This Pâstâ Primâverâ recipe comes together in under 30 min & is perfect for busy weeknights. You cân serve it with or without chicken ând it’s full of fresh veggies like âspârâgus, snâp peâs, cârrots ând cherry tomâtoes.
Ingredients
- 8 ounces dried penne pâstâ use gluten free if necessâry
- 2 Tâblespoons olive oil
- 1 stâlk âspârâgus ends trimmed, cut into 1" sections
- 5-6 snâp peâs
- 1/3 cup câuliflower florets
- 1 green onion sliced thinly
- 3 cloves gârlic minced
- 1/2 cup shredded cârrots
- 1/2 cup sweet bell peppers I used â mix of red ând orânge, cut into 1" chunks
- 6-8 cherry tomâtoes cut in hâlf
- 1/4 cup frozen peâs thâwed
- juice from 1 lemon
- sâlt & blâck pepper to tâste
- 1 Tâblespoon dried Itâliân herbs or herbes de Provence
- 1/3 cup grâted pârmesân cheese
- 1/3 cup grâted mozzârellâ cheese optionâl
- Optionâl: Serve with cooked chicken breâsts cut into strips
- Cook the pâstâ in â lârge pot filled with wâter âccording to pâckâge directions. Drâin ând reserve 1/3 cup pâstâ cooking wâter to thin out the pâstâ (or use creâm if you prefer â creâmier consistency). Set âside.
- Full instructions see lifemadesweeter.com
PASTA PRIMAVERA
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Oleh
Asrifood
