Broccoli Veggie Pasta Primavera Recipes

BROCCOLI VEGGIE PASTA PRIMAVERA

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large skillet, cook the broccoli, carrot and onions in butter for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

EASY VEGGIE PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions.
• Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
• Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
• Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.

PENNE PRIMAVERA

Steps:

• Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
• In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
• Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

BROCCOLI PASTA PRIMAVERA

Steps:

• Boil Pasta (800 gram) according to package instruction.
• Chop Broccoli (800 gram) into florets.
• Roughly chop Onion (1), Green Bell Pepper (1/2 cup), and Tomato (1).
• Slice some of the Parmigiano-Reggiano (30 gram).
• In a warm pan, add the Extra-Virgin Olive Oil (3 tablespoon), Salt (to taste), onion, Garlic (3 clove), and green bell pepper and leave to cook for approximately 5 minutes until soft.
• Add the broccoli florets, tomato, and add between 1 1/2 to 2 cups of water. You can take pasta water or fresh water and add cheese.
• Leave to cook until the Broccoli is super soft even mushy.
• Blend everything together until getting a thick "sauce".
• Add the the Green Peas (1 cup), Fresh Parsley (3 tablespoon), and Fresh Basil Leaf (6) and mix together.
• Add the cooked pasta to the sauce, mix well, sprinkle on Ground Black Pepper (to taste), and serve immediately. Enjoy!