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easy pasta and pepper primavera recipe

Written on Tuesday, September 20, 2016 | 10:36:00 PM



makes: 4 servings (1¼ cups each)

Preparation time : 20 minutes 

Ingredients : 
- 4 ounces dried multigrain spaghetti
- 2 teaspoons bottled minced garlic or 4 cloves garlic, minced
- 1 tablespoon olive oil or canola oil
- 1 16-ounce package frozen peppers and onions mix or sugar snap stir-fry vegetable mix
- 1 15-ounce can cannellini beans (white kidney beans), rinsed and drained
- ¼ cup dry white wine or reduced-sodium chicken broth
- ½ teaspoon finely shredded lemon peel (set aside)
- 1 tablespoon lemon juice
- ½ teaspoon dried thyme, crushed
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper
- 1 tablespoon butter
- 1 ounce Parmesan cheese, shaved

Preparation Method :
1) Cook pasta according to package directions.

2) Meanwhile, in a large skillet cook and stir garlic in hot oil over medium heat for 30 seconds. Add frozen vegetables. Cook and stir for 2 minutes. Add beans, wine, lemon juice, thyme, salt, black pepper, and crushed red pepper. Bring to boiling; reduce heat. Cook, uncovered, about 4 minutes or until vegetables are crisp-tender, stirring occasionally. Remove from heat. Stir in butter.

3) Drain pasta. Add pasta to vegetable mixture in skillet. Toss gently to combine.

4) To serve, divide pasta mixture among four shallow bowls. Sprinkle with Parmesan and lemon peel.

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