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#WFD – Pasta Primavera
Just before serving, add lemon juice and sprinkle with cheese and basil leaves.
POLOKWANE – Pasta primavera is a simple dish consisting of pasta and fresh vegetables.
What’s for Dinner says their heavenly Pasta Primavera recipe is easy to make and is a real family pleaser.
“It is also a great opportunity to use lots of vegetables.”
Ingredients
- 30ml stork margarine
- 1 onion, finely sliced
- 3 cloves garlic, finely sliced
- 1 x KNORR Vegetable Stock Pot
- 400g fettuccine pasta, cooked and drained (reserve 200 ml of cooking water)
- 200g asparagus, blanched and halved
- 150g fresh broccoli florets, blanched
- 100g frozen peas, defrosted
- tsp Robertsons Ground Black Pepper
- 15ml lemon juice
- 30g cheese, grated
- 30ml fresh basil leaves, torn
Method
- Heat Stork Margarine in a large frying pan over medium heat. Add the onions and cook for 2 minutes until onions are soft but not brown.
- Add garlic and cook for a further 1 minute stirring regularly.
- Stir in the Knorr Vegetable Stock Pot and reserved pasta water, simmer for 5 minutes, stirring occasionally until the stock pot has melted.
- Add the asparagus, broccoli and peas and cook on medium heat for 5 minutes.
- Add the pasta and toss to coat the pasta in the sauce. Season with Robertsons Ground Black Pepper.
- Just before serving, add the lemon juice and sprinkle with cheese and basil leaves.
