Fusilli "Primavera"

Votes: 1

Time: 25 min.
Complexity: easily
Servings: 4

Want your kids to eat more healthy vegetables? Then make Pasta Primavera! Any vegetable tastes better with pasta and gooey cheese, especially colorful spiral pasta. It's boiled with broccoli, bell peppers, carrots, and green peas (the vegetables are added at the end of the cooking time) and served with a light creamy sauce and a generous helping of grated cheese.

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.

Ingredients for the recipe:

340 g of tricolor fusilli pasta
4 cups broccoli florets
3 carrots, thinly sliced
1 red bell pepper, thinly sliced
1 cup frozen green peas
4 tablespoons chilled unsalted butter
2 cloves garlic, crushed
1 cup lightly salted vegetable or chicken broth
0.5 cup grated Parmesan + extra for serving
2 tbsp chopped fresh parsley or basil
Juice of half a lemon

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: fusilli spiral pasta, broccoli cabbage, carrot, sweet pepper, peas, Parmesan cheese, lemon juice, garlic, parsley, basil

Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the broccoli, carrots, bell pepper, and green peas 3 minutes before the end of cooking. Set aside 1 cup of the pasta cooking water and discard the remaining water.
Meanwhile, prepare the sauce.:

In a large skillet, heat 2 tablespoons butter over medium-high heat. Add the garlic and cook, stirring, until softened, about 1 minute. Add the vegetable broth, 1/2 teaspoon salt, and black pepper to taste, bring to a simmer, and cook until the sauce thickens slightly, about 3 minutes. Stir in the remaining 2 tablespoons butter until melted and the sauce thickens, another 1 minute.

Pour the sauce over the pasta and vegetables in the pan, add the cheese, parsley, and lemon juice. Heat over low heat, stirring occasionally, until the cheese melts, about 1 minute, adding a little of the pasta cooking water if the sauce is too thick. Season with salt and pepper to taste. Serve sprinkled with Parmesan cheese.

Categories: