No Cream Pasta Primavera
Saturday, December 19, 2020
A delicious & wholesome meal made
with Pasta, loads of vegetables, lemon juice & finished
with loads of Parmesean Cheese
If you like loads of vegetables in your Pasta, then Pasta Primavera is for you
Pasta Primavera is a veggie loaded Pasta made with loads of sautéed vegetables & tossed with a few seasoning & Pasta
Traditionally, Pasta Primavera is made using Cream. But I gave it a skip since i wanted to eat something lighter
Serves 4-5
You Will Need:
- 400 grams of Pasta (Use smaller sized Pastas like Mini Penne, Elbow Macaroni, Ziti)
- 3 tablespoons Olive Oil
- Salt
- 1/4 cup Grated Parmesan
Vegetables Needed:
- 1 small Onion - sliced lengthwise
- 20 Grape Tomatoes - Halved
- Half a Zucchini - diced
- Half Red Bell Pepper - diced
- Half an Orange Bell Pepper - diced
- Half Yellow Bell Pepper - diced
- A handful of Broccoli Florets
- 1 small Carrot - cut into strips
- A handful of Peas/Edamame
- a Few sliced Black Olives
Seasonings:
- 5-6 Pods of Garlic
- 1 tablespoon Oregano
- 1 tablespoon dried Parsley
- Fresh/dried Basil
- juice of 1 lime
Method:
Boil Pasta according to package instructions. Drain & reserve 1/4 a cup of cooking liquid. Set aside for later use
Prep the Vegetables
In a large heavy bottomed pot, heat olive Oil, Add chopped Garlic, Onions & sauté it for a few seconds
Add all the vegetables one by one except Olives & Grape Tomatoes
Add some salt & cook the vegetables until cooked yet firm & crunchy. Add Grape Tomatoes, Oregano, Parsley & Basil. Mix well & turn off the Heat
Now add cooked Pasta, Cooking liquid, Olives, Lime Juice & grated parmesan & mix well
Add additional grated parmesean on top before serving
No Cream Pasta Primavera
Yield: 4-5
Ingredients
- 400 grams of Pasta (Use smaller sized Pastas like Mini Penne, Elbow Macaroni, Ziti)
- 3 tablespoons Olive Oil
- Salt
- 1/4 cup Grated Parmesan
- 1 small Onion - sliced lengthwise
- 20 Grape Tomatoes - Halved
- Half a Zucchini - diced
- Half Red Bell Pepper - diced
- Half an Orange Bell Pepper - diced
- Half Yellow Bell Pepper - diced
- A handful of Broccoli Florets
- 1 small Carrot - cut into strips
- A handful of Peas/Edamame
- a Few sliced Black Olives
- 6 Pods of Garlic
- 1 tablespoon Oregano
- 1 tablespoon dried Parsley
- Fresh/dried Basil
- juice of 1 lime
Instructions
- Boil Pasta according to package instructions. Drain & reserve 1/4 a cup of cooking liquid. Set aside for later use
- Prep the Vegetables
- In a large heavy bottomed pot, heat olive Oil, Add chopped Garlic, Onions & sauté it for a few seconds
- Add all the vegetables one by one except Olives & Grape Tomatoes
- Add some salt & cook the vegetables until cooked yet firm & crunchy. Add Grape Tomatoes, Oregano, Parsley & Basil. Mix well & turn off the Heat
- Now add cooked Pasta, Cooking liquid, Olives, Lime Juice & grated parmesan & mix well
- Add additional grated parmesean on top before serving
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