Pasta Primavera
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup Coconut oil1 medium onion, diced1 tsp. minced garlic1 lb. broccoli chopped1/2 lb. cauliflower chopped1 medium zucchini cut in 1/4 inch rounds1 8 inch carrot sliced4 medium mushrooms chopped1 cup frozen peas5 green onions chopped1 cup Lite Coconut Milk2 tbsp. Basil1/2 cup cooking water from pasta1 tsp. chicken bouillon1 lb. gluten free pasta, cooked (reserve 1/2 cup)1 cup shredded Parmesan cheese
Heat a wok or heavy frying pan over medium high heat, add coconut oil, onion and garlic, sauté until onion is softened, about 2 minutes. Add in all remaining vegetables, except frozen peas and green onions. Stir fry about 5 minutes.
Mix 1/2 cup water from cooked pasta with chicken bouillon. Increase heat to high and add coconut milk, chicken bouillon mixture and basil to vegetable mixture.
Allow to boil until liquid is slightly reduced, about 3 minutes. Stir in peas and green onions and cook one minute more. Season to taste with salt and pepper.
Add cooked pasta and parmesan cheese to pan, tossing until thoroughly combined and pasta is heated through.
Serving Size: makes about 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DGRIFFITH51.
Mix 1/2 cup water from cooked pasta with chicken bouillon. Increase heat to high and add coconut milk, chicken bouillon mixture and basil to vegetable mixture.
Allow to boil until liquid is slightly reduced, about 3 minutes. Stir in peas and green onions and cook one minute more. Season to taste with salt and pepper.
Add cooked pasta and parmesan cheese to pan, tossing until thoroughly combined and pasta is heated through.
Serving Size: makes about 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DGRIFFITH51.
Nutritional Info Amount Per Serving
- Calories: 538.0
- Total Fat: 30.2 g
- Cholesterol: 72.0 mg
- Sodium: 372.7 mg
- Total Carbs: 54.2 g
- Dietary Fiber: 5.4 g
- Protein: 15.4 g
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