Recipe Categories

Pasta :: Pasta Primavera

1 cup sliced zucchini
1 ½ cups broccoli florets
1 ½ cup snow peas
6 stalks asparagus
500g spaghetti
12 cherry tomatoes, halved
3 Tbsp olive oil
2 cloves garlic, crushed
Salt & pepper
2-3 Tbsp parsley, chopped
1/3 cup pinenuts
10 large mushrooms, sliced
60g butter
parmesan cheese
250ml cream (or sour cream)
2 Tbsp basil, chopped
2-3 Tbsp chicken stock

Blanch vegetables. Cook spaghetti and drain. Saute tomatoes in oil with ½ the garlic, salt and pepper and parsley, set aside. Saute pinenuts until golden. Add vegetables and remaining garlic and simmer. Melt butter in pan and add cheese, cream, and basil. Add cooked pasta to this and half of vegetables. Thin with stock and toss. Serve and top with remaining vegetables and garnish with cherry tomatoes.

Other Pasta recipes: Spaghetti Carbonara, Pasta Primavera, Spinach & Cheese Cannelloni, Fettuccine with Blue Cheese & Spinach, Penne with Broccoli, Mushrooms & Almonds, Lemon & Asparagus Fettuccine, Pesto Pasta