Wednesday, March 28, 2012

Pasta Primavera

I know this is a horrible photo.  I forgot to take one when I made this dish so I tried to use the one off the website.  Apparently, though, they used a VERY low quality photo.  But I figure a bad photo is better than no photo (in most cases).  Once I make this meal again, I'll take my own photo & replace it but until then, you get the idea.

Pasta Primavera
Servings 6

Total Calories: 198   Total Fat: 5g   Total carbs: 35g   Protein: 5g

  • 2c farfalla (bowtie) pasta
  • 1-1/2T olive oil
  • 1 clove garlic, minced
  • 3/4c broccoli florets, chopped
  • 1/2c zucchini, sliced thin
  • 3/4c carrots, sliced thin
  • 1/2c green beans
  • 1/4c peas
  • 2c ripe tomatoes, chopped
  • 2t parsley
  • 1T fresh basil, chopped
  • 1t thyme
  • 1t oregano
  • 1/4c reduced-fat parmesan cheese, grated
  • salt, black pepper, & red pepper flakes to taste

In a large pot, bring a quart of water to a rolling boil & add a few drops of olive oil into the water (to keep the pasta from sticking).  

Add pasta & cook for about 8-10 mins, or until al dente.  

Meanwhile, heat remaining oil in a large skillet; add in the garlic and let cook for no longer than 1 minute.

Add broccoli, zucchini, carrots, green beans, & peas, stirring often, allowing them to becometender but crispy (about 3mins).  Add tomatoes, parsley, basil, thyme, & oregano.

Simmer for 2 mionutes, until tomatoes become tender but still somewhat firm.  

When the pasta is ready, drain in a colander and set aside in a large bowl. 

Add sauce to the pasta & sprinkle with Parmesan (adding salt, black pepper & red pepper flakes). 

Toss & serve immediately.

Recipe from Extremely-Fit

No comments:

Post a Comment