Pasta Primavera certainly sounds Italian, but I was first made popular by an Italian chef in New York. Our recipe most often only uses chicken stock for a lighter approach, but many recipes add an equal amount of cream; and that is delicious as well.
Pasta Primavera
Pasta Primavera is a springtime dish. Often fresh peas are thrown into the skillet, or any other fresh vegetables you prefer.
We like vegetables closer to El Dente but cook yours more if you prefer.
Ingredients
- 100 gr asparagus spears, trimmed 2 CHO
- 1 TBSP butter 0 CHO
- 1 cup (120 gr) red/orange pepper, thinly sliced 6 CHO
- ¾ cup (100 gr) carrot, cut into matchsticks 6.5 CHO
- ½ cup chicken stock 0 CHO
- 1 tsp. lemon juice 0 CHO
- ¼ tsp. salt 0 CHO
- ¼ tsp pepper 0 CHO
- ½ cup (35 gr) Parmesan Cheese, grated 0 CHO
TOTAL SAUCE CHO 14.5 CHO
- 2 SERVINGS = 7.25 CHO
- 3 SERVINGS = 4.8 CHO
- 4 SERVINGS = 3.6 CHO
- *4 – 6 NESTS OF PASTA – PASTA CHO IN ADDITION TO SAUCE
Instructions
- Prepare salted water for the pasta. Once the vegetables start cooking , depending on your pasta, they may take the same time to cook.
- Heat butter in a medium skillet and add cut carrots. Sauté over medium heat for 3 – 4 minutes.
- Add peppers and asparagus. Sauté 2 minutes before adding the stock, lemon juice, salt and pepper.
- Gently simmer until vegetables are cooked to your preference.
- Turn off heat and add Parmesan cheese. Stir to combine and place Primavera on pasta and serve immediately. Garnish with more Parmesan if you prefer.
