Pasta Primavera (Edit recipe)

A simple vegetarian pasta made simple, but rich in flavour. Try this pasta dish and it will brighten up summer for you and the family

10 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	732
Fat:	21 g
Carbohydrates:	110 g
Protein:	23 g
Cholesterol:	16 g
Sodium:	901 mg
Fiber:	10 g
Sugars:	11 g
Calculated per serving.

by MagicMikeysKitchen

View original recipe

Serves: 4

Ingredients

1 cup Baby Bell Peppers, Green diced
1.5 cups Asparagus
1 cup Frozen Peas
1.5 cups Cherry Tomato
1 cup Pasta Water
0.5 cup White Wine
0.5 cup fresh Basil
1 cup Parmesan Cheese
1 tsp Salt
0.5 tsp Black Pepper
4 cloves Garlic
4 Tbsp Extra Virgin Olive Oil
1 lb Fusilli Pasta

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Wash and dry all your vegetables.
Dice peppers, asparagus and slice tomato’s.
add olive oil to a skillet on medium heat.
in a hot skillet, add your peppers, asparagus, tomato’s & peas.
Cook vegetables for 2-3 mins.
Mince garlic and mix into your vegetables.
Once you smell the garlic, reduce the heat to medium low.
In a separate large pot, boil 3-4 litres of water and once it comes to a boil, add salt.
Add your pasta in and cook until al dente 5-8 mins.
To your vegetables, de glaze with white wine or wine of choice.
Let that simmer for 2-3 mins.
Add your pasta into your vegetable mixture and 1 cup of pasta water.
Cook for an additional 3-5 mins until it all comes together.
Add fresh basil and half your parmesan and mix into pasta.
Once plated, add more Parmesan on top, serve and enjoy!