Last updated on May 9th, 2018 at 11:38 am

Lovely lunch or light supper recipe for Prima Vera Pasta – a flavour-filled vegetarian meal.

375g twirly pasta or any shell pasta
1 tablespoon olive oil
1 medium onion finely chopped or grated.
2 teaspoons crushed garlic
Handful of patty pans cut into bite size pieces (about 300g is perfect)
1 red pepper sliced fairly thin
Handful of sugar snap peas (about 200g)
1 carrot julienned
250ml cream
1 tablespoon granular mustard
Palm of chopped fresh parsley or combination of your favorite herbs

How to
Cook your pasta in a large pot of salted boiling water to al dente, drain leaving a little water in the pot and then return to the pot.

While the pasta cooks put a pan on a medium heat with the oil, add the onions and cook until soft, add the garlic and cook for a further 1 minute.

Add the patty pans, carrots, peas and red peppers, cook until the patty pans are softened on the outside but still firm, stir or toss frequently until the peas are hot but still crunchy (about 3 minutes).

Add the pasta to the pan along with the mustard and the cream. Toss with salad servers or similar to combine all the flavors and allow the cream to heat.

That is that, you have a really fantastic flavor.

Adding the mint or perhaps a little chili is a very good idea, be adventurous with your tastebuds, you will love it.


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