Pasta pri­mav­era

Friday - - Food Special -

Prep time: 10 mins Cook­ing time: 20 mins Serves 4 200g broc­coli, cut into flo­rets 4 as­para­gus spears 100g peas, fresh or frozen 2 tbsp but­ter 2 gar­lic cloves, minced 1 small cour­gette, diced 3 toma­toes, de­seeded and diced 120ml veg­etable stock 100ml thick cream 100g Parme­san, grated 400g spaghetti, cooked Hand­ful basil, chopped

1Bring a pan of wa­ter to the boil. Drop broc­coli into pan and cook for a minute, then add as­para­gus and cook for an­other minute be­fore adding peas. Cook for a fur­ther 30 sec­onds then plunge veg­eta­bles into ice wa­ter. Once cool, drain. 2Melt but­ter In a large pan over medium-high heat. Add gar­lic and cour­gette and sauté for a minute. Add toma­toes and cook for 2 mins. Pour in veg­etable stock and bring to a boil.

3Add cream and toss in boiled veg­eta­bles. Stir to com­bine. Sim­mer for 5 mins then add Parme­san and stir to com­bine.

4Add pasta and basil, sea­son and mix well. Serve im­me­di­ately.

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