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 


Pasta Primavera

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 



Pasta Primavera

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

No Cream Pasta Primavera

Yield: 4-5
Author: Deepthi Shankar

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
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:
  • 6 Pods of Garlic
  • 1 tablespoon Oregano
  • 1 tablespoon dried Parsley
  • Fresh/dried Basil
  • juice of 1 lime

Instructions

  1. Boil Pasta according to package instructions. Drain & reserve 1/4 a cup of cooking liquid. Set aside for later use
  2. Prep the Vegetables
  3. In a large heavy bottomed pot, heat olive Oil, Add chopped Garlic, Onions & sauté it for a few seconds
  4. Add all the vegetables one by one except Olives & Grape Tomatoes
  5. Add some salt & cook the vegetables until cooked yet firm & crunchy. Add Grape Tomatoes, Oregano, Parsley & Basil. Mix well & turn off the Heat
  6. Now add cooked Pasta, Cooking liquid, Olives, Lime Juice & grated parmesan & mix well
  7. Add additional grated parmesean on top before serving
No Cream pasta primavera, vegetarian pasta primavera
Did you make this recipe?
Tag @https://www.instagram.com/dee_shankar/ on instagram and hashtag it #vegetableplatter

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