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Pasta Primavera Recipe
|Angel hair pasta||12 Ounce|
|Garlic||3 Clove (15 gm), minced|
|Extra virgin olive oil||1 Teaspoon|
|Broccoli florets||1 Cup (16 tbs)|
|Asparagus stalks||4 , cut into 1 inch pieces|
|White wine/Defatted chicken stock||1⁄4 Cup (4 tbs)|
|Sweet red pepper||1 , cut into 1 inch pieces|
|Green pepper||1 , cut into 1 inch pieces|
|Mushrooms||5 , cut into 1 inch pieces|
|Sliced scallions||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Cup (16 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1568 Calories from Fat 126
% Daily Value*
Total Fat 13 g20.4%
Saturated Fat 0.75 g3.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 104.4 mg4.3%
Total Carbohydrates 290 g96.6%
Dietary Fiber 24 g96.1%
Sugars 26.3 g
Protein 58 g116.6%
Vitamin A 354.2% Vitamin C 932.2%
Calcium 28.7% Iron 89.8%
*Based on a 2000 Calorie diet
While the pasta is cooking, in a large frying pan over medium heat, saute the garlic in the oil for 1 minute.
Add the broccoli and asparagus and toss.
Add the white wine or stock; cover and cook for 1 minute.
Add the red peppers, green peppers, mushrooms, scallions and parsley; cover and cook for 1 minute, or until the vegetables are tender-crisp.
Uncover and cook for 1 minute, or until the liquid is reduced.
Add the pasta and toss.