Pasta “Primavera” with asparagus
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 11 G., saturated fats 3 G., proteins 22 G., carbohydrates 76 G., fiber 10 G., cholesterol 10 mg, sodium 610 mg, sugar 0 G.
Calories 480, total fat 11 G., saturated fats 3 G., proteins 22 G., carbohydrates 76 G., fiber 10 G., cholesterol 10 mg, sodium 610 mg, sugar 0 G.
Pasta Primavera is loaded with vegetables. Its name translates from Italian as "spring," and it's bright, juicy, and refreshing, just like spring. Use whole-grain linguine to get the most out of this dish. The pasta is boiled and tossed with a separately prepared sauce of bell peppers, asparagus, mushrooms, tomatoes, and carrots. All the vegetables are sautéed and simmered for just a few minutes to preserve their freshness. Once the pasta is ready, sprinkle it with grated Parmesan, fresh parsley, and basil, and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g whole grain linguine pasta
- 1 tbsp. l. olive oil
- 3 cloves garlic, crushed
- 1 red bell pepper, washed, seeded and cut into strips (170 g)
- 220 g thin asparagus, trimmed and cut into 5 cm pieces.
- 1 cup chopped mushrooms (110 g)
- 1 cup grape or cherry tomatoes, halved (170 g)
- 1 cup lightly salted chicken broth
- 0.5 cups of milk with 1% fat content
- Dissolve 1 tbsp of premium flour in 3 tbsp of water
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 1 large carrot (170 g), peeled and thinly sliced with a vegetable peeler (about 2 cups carrot ribbons)
- 0.5 tbsp. (45 g) grated parmesan
- 2 tbsp chopped parsley leaves
- 1/4 cup chopped basil leaves
We recommend
Recipes with similar ingredients: linguine pasta, carrot, asparagus, champignon mushrooms, cherry tomatoes, sweet pepper, Parmesan cheese, milk, basil
Cooking the dish according to the recipe:
- Heat the olive oil in a large skillet over medium-high heat. Sauté the garlic until soft, about 1 minute. Add the pepper and cook until it begins to soften, about 3 minutes. Add the mushrooms, asparagus, and tomatoes and cook until soft, another 5 minutes. Add the flour mixture and cook for another 1 minute. Add the chicken broth, milk, salt, and black pepper and bring to a boil; reduce heat and simmer until the liquid thickens slightly, about 5 minutes. Add the carrot ribbons.
- Meanwhile, cook the pasta according to package directions; drain, reserving 1/2 cup of the cooking water. Toss the pasta with the vegetables and sauce. Add more cooking water if the pasta seems dry. Serve sprinkled with Parmesan, parsley, and basil.
Categories:
Similar recipes
