Pasta Primavera

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Pasta Primavera calories by ingredient


Introduction

The original recipe calls for butter and whipping cream. I replaced the butter with coconut oil and whipping cream with lite canned coconut milk The original recipe calls for butter and whipping cream. I replaced the butter with coconut oil and whipping cream with lite canned coconut milk
Number of Servings: 8

Ingredients

    1 cup Coconut oil
    1 medium onion, diced
    1 tsp. minced garlic
    1 lb. broccoli chopped
    1/2 lb. cauliflower chopped
    1 medium zucchini cut in 1/4 inch rounds
    1 8 inch carrot sliced
    4 medium mushrooms chopped
    1 cup frozen peas
    5 green onions chopped
    1 cup Lite Coconut Milk
    2 tbsp. Basil
    1/2 cup cooking water from pasta
    1 tsp. chicken bouillon
    1 lb. gluten free pasta, cooked (reserve 1/2 cup)
    1 cup shredded Parmesan cheese

Tips

I serve additional parmesan cheese at the table.


Directions

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.