Pasta Primavera Recipe
This is a quick and easy pasta primavera recipe that’s ready in just 30 minutes! This recipe yields about 4 servings.
Ingredients:
- 3 cups dry farfalle or other flat pasta
- 1 1/2 cups tender carrots, julienned
- 1/2 cup fresh shelled green peas
- 1 1/2 cup baby zucchini, sliced lengthwise
- 1/2 cup vegetable broth, hot
- 2 garlic cloves, chopped
- 1 red bell pepper, diced
- 1/4 teaspoon peperconcino
- 4 tablespoons extra virgin olive oil
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme or oregano, chopped
- 1/2 teaspoon salt
- black pepper to taste
Directions:
- In a large pot with boiling water cook the pasta until tender.
- Meanwhile, cook carrots until tender and set aside.
- Cook peas until tender, about 30 seconds and add together with carrots.
- Heat oil in a large pan over high heat.
- Add peperoncino, garlic, and zucchini. Reduce heat to medium.
- Saute stirring frequently with a wooden spoon until tender and light gold in color.
- Add carrots, peas, parsley, herbs, and salt and pepper.
- Saute for another minute.
- Add the hot vegetable broth to the pan and toss well, mixing all ingredients together.
- Drain pasta and add to pan. Toss again and serve immediately.
ENJOY!
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