Primavera with carrots, green peas and sweet peppers

Votes: 1

How to Make - Primavera with Carrots, Green Peas, and Bell Peppers

Photo of the dish: Antonis Achilleos

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 638, total fat 27 G., saturated fats 10 G., proteins 24 G., carbohydrates 77 G., fiber 7 G., cholesterol 33 mg, sodium 841 mg, sugar - G.

Primavera with carrots, green peas and sweet peppers - a detailed recipe.

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 pasta fusilli (spirals)
220g snap peas, halved lengthwise, and/or broccoli (or a combination)
550 ml cherry tomatoes, halved
1 yellow bell pepper, cut into strips
Coarse salt
1/4 cup olive oil
4 cloves garlic, thinly sliced
2 carrots, cut into thin strips
1/2 tsp. dried flakes pepper
1/2 cup coarsely chopped fresh mint
1/2 tbsp. grated parmesan cheese
120 g goat cheese, crumbled

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Bring a saucepan of salted water to a boil. Add the fusilli pasta and cook for the time indicated on the package. Two minutes before the end of cooking, add the snap peas, carrots, and bell pepper.

Pour 1/2 cup of broth into a separate bowl, drain the remaining liquid.
Meanwhile, heat olive oil in a frying pan. Add garlic and fry until golden brown, about 30 seconds.

Add tomatoes, pepper flakes and 1 teaspoon salt; cook until tomatoes begin to soften, about 2 minutes.

Stir in 1/4 cup of the remaining broth and toss the sauce with the pasta and vegetables.

Add mint, Parmesan and half of the goat cheese and mix again.