Pasta primavera

    40 mins

    This simple recipe delivers six healthful vegetables in just one dish. Feel free to substitute with whatever you have in your fridge.

    3 people made this

    Serves: 4 

    • 2 tablespoons olive oil
    • 4 small tomatoes, coarsely chopped
    • 1 medium carrot, peeled and cut into thin slices
    • 2 cloves garlic, thinly sliced
    • 75 g sliced mushrooms
    • 185 ml (3/4 cup) salt-reduced chicken or vegetable stock
    • 500 g asparagus, trimmed, blanched in boiling water
    • 150 g (1 cup) frozen peas, thawed
    • ¼ cup finely chopped basil
    • ¼ cup (20 g) grated parmesan cheese
    • 250 g fettuccine

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat oil in a medium non-stick saucepan over medium heat. Add tomato, carrot and garlic. Cook 10 minutes. Add mushroom and stock. Cook 10 minutes. Add asparagus and peas. Cook until all the vegetables are tender, about 2 minutes. Add basil and parmesan. Cover; set aside.
    2. While sauce is cooking, cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions. Drain. Place in a serving bowl. Add vegetable sauce and toss to combine.

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