Farfalle primavera

Farfalle primavera

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Create creamy vegetarian pasta dishes in minutes with this speedy recipe.

The ingredient of Farfalle primavera

  1. 375g dried farfalle pasta
  2. 2 zucchini, sliced
  3. 4 squash, thickly sliced
  4. 1 tablespoon wholegrain mustard
  5. 2 teaspoons lemon rind, finely grated
  6. 25g butter
  7. 4 garlic cloves, crushed
  8. 300ml thickened cream
  9. 1 cup frozen peas
  10. 2 tablespoons chopped flat-leaf parsley leaves
  11. 1/3 cup finely grated parmesan cheese or vegetarian hard cheese

The instruction how to make Farfalle primavera

  1. Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain, reserving 1/4 cup liquid.
  2. Melt butter in a large non-stick frying pan over medium heat. Add garlic, zucchini and squash. Cook, stirring, for 3 to 4 minutes or until tender.
  3. Stir in cream, mustard and lemon rind. Bring to a gentle boil. Reduce heat to low. Simmer for 1 to 2 minutes. Add peas and simmer for another 2 minutes or until sauce slightly thickens. Add parsley, parmesan, pasta and reserved cooking liquid. Season with salt and pepper. Toss to combine. Serve.

Nutritions of Farfalle primavera

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