DinnerMain Course

Vegetarian Pasta Primavera

Name: Vegetarian Pasta Primavera
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 racions
Cuisine: italian
Ingredients: 340 g pasta short cut like penne or rotini; 2 cs olive oil; 1 u yellow onion chopped; 3 gra garlic minced; 2 tassa broccoli florets; 2 u carrot peeled and sliced into thin rounds; 1 u zucchini diced; 1 u bell pepper any color, diced; 0,5 tassa frozen peas; 0,5 tassa vegetable broth; 0,5 tassa heavy cream; 0,25 tassa parmesan cheese grated; 0,5 u lemon juiced; 2 cs fresh parsley chopped; 1 ct salt; 0,5 ct black pepper freshly ground

This vibrant pasta primavera features a medley of fresh, seasonal vegetables tossed with al dente pasta in a light, creamy sauce. It's a perfect weeknight dinner that celebrates the flavors of spring and summer.

Una recepta original de Forkin

Temps total: 45 min
Racions: 4
Dificultat: Mitjana
Per ració: 575 kcal

Informació sobre al·lèrgens: pot contenir gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

340 gpasta, short cut like penne or rotini
2 csolive oil
1 uyellow onion, chopped
3 gragarlic, minced
2 tassabroccoli florets
2 ucarrot, peeled and sliced into thin rounds
1 uzucchini, diced
1 ubell pepper, any color, diced
0,5 tassafrozen peas
0,5 tassavegetable broth
0,5 tassaheavy cream
0,25 tassaparmesan cheese, grated
0,5 ulemon, juiced
1 ctsalt
0,5 ctblack pepper, freshly ground

garnish

2 csfresh parsley, chopped

Estris

large skillet · knife · cutting board · large pot

Elaboració

Pas a pas

1
Bring a large pot of salted water to a rolling boil.
Uns 5 min
2
Add the pasta to the boiling water and cook according to package directions until al dente.
Uns 10 min
Nota de cuina: Reserve about 1/2 cup of the pasta cooking water before draining.
3
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat.
Uns 1 min
4
Add the yellow onion and cook until softened, about 3-5 minutes.
Uns 4 min
5
Stir in the garlic and cook for another minute until fragrant.
Uns 1 min
Nota de cuina: Be careful not to burn the garlic.
6
Add the broccoli florets, carrot, zucchini, and bell pepper to the skillet.
7
Sauté the vegetables for 5-7 minutes until they are tender-crisp.
Uns 6 min
8
Pour in the vegetable broth and heavy cream, then bring the mixture to a gentle simmer.
Uns 2 min
9
Stir in the frozen peas and cook for 2 more minutes.
Uns 2 min
10
Add the cooked and drained pasta to the skillet with the vegetables and sauce.
11
Toss everything together, adding a splash of the reserved pasta water if needed to create a smoother sauce.
Uns 1 min
12
Stir in the parmesan cheese and fresh lemon juice.
13
Season with salt and black pepper to taste.
14
Garnish with fresh parsley before serving.

Per ració

Nutrició

67%Puntuació

Calories: 575,4kcal
Proteïnes: 17,7g
Hidrats de carboni: 81,3g
Greixos: 21,7g
Fibra: 8g
Sucre: 11,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store any leftover pasta primavera in an airtight container in the refrigerator.

Com reescalfar-ho

Reheat gently in a microwave or on the stovetop with a splash of water or broth to loosen the sauce.