregano. I added bit of salt and a clove of garlic. And despite the fact that the noodles all stuck together and I used twice as much potato as I should have... AND I didn't increase the - Read more ...
  5. Delicious!! The whole family loved it we had no leftovers that night. Made a couple of adjustments didn't have enough sour cream so used half cream cheese instead. Also didn't have tarragon so added more red pepper flakes and oregano plus some garlic powder (we're big on garlic). I loved being able to eat Brussels - Read more ...
  6. This recipe is delicious! I did make a few adjustments, but mostly to accomoodate what I had on hand and for quantity. I had brussel sprouts that I wanted to use and changed the rest of the vegetables. I used sliced carrots and sliced red peppers. I also sauteed the brussel sprouts and carrots, since - Read more ...
  7. I couldn't find any terragon oregano cornstarch and beans instead I used potato starch and canned beans. I guess because of that my dish lose taste so I added soy sauce. but it was still quite good I have to say..
  8. I never liked Brussells sprouts but am trying to learn to eat more veggies for my baby's benefit. This recipe is wonderful! I highly recommend it - Brussels sprouts and all.
  9. No one in my family liked this recipe. I won't be making it again.