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
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