Pasta primavera

Pasta primavera

4.4 48 ratings

Prep. 15min

Total 1 h

4 portions

Ingredients

Pangritata

garlic clove
1
ciabatta bread (approx. 1 slice), cut into pieces (2 cm)
40 g
fresh parsley leaves only
1 sprig
olive oil
20 g
pine nuts
30 g

Vegetable pasta

Parmesan cheese cut into pieces (approx. 2 cm)
100 g
water
2000 g
broccoli broken into florets
100 g
zucchini cut into thin slices (approx. 5 mm)
100 g
asparagus trimmed and cut into thirds
1 bunch
sugar snap peas cut into slices
50 g
fresh flat-leaf parsley leaves only
2 sprigs
fresh basil leaves only, plus extra for garnishing
1 sprig
garlic cloves
2
fresh mushrooms cut into quarters
100 g
dried chilli flakes
½ tsp
olive oil
60 g
cherry tomatoes cut into halves
250 g
salt plus extra to season
1 tsp
ground black pepper plus extra to season
1 pinch
fresh pasta (see Tips)
500 g
salted butter
60 g
double cream
180 g

Difficulty

easy

Nutrition per 1 portion

Sodium 1091.9 mg

Protein 27.4 g

Calories 4407.2 kJ / 1049.3 kcal

Fat 71.8 g

Fibre 9.1 g

Saturated Fat 30.9 g

Carbohydrates 70.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Varoma: Global flavours 12 Recipes
Australia and New Zealand

You might also like...

Risoni with salmon and spinach

25min

Broccoli, chilli and pine nut spaghetti

40min

Pasta with tuna

30min

Tagliatelle with porcini mushrooms

1 h

Sweet potato pasta with burnt sage butter

30min

Navajo fry bread with tomato bean salsa

35min

Brussels sprouts pasta with hazelnut dressing

30min

Penne and vegetables

35min

Spinach and artichoke penne

1 h 5min

Vegetarian chilli

1 h 5min

Almond crusted salmon with asparagus fettuccine

45min

Linguine with salmon and herbs

25min