Pasta Primavera

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 1 lb thin spaghetti
  • 2 to 4 tbsp - olive oil
  • 8 ozs asparagus, cut into 2 inch pieces
  • 8 ozs broccoli florets
  • 2 yellow or green zucchini, sliced
  • 4 ozs snow peas, cut in half if large
  • 2 to 4 garlic cloves, finely chopped
  • 1 can (14 oz) tomatoes, chopped
  • 2 tbsp - butter
  • 4 oz fresh or frozen green peas
  • 4 to 6 tbsp - shredded fresh basil
  • shaved parmesan cheese to serve

How to Make Pasta Primavera

  • In a large saucepan of boiling water, cook pasta according to package directions.
  • Drain pasta, turn into a large bowl and toss with 1 tablespoon of the oil.
  • Heat a wok until hot.
  • Add remaining oil and swirl to coat wok.
  • Add asparagus and broccoli and stir fry 4 minutes or until crisp-tender.
  • Remove to the bowl with pasta.
  • Add zucchini and snow peas and stir fry 1 or 2 minutes or until crisp-tender.
  • Remove to bowl.
  • Add garlic to oil remaining in wok and stir fry 1 minute.
  • Stir in chopped tomatoes and their juice and simmer 4 to 6 minutes or until slightly thickened.
  • Stir butter into tomato sauce and add reserved pasta and vegetables and basil.
  • Toss to coat well.
  • Stir and toss 1 minute to heat through.
  • Serve with Parmesan cheese.

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