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Ингредиенты
- 1 lb linguine
- 1 Tbsp. extra virgin olive oil
- 1 Tbsp. butter
- 1 med red bell pepper, cut into strips
- 1 med yellow bell pepper, cut into strips
- 2 med zucchini, trimmed but not peeled, sliced
- 1/2 lb broccoli florets
- 1/2 lb asparagus, cut into 1-inch pcs
- 1/2 lb sugar snap peas Or possibly snow peas, trimmed
- 6 x shallots or possibly green onions, thinly sliced
- 1 x clove fresh garlic, chopped
- 1/4 c. minced fresh cilantro
- 2 Tbsp. minced fresh basil, preferably thai basil or possibly sweet basil salt and pepper, to taste
- 1 Tbsp. soy sauce
- 1/4 c. freshly grated parmesan cheese
Инструкции
- Fill a large pot with water; and begin heating it for the pasta.
- Heat the oil and butter in a large skillet or possibly wok and stir-fry the vegetables, onions and garlic for about 3 min. Add in the cilantro and basil and cook another minute, or possibly till vegetables are done to your taste - they should be a little crunchy.
- When water boils, add in linguine and cook according to package directions; it should be al dente.
- Season the vegetables with salt and pepper, mix with soy sauce, toss with pasta and sprinkle with Parmesan cheese.
- Yields 8 servings.
- Primavera concept." DID YOU KNOW: In the mid-1970s, Sirio Maccioni of New York's Le Cirque restaurant concocted a pasta dish which was loaded with vegetables. Maccioni dubbed it pasta primavera - spring pasta - and a whole new way of eating spaghetti came into being as the dish made its way onto other restaurant menus, then was adapted for home use by hosts wanting to impress guests.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 45 | 16% |
| Total Fat 5.15g | 6% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 187mg | 8% |
| Potassium 426mg | 12% |
| Total Carbs 48.75g | 13% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.54g | 3% |
| Protein 11.02g | 18% |
