Pasta primavera

Pasta primavera

4.4 48 valoraciones

Prep. 15min

Total 1h

4 portions

Ingredientes

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

Dificultad

fácil

Inf. nutricional por 1 portion

Sodio 1091.9 mg

Proteína 27.4 g

Calorías 4407.2 kJ / 1049.3 kcal

Grasa 71.8 g

Fibra 9.1 g

Grasas saturadas 30.9 g

Carbohidratos 70.8 g

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