Pasta Primavera Recipe

Summary

CuisineCourse
MethodDish
Main IngredientInterest Group

Ingredients

 Egg1 , beaten
 Pasta1 Pound, cooked
 Yellow onion1 Small, peeled and diced
 Olive oil1 Tablespoon
 Dry red wine1⁄2 Cup (8 tbs)
 Basil1⁄2 Teaspoon
 Oregano1⁄2 Teaspoon
 Grated parmesan cheese/Romano cheese1⁄4 Cup (4 tbs)
 Garlic2 Clove (10 gm), finely minced
 Zucchini2 Medium, grated into coarse pieces
 Ripe tomatoes2 , chopped
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 2331 Calories from Fat 348

% Daily Value*

Total Fat 38 g59%

Saturated Fat 9.3 g46.4%

Trans Fat 0 g

Cholesterol 238.9 mg

Sodium 1004.3 mg41.8%

Total Carbohydrates 372 g123.9%

Dietary Fiber 24.5 g97.8%

Sugars 30.7 g

Protein 82 g164.1%

Vitamin A 68.7% Vitamin C 159.3%

Calcium 52.1% Iron 71.2%

*Based on a 2000 Calorie diet

Directions

In a large frying pan, saute the garlic in the oil until it is lightly browned.
Add the onion, and saute until it is clear.
Add the tomatoes, salt, pepper, basil, and oregano.
Simmer for a few minutes, and add the zucchini.
Cook for about 5 minutes on high heat, or until the moisture is almost gone.
Add the wine, and simmer to reduce moisture.
Add the egg and the cheese.
Pour over the pasta, and enjoy.
You can use this sauce over meats, fish, even poultry.
It is also good over rice or bulgur wheat.
Mr.cribari's mother served it to him as a vegetable dish when he was a child.
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