Pasta Primavera
40 minutes
This simple recipe delivers seven healthful vegetables in just one dish.
Lynn Lewis
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Ingredients
Serves: 4
- 2 tablespoons olive oil
- 4 roma tomatoes, coarsely chopped
- 1 medium carrot, peeled and cut into thin slices
- 2 cloves garlic, thinly sliced
- 1 cup (75g) sliced mushrooms
- 3/4 cup (185ml) chicken or vegetable stock
- 500g asparagus, trimmed, blanched in boiling water
- 1 cup (150g) frozen peas, thawed
- 1 medium yellow zucchini cut into 1.25 cm-thick slices
- 1/4 cup finely chopped basil
- 1/4 cup (20g) grated parmesan cheese
- 250g fettuccine
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- Heat oil in a medium non-stick saucepan over medium heat. Add tomato, carrot and garlic. Cook 10 minutes. Add mushroom and stock. Cook 10 minutes. Add asparagus, peas and zucchini. Cook until all the vegetables are tender, about 2 minutes. Add basil and parmesan. Cover; set aside.
- While sauce is cooking, cook pasta in a large saucepan of lightly salted boiling water until al dente, following packet instructions. Drain. Place in a serving bowl. Add vegetable sauce and toss to combine.
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