Pasta primavera
Prep Time
Cooking Mode
1000 mL (4 cups) cups farfalle bow tie pasta (bow tie pasta)
½ small brocoli
1 carotte
1 small bunch asperges spears, peeled and cut in three
60 mL (¼ cup) cup olive oil
2 cloves of garlic, halved or crushed
2 green onions, chopped
1 small yellow bell pepper, sliced
½ small green zucchini, sliced
½ small yellow zucchini, sliced
a pinch hot pepper flakes (optional)
to taste salt
to taste ground pepper
30 mL (2 tbsp) tbsp fresh chopped basil
to taste freshly grated parmesan
14.4 mL (2.9 c. thé) tsp grilled pine nuts
1000 mL (4 cups) cups farfalle bow tie pasta (bow tie pasta)
½ small brocoli
1 carotte
1 small bunch asperges spears, peeled and cut in three
60 mL (¼ cup) cup olive oil
2 cloves of garlic, halved or crushed
2 green onions, chopped
1 small yellow bell pepper, sliced
½ small green zucchini, sliced
½ small yellow zucchini, sliced
a pinch hot pepper flakes (optional)
to taste salt
to taste ground pepper
30 mL (2 tbsp) tbsp fresh chopped basil
to taste freshly grated parmesan
14.4 mL (2.9 c. thé) tsp grilled pine nuts
Directions
1Fill a large saucepan with water and bring to boil. Add a generous amount of salt. Add pasta and cook 6 to 7 minutes. Add broccoli, carrots, and asparagus, and continue cooking until pasta is al dente and the vegetables tender, about 10 minutes.
2Meanwhile, heat olive oil in a large skillet over medium heat. When the oil is hot, add garlic and soften for about 2 minutes. Add green onions, bell pepper, and zucchini. Sprinkle with hot pepper flakes, if desired, and add salt and pepper.
3Cook about 5 minutes, stirring occasionally.
4Drain pasta and vegetables (set aside a little of the cooking water), and transfer them to the skillet.
5Mix, adding a little cooking water if needed, to keep the pasta from sticking to the skillet.
6Add basil, parmesan, and pine nuts, and mix well. Serve.
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Personal Note
Personal Note