Pasta primavera

Pasta primavera

4.4 48 évaluations

Prép. 15min

Total 1h

4 portions

Ingrédients

Pangritata

garlic clove
1
ciabatta bread (approx. 1 slice), cut into pieces (2 cm)
40 g
fresh parsley leaves only
1 sprig
olive oil
20 g
pine nuts
30 g

Vegetable pasta

Parmesan cheese cut into pieces (approx. 2 cm)
100 g
water
2000 g
broccoli broken into florets
100 g
zucchini cut into thin slices (approx. 5 mm)
100 g
asparagus trimmed and cut into thirds
1 bunch
sugar snap peas cut into slices
50 g
fresh flat-leaf parsley leaves only
2 sprigs
fresh basil leaves only, plus extra for garnishing
1 sprig
garlic cloves
2
fresh mushrooms cut into quarters
100 g
dried chilli flakes
½ tsp
olive oil
60 g
cherry tomatoes cut into halves
250 g
salt plus extra to season
1 tsp
ground black pepper plus extra to season
1 pinch
fresh pasta (see Tips)
500 g
salted butter
60 g
double cream
180 g

Niveau

facile

Infos nut. par 1 portion

Sodium 1091.9 mg

Protides 27.4 g

Calories 4407.2 kJ / 1049.3 kcal

Lipides 71.8 g

Fibre 9.1 g

Graisses saturées 30.9 g

Glucides 70.8 g

Vous aimez ce que vous voyez ?

Cette recette et plus de 100 000 autres vous attendent !

Inscrivez-vous à notre essai gratuit de 30 jours et découvrez le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Varoma: Global flavours 12 Recettes
Australie et Nouvelle-Zélande

Vous pourriez aussi aimer...

Risoni salad with artichoke and feta

25min

Pasta salad with trout and vegetables

45min

Cannelloni with artichoke filling and tomato sauce

1h 35min

Pad see ew

30min

Vegetable pilaf

1h

Almond crusted salmon with asparagus fettuccine

45min

Risotto verde

45min

Steamed eggplant and ricotta lasagne

1h 25min

Sweet potato and grain salad

1h 30min

Melanzane parmigiana

2h 5min

Spinach and artichoke penne

1h 5min

Tomato pasta with vegetables and feta

30min