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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I have tried a lot of pasta primavera recipes and always come back to this one! This comes together fast if you have the vegetables prepared ahead of time. Ingredients:
8 ounces spaghetti, broken into thirds |
2 1/2 quarts boiling water |
1 tablespoon oil |
2 teaspoons salt |
1 1/3 cups evaporated milk |
2/3 cup parmesan cheese |
1 tablespoon dried parsley |
1 tablespoon dried basil |
1 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon oil |
2 carrots, cut into matchsticks |
1 medium onion, thinly sliced |
1/2 cup celery, thinly sliced |
1 garlic clove, minced |
1 tablespoon oil |
1 cup cauliflower floret |
1 cup broccoli floret |
1 cup pea pods (fresh or frozen partially thawed and cut in half) |
1 cup zucchini, slivers with peel |
8 cherry tomatoes, halved |
Directions:
1. Combine evaporated milk, parmesan cheese, parsley, basil, 1 tsp salt, 1/4 tsp pepper in bowl, set aside.
2. Cook spaghetti in boiling water and oil and 2 tsp salt in a large uncovered pot for 11-13 minutes, or until tender,drain. Transfer to big bowl, cover with foil to keep warm.
3. Heat wok or frying pan on medium-high heat, add 1 tbsp oil, add carrots, onion, celery and garlic, stir fry until soft. Transfer to big bowl.
4. Add 1 tbsp oil to hot wok, add cauliflower and broccoli, stir fry 4 minutes, add pea pods and zucchini, stir fry 2 minutes.
5. Add tomatoes and evaporated milk mixture,stir until heated through. Transfer to big bowl toss to mix every thing well.
6. My family loves this with a few handfuls of cooked prawns on the top. I don't like crunchy carrots in this dish, par boil them for 5 minutes.
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