Pasta Primavera
A vegetarian pasta loaded with seasonal vegetables, blanched crisp-tender and tossed in a light cream sauce.
Ingredients16
- Pasta160g
- Green Asparagus5 stalks
- Carrot1 Stück
- Leek0.5 stalk
- Broccoli100g
- Green Beans100g
- Yellow Bell Pepper0.25 Stück
- Cherry Tomatoes10 Stück
- Garlic4 Zehen
- Chile Pepper1 Stück
- Parsley15g
- Heavy Cream125ml
- Salt1 Prise
- Olive Oil2 EL
- Lemon1 Stück
- Parmesan30 g
Instructions
- 1
Cut all the vegetables into bite-size pieces, slice the garlic thin and cut the chile into fine rings.
- 2
Gently sweat the garlic, carrot and bell pepper in olive oil while the pasta cooks in salted water.
- 3
Drop the green beans, asparagus and broccoli straight into the pasta pot for the last few minutes to blanch them until crisp-tender.
- 4
Toss the pasta and vegetables in the skillet with the cream and a little pasta water until the sauce binds and turns creamy.
- 5
Finish with lemon zest, fresh herbs and the cherry tomatoes and serve right away with freshly grated Parmesan.
NutritionPer serving
Allergens
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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