Primavera with carrots, peas and bell peppers – detailed recipe for cooking. Nutrition value of one serving: (total 4) Calories 638, total fat 27 g., saturated fat g., proteins 24 g., Carbohydrates 77 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: 
Photo of the dish: Antonis Achilleos Time: 30 min. Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr fusilli pastes (spirals)
- 220 gr. peas, cut in half lengthwise, and / or broccoli (or in combination)
- 550 ml. cherry tomatoes cut in half
- 1 yellow bell pepper, cut into strips
- Coarse salt
- 1/4 Art. olive oil
- 4 cloves of garlic, cut into thin slices
- 2 carrots, cut into small strips
- 1/2 tsp dried pepper flakes
- 1/2 tbsp. chopped fresh mint
- 1/2 tbsp. grated parmesan cheese
- 120 gr. goat cheese, crumble
Recipes with similar ingredients: spiral fusilli pasta, cheese, peas sugar in pods, carrots, sweet peppers, garlic, cherry tomatoes, red flakes, mint, parmesan, goat cheese
Recipe preparation:
- Bring salt water to a boil in a saucepan. Add paste Fusilli and cook, as long as indicated on the package. Behind 2 minutes. before cooking pasta, add green peas, carrots and bell peppers. Transfer 1/2 tbsp. separate broth bowl, drain the rest of the liquid.
- Meanwhile, heat the olive oil in a pan. Add garlic and fry until golden brown, about 30 sec. Add tomatoes, pepper flakes and 1 tsp. salts; cook until until the tomatoes begin to soften, about 2 minutes. Stir 1/4 tbsp. remaining broth and mix the sauce with pasta and vegetables. Add mint, parmesan and half goat cheese, mix again.
- Put the example on plates and sprinkle with goat cheese, drizzle with olive oil.
