Spaghetti Primavera

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Spaghetti Primavera Recipe

Spaghetti Primavera Recipe
Of all the pasta dishes I love Spaghetti Primavera. I like the lightness of the sauce and the mix of vegetables with the spaghetti. The vegetables in this Spaghetti Primavera can be substituted to suit your own taste. Be sure to cook the pasta until just al denté. I like to use fresh pasta when I can find it. If you are buying dry pasta buy the Italian brands, as they are thicker than others. Be sure to use lots of water, this will help to keep the pasta from sticking.

  • ½ pound Spaghettini 250g
  • ½ cup Chicken Broth 75ml
  • 2 Garlic Cloves, chopped fine 2
  • 1 Carrot, julienned 1
  • 2 cups Broccoli Flowerets 500ml
  • 1 Red Pepper, julienned 1
  • 1 Green Pepper, julienned 1
  • 1 cup Snow Peas, halved 250ml
  • 1 Small Zucchini, julienned 1
  • 1½ cups Balkan-style Yogurt 375ml
  • Salt and Pepper
  • Grated Parmesan Cheese

Cook pasta in large amount of boiling salted water until tender; drain. In saucepan heat broth. Add garlic, carrot, broccoli, red and green pepper, snow peas, and zucchini. Cover and steam for four to five minutes, drain.
Toss hot pasta with vegetable mixture, then yogurt. Season to taste with salt and pepper. Serve with Parmesan cheese.
Makes 4 servings.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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