Pasta Primavera

Ingredients

0/11 ingredients

Zucchini – 200 g.

Parsley and mint – 2 tablespoons

Frozen Green Peas – 400 g.

Olive oil – 3 tablespoons

Carrots – 200 g.

Green Beans – 200 g.

Butter – 5 tablespoons

Penne pasta – 400 g.

Zest and lemon juice – 1 pc.

Salt to taste

Black pepper to taste

30 мин30 мин 172,9

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

Melt the butter, add chopped mint and parsley, to mix everything. Leave in a warm place.

Peel the carrots. Cut zucchini into slices and green pods beans – in half.

Boil the paste in salted water according to the instructions on packaging.

Separately, boil the carrots for 3 minutes. Add green peas, beans, zucchini and cook for another 4 min.

Discard the finished pennies in a colander. Transfer back to pan, add butter with greens, olive oil, lemon zest and juice. Mix.

Put prepared vegetables in a pan with pasta, well mix, salt and pepper. You can decorate with greens.

Keywords:

pasta with vegetables

Although the name of this pasta sounds like Italian gourmet a dish, it was invented nevertheless in America. And the word “primavera” translated from Italian as “spring”. And the truth is pasta Looks very springy thanks to the many bright greens red and orange vegetables, which are slightly fried until semi-prepared and retain their juiciness. Richer flavor fried mushrooms are added to the paste. Mix all vegetables with boiled with fettuccine paste and add a gentle creamy sauce with parmesan and green peas. Pasta is perfect for easy healthy ужина под бокал сухого белого вина. Time: 40min Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
- 1.1 Vegetables
- 1.2 Sauce
2 Recipe preparation:
- 2.1 Note

Ingredients for the recipe:

Vegetables

3 tbsp. l olive oil
2 large carrots, peeled and sliced obliquely
1 tbsp. 1 bite broccoli slices
1 red bell pepper, peeled and chopped stripes
2 tbsp. l (30 gr.) Butter
110 gr. mushrooms, washed and chopped
2 medium zucchini sliced obliquely
1 medium zucchini, sliced obliquely

Sauce

4 garlic cloves, minced
Half a large onion, diced
0.5 tbsp. chicken broth + optionally as needed
1/4 Art. white wine (see Note)
0.5 tbsp. cream of any fat content
0.5 tbsp. grated parmesan + additionally for serving
0.5 tbsp. frozen peas
12 fresh basil leaves, chopped + extra for filing
450 gr pasta fettuccine, boiled in accordance with recommendation on packaging

Recipes with similar ingredients: carrots, broccoli, peppers sweet, butter, champignons, zucchini, zucchini, garlic, onions, broth, white wine, cream, parmesan cheese, peas, basil, fettuccine pasta

Recipe preparation:

Vegetables: In a large skillet over moderate heat heat 2 tbsp. l olive oil. Add carrots and fry 1 a minute. Then add broccoli, fry for another minute. Add bell pepper, fry for another 1 minute. Put the vegetables out pans.
Add the butter and the remaining 1 tbsp. To the pan. l olive oil; heat up. Add mushrooms, zucchini and zucchini and fry until vegetables begin to soften, 2-3 minutes. Lay out vegetables in a bowl with the previous batch.
Sauce: add garlic and onions to the pan and sauté until it will not become translucent, about 2 minutes.
Then pour in chicken stock and wine and mix, scraping sticky pieces from the bottom of the pan. Cook for 3-4 minutes until the sauce evaporated by about half. Add cream and parmesan and give cheese to melt. Salt and pepper to taste.
Put the fried vegetables in the sauce, add the peas and basil, mix. If the sauce needs to be diluted, pour a little broth. Put the boiled pasta in a large bowl and pour everything the contents of the pan to the paste; mix. Sprinkle extra basil and serve with parmesan.

Note

Instead of wine, you can use chicken stock.

30 min

Simple dish

172.9kcal

Recipe

Let’s get started!