Ingredients:
o 3 cups raw vegetables - I use julienne carrot, zucchini, red pepper, frozen broccoli and peas
o 1/2 lb (8 oz/250g) angel hair pasta or whatever type of pasta you prefer
o 1 tbsp olive oil
o 2 tsp fresh garlic, chopped
o 1/3 cup chicken or vegetable stock
o 2 tbsp fresh basil, julienne cut
o 1 ½ tbsp finely chopped sun-dried tomatoes (optional, but recommended)
o 1 tbsp fresh parsley, chopped
o 1/4 cup parmesan cheese, grated
o Reserved pasta cooking water, if needed
o Salt and freshly ground black pepper, to taste
o Either ½ tsp lemon zest OR 1 tsp mixed Italian spices (both versions are delicious!)
o Fresh parmesan, to garnish
Directions:
1. Steam all vegetables until soft, but still retain some crunch.
2. Salt a large pot of water, bring to a boil and cook pasta according to package directions until al dente.
3. Heat oil in a large non-stick pan over medium heat and fry garlic for several minutes. Add stock and bring to a boil.
4. Strain pasta (reserve ½ cup cooking liquid), add both pasta and vegetables to the pan, and stir to coat. Add 1-2 tbsp reserved pasta water to moisten if needed.
5. Remove from heat and stir-in fresh basil, lemon zest (or Italian spices), parmesan cheese, sun-dried tomatoes and parsley. Toss pasta thoroughly and serve immediately. Garnish with fresh parmesan and additional herbs.
o 3 cups raw vegetables - I use julienne carrot, zucchini, red pepper, frozen broccoli and peas
o 1/2 lb (8 oz/250g) angel hair pasta or whatever type of pasta you prefer
o 1 tbsp olive oil
o 2 tsp fresh garlic, chopped
o 1/3 cup chicken or vegetable stock
o 2 tbsp fresh basil, julienne cut
o 1 ½ tbsp finely chopped sun-dried tomatoes (optional, but recommended)
o 1 tbsp fresh parsley, chopped
o 1/4 cup parmesan cheese, grated
o Reserved pasta cooking water, if needed
o Salt and freshly ground black pepper, to taste
o Either ½ tsp lemon zest OR 1 tsp mixed Italian spices (both versions are delicious!)
o Fresh parmesan, to garnish
Directions:
1. Steam all vegetables until soft, but still retain some crunch.
2. Salt a large pot of water, bring to a boil and cook pasta according to package directions until al dente.
3. Heat oil in a large non-stick pan over medium heat and fry garlic for several minutes. Add stock and bring to a boil.
4. Strain pasta (reserve ½ cup cooking liquid), add both pasta and vegetables to the pan, and stir to coat. Add 1-2 tbsp reserved pasta water to moisten if needed.
5. Remove from heat and stir-in fresh basil, lemon zest (or Italian spices), parmesan cheese, sun-dried tomatoes and parsley. Toss pasta thoroughly and serve immediately. Garnish with fresh parmesan and additional herbs.
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