Pasta Primavera Recipe
Summary
Preparation Time5 MinCooking Time20 Min
Ready In25 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupEveryday
Ingredients
| Evaporated milk | 1/2 Cup (16 tbs), skimmed | |
| Egg | 1 | |
| Part-skim ricotta cheese - 1/4 cup | ||
| Margarine | 1 Tablespoon | |
| Garlic | 1 Clove (5gm) | |
| Parmesan and romano cheese | 1 Ounce, grated | |
| Basil leaves | 1/8 Teaspoon | |
| Oregano leaves | 1/8 Teaspoon | |
| Pepper | 1 Dash | |
| Broccoli florets | 1/3 Cup (16 tbs), cooked | |
| Cauliflower florets - 1/3 cup, cooked Carrot - 1/3 cup, sliced, cooked | ||
| Fettuccine | 1/2 Cup (16 tbs) | |
Directions
MAKING
1) In a blender, process the milk, egg and ricotta cheese until smooth, scraping down sides, if required, keep aside.
2) In a 10-inch non-stick skillet, saute the garlic in the margarine over a medium heat for about 1 minute until softened.
3) Stir in the egg mixture, Parmesan (or Romano) cheese, basil, oregano and pepper, cook over a low heat for 3 to 5 minutes, stirring constantly, until the sauce is thickened.
4) Stir in the broccoli, cauliflower and carrot and cook for about 1 minute, stirring constantly, until vegetables are thoroughly heated.
SERVING
5) Spoon the pasta on a serving platter, top with the vegetable-cheese mixture and serve immediately.
1) In a blender, process the milk, egg and ricotta cheese until smooth, scraping down sides, if required, keep aside.
2) In a 10-inch non-stick skillet, saute the garlic in the margarine over a medium heat for about 1 minute until softened.
3) Stir in the egg mixture, Parmesan (or Romano) cheese, basil, oregano and pepper, cook over a low heat for 3 to 5 minutes, stirring constantly, until the sauce is thickened.
4) Stir in the broccoli, cauliflower and carrot and cook for about 1 minute, stirring constantly, until vegetables are thoroughly heated.
SERVING
5) Spoon the pasta on a serving platter, top with the vegetable-cheese mixture and serve immediately.
Chef
