LunchDinnerMain Course

Whole-Wheat Pasta Primavera

Name: Whole-Wheat Pasta Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portioner
Cuisine: italian
Ingredients: 340 g whole wheat pasta; 2 spsk. olive oil; 0,5 stk. yellow onion diced; 2 fed garlic minced; 1,5 kop broccoli florets; 1 stk. bell pepper sliced, any color; 1 stk. zucchini diced; 1 kop cherry tomato halved; 0,5 kop vegetable broth; 0,5 stk. lemon juiced; 0,25 kop fresh basil chopped; 1 tsk. salt; 0,5 tsk. black pepper freshly ground; 2 spsk. vegan parmesan cheese grated (valgfrit)

This vibrant pasta primavera combines whole-wheat pasta with a colorful array of fresh vegetables in a light, flavorful sauce. It's a healthy and satisfying meal that comes together quickly, perfect for a weeknight dinner.

En original opskrift af Forkin

Tid i alt: 35 min.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 426 kcal

Vegetarisk

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

Klargøring

Ingredienser

340 gwhole wheat pasta
2 spsk.olive oil
0,5 stk.yellow onion, diced
2 fedgarlic, minced
1,5 kopbroccoli florets
1 stk.bell pepper, sliced, any color
1 stk.zucchini, diced
1 kopcherry tomato, halved
0,5 kopvegetable broth
0,5 stk.lemon, juiced
0,25 kopfresh basil, chopped
1 tsk.salt
0,5 tsk.black pepper, freshly ground

garnish

2 spsk.vegan parmesan cheese, grated(valgfrit)

Udstyr

colander · 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 whole wheat 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 deep pan over medium heat.
Ca. 1 min.
4
Add the diced yellow onion and cook for 3-4 minutes until softened and translucent.
Ca. 4 min.
5
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Ca. 1 min.
6
Add the broccoli florets and sliced bell pepper to the skillet and sauté for 5-7 minutes until they start to become tender-crisp.
Ca. 7 min.
7
Stir in the diced zucchini and halved cherry tomatoes, cooking for an additional 3-4 minutes.
Ca. 4 min.
Kokkens note: You want the vegetables to be tender but still have a slight bite.
8
Pour in the vegetable broth and fresh lemon juice, then season with salt and black pepper.
Ca. 1 min.
9
Drain the cooked pasta and add it directly to the skillet with the vegetables.
Ca. 1 min.
Kokkens note: If the sauce seems too thick, add a splash of the reserved pasta water.
10
Toss everything together until well combined and the pasta is coated in the sauce.
Ca. 1 min.
11
Stir in the fresh basil just before serving.
12
Serve immediately, optionally garnished with vegan parmesan cheese.

Pr. portion

Næringsindhold

64%Score

Kalorier: 426kcal
Protein: 14,4g
Kulhydrat: 74,1g
Fedt: 10,1g
Kostfibre: 8,5g
Sukker: 7g

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

Bevar den gode smag

Opbevaring

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

Genopvarmning

Reheat gently in a microwave or on the stove with a splash of water or vegetable broth to prevent drying out.