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Chef with red wine glass


Tip: Adding the vegetables during the last three to four minutes of the pasta cooking time saves the hassle of using extra pots and pans. The vegetables will cook perfectly.

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes 6 (1 cup) servings


• 8 ounces uncooked linguine pasta
• 4 cups cut-up fresh vegetables (such as baby carrots, snow peas, broccoli)
• 1 cup chicken broth
• 1/4 cup dry white wine
• 1 tablespoon flour
• 2 teaspoons McCormick® Dill Weed
• 1 teaspoon McCormick® Garlic Salt
• 1/4 teaspoon McCormick® Thyme Leaves
• 1/4 cup heavy cream

Cook pasta in a large saucepan according to package directions.

Add vegetables during the last 3-4 minutes of cooking. Drain.

Whisk together broth, wine, flour, dill weed, garlic salt, and thyme in same saucepan.

Bring to a boil, stirring constantly; simmer 1 minute.

Add cream; gently stir in vegetables and pasta.

Cook until heated through.

Garnish with Parmesan cheese, if desired.

Nutritional Information:
Per one serving: About 225 Calories, Fat 5g, Protein 8g, Carbohydrate 37g, Cholesterol 14mg, Sodium 514mg, Fiber 4g

Recipe courtesy of McCormick® - Spices & Seasonings -

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