Pasta Primavera
Vegetable-packed pasta at its best! For a vegetarian version, use vegetable stock instead of chicken stock.
Ingredients
Instructions
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Boil a large pot of water for pasta.
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Cut the vegetables into bite-sized pieces.
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Boil or steam "hard" vegetables.
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Put oil or butter in a large frying pan and fry the vegetables.
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Add cream, chicken stock, parmesan and pasta water.
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Let simmer for a few minutes.
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Add pasta and stir.
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Serve and enjoy!
Notes
Tips: Use seasonal vegetables for the best flavour. The dish is at its best in spring with asparagus, peas and sugar snaps.
Storage: Keeps in the fridge for 2 days, but the vegetables lose their crunch.
Variations: Add chicken, prawns or pancetta for a more protein-rich dish.
Nutrition per serving
- Calories
- 650 kcal
- Carbohydrates
- 78 g
- Protein
- 20 g
- Fat
- 29 g
- Saturated fat
- 14 g
- Polyunsaturated fat
- 3 g
- Monounsaturated fat
- 10 g
- Cholesterol
- 62 mg
- Sodium
- 592 mg
- Potassium
- 635 mg
- Fiber
- 7 g
- Sugar
- 8 g
Nutrition values are estimates.