Pasta primavera

Pasta primavera

4.4 49 ratings

Prep. 15 min

Total 1 h

4 portions

Ingredients

Pangritata

garlic clove
1
ciabatta bread (approx. 1 slice), cut into pieces (2 cm)
40 g
fresh parsley leaves only
1 sprig
olive oil
20 g
pine nuts
30 g

Vegetable pasta

Parmesan cheese cut into pieces (approx. 2 cm)
100 g
water
2000 g
broccoli broken into florets
100 g
zucchini cut into thin slices (approx. 5 mm)
100 g
asparagus trimmed and cut into thirds
1 bunch
sugar snap peas cut into slices
50 g
fresh flat-leaf parsley leaves only
2 sprigs
fresh basil leaves only, plus extra for garnishing
1 sprig
garlic cloves
2
fresh mushrooms cut into quarters
100 g
dried chilli flakes
½ tsp
olive oil
60 g
cherry tomatoes cut into halves
250 g
salt plus extra to season
1 tsp
ground black pepper plus extra to season
1 pinch
fresh pasta (see Tips)
500 g
salted butter
60 g
double cream
180 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1091.9 mg

Protein 27.4 g

Calories 4407.2 kJ / 1049.3 kcal

Fat 71.8 g

Fibre 9.1 g

Saturated Fat 30.9 g

Carbohydrates 70.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Varoma: Global flavours 12 Recipes
Australia and New Zealand

You might also like...

Show all

Welsh Anglesey eggs

1 godz.

Couscous tahini bowl

30 min

Avial (vegetables in yoghurt)

30 min

Amritsari dal

26 godz.

Silverbeet quiche with oat and Parmesan crust

1 godz. 15 min

The best egg salad open sandwich (Diabetes, TM6)

20 min

Hearty gluten free vegetarian lasagne

3 godz. 5 min

Meat-free mushroom lasagne

1 godz. 30 min

Layered vegetable salad with creamy herb dressing

40 min

Crowd pleaser pierogi

2 godz.

Pulled BBQ jackfruit

25 min

Black bean molè (black bean chocolate chilli)

2 godz. 25 min

Show all