Saturday, 9 February 2008

Pasta Primavera

This is a very good way of getting at least 2 or 3 of your recommended 5 portions of fruit/veg in one hit! It's important to not overcook the veggies here, otherwise they end up all soft and mushy. That wouldn't be good.

You need:

1 large Carrot - sliced
1 large Onion - finely diced
1 large Courgette (Zucchini if you are that way inclined)
2 large cloves Garlic - finely chopped
150g Baby Button Mushrooms - halved
75g Green Beans - top and tailed and halved
1 Red Pepper - de-seeded and cut into thin strips
1 Yellow Pepper - de-seeded and cut into thin strips
2 cups of Broccoli - cut into bite sized florets
4 tablespoons Butter
2 cups Single Cream
10 oz Penne Pasta
Fresh Basil - approx 10 leaves, finely sliced
1/2 cup Frozen Peas
2 tablespoons Olive Oil
1 1/2 Cups Dry White Wine
1/2 cup Vegetable Stock
1/2 cup Parmesan Cheese - grated
Salt and Ground Black Pepper

In a large, heavy based pan, gently heat 2 tablespoons of Butter and the Olive Oil. Add the Onion and Garlic and cook for 2 -3 minutes only. You need the Onion to start turning translucent and the garlic must not burn. Now add the Broccoli and stir well. Add the Carrots and stir well. Cook for 1 or 2 minutes only, then remove the veggies to a plate.

Add the Peppers to the pan and cook gently for 1 or 2 minutes, then remove them to the plate with the other cooked veggies.

Meanwhile, cook the Pasta according to the packet instructions.......

Add 1 tablespoon of butter to the pan and then add the Courgette and the Green Beans. Cook for (you guessed it) 1 or 2 minutes only, then remove to the plate. Add the Mushies to the pan and cook for 2 minutes, then remove them as well

Add the Wine to the pan, followed by the Stock and a tablespoon of Butter. Whisk all this together and bring to the boil. Simmer for 2 minutes to reduce it slightly. Now add the Single Cream and whisk well to combine. Season well with salt and freshly ground Black Pepper. This is a creamy, garlicky sauce, so you can add loads of pepper!

Now add the thinly sliced Basil to the sauce, followed by the Parmesan Cheese. Add the reserved Veggies to the sauce and stir well to combine. Now add the Frozen Peas, stir well and add the cooked, drained Pasta. Leave on the heat for a minute or so before serving.

You can add more Parmesan when you serve this if you like, it won't overpower it at all.

Feeds 4

No comments:

Blog Widget by LinkWithin