Go Back
Print

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.

Course Main Course
Cuisine Italian, North American
Keyword Asparagus, Carrots, Chicken Stock, Parmesan Cheese, Peppers

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

  1. Prepare salted water for the pasta. Once the vegetables start cooking , depending on your pasta, they may take the same time to cook.
  2. Heat butter in a medium skillet and add cut carrots. Sauté over medium heat for 3 – 4 minutes.
  3. Add peppers and asparagus. Sauté 2 minutes before adding the stock, lemon juice, salt and pepper.
  4. Gently simmer until vegetables are cooked to your preference.
  5. 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.