DinnerMain Course

Vegetarian Pasta Primavera

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

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 575 kcal

Allergenoplysninger: kan indeholde gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

340 gpasta, short cut like penne or rotini
2 spsk.olive oil
1 stk.yellow onion, chopped
3 fedgarlic, minced
2 kopbroccoli florets
2 stk.carrot, peeled and sliced into thin rounds
1 stk.zucchini, diced
1 stk.bell pepper, any color, diced
0,5 kopfrozen peas
0,5 kopvegetable broth
0,5 kopheavy cream
0,25 kopparmesan cheese, grated
0,5 stk.lemon, juiced
1 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

2 spsk.fresh parsley, chopped

Udstyr

large skillet · knife · cutting board · large pot

Fremgangsmåde

Trin for trin

1
Bring a large pot of salted water to a rolling boil.
Ca. 5 min.
2
Add the pasta to the boiling water and cook according to package directions until al dente.
Ca. 10 min.
Kokkens note: 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.
Ca. 1 min.
4
Add the yellow onion and cook until softened, about 3-5 minutes.
Ca. 4 min.
5
Stir in the garlic and cook for another minute until fragrant.
Ca. 1 min.
Kokkens note: 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.
Ca. 6 min.
8
Pour in the vegetable broth and heavy cream, then bring the mixture to a gentle simmer.
Ca. 2 min.
9
Stir in the frozen peas and cook for 2 more minutes.
Ca. 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.
Ca. 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.

Pr. portion

Næringsindhold

67%Score

Kalorier: 575,4kcal
Protein: 17,7g
Kulhydrat: 81,3g
Fedt: 21,7g
Kostfibre: 8g
Sukker: 11,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

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

Genopvarmning

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