Primavera Pasta Salad


Makes 6 servings

  • 1-1/2 Tablespoons olive oil
  • 1-1/2 Tablespoons butter or margarine
  • 1-1/2 cups broccoli florets
  • 2 cloves garlic, minced
  • 2 tomatoes, seeded and diced
  • 3/4 cup julienne zucchini
  • 1/2 cup julienne carrots
  • 1/4 cup Savannah Bee Company honey
  • 1/4 cup lemon juice
  • 1-1/2 teaspoons grated lemon peel
  • 3/4 teaspoon dried basil, crushed
  • 3/4 teaspoon dried oregano, crushed
  • 6 oz. linguine pasta, cooked
  • Parmesan cheese, grated
  • Salt and pepper, to taste


Heat oil and butter in a large skillet over medium-high heat; add broccoli and garlic and stir-fry 2 minutes. Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel and seasonings. Simmer about 4 minutes or until vegetables are tender, stirring gently. Toss with noodles; cool. Sprinkle with Parmesan cheese. Serve at room temperature or chilled.

Recipe courtesy of The National Honey Board.

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