August 11, 2011

Pasta Primavera

This was my favorite recipe last summer!  I think it's a great way to eat a lot of different vegetables for dinner, without having stir-fry :)

Chris is counting calories again, and told me this meal is 98% carbs therefore he wouldn't be taking leftovers for lunch.  I blame his bad mood on the fact that he's starving himself.  Not to be pessimistic, but I'm looking forward to him bailing on his diet, so he can enjoy carbs again.

Printer-Friendly Recipe

1/2 pound angel hair pasta or spaghetti
1 small bunch broccoli, about 1 heaping cup of floret
2 small zucchinis, sliced then quartered
1 cup snow peas, trimmed and cut in half
1 red bell pepper, cut in half-strips
3 minced garlic cloves
3 Roma or other paste tomatoes, seeded and diced
12 basil leaves, chopped
4 Tbsp. butter
1/4 cup vegetable broth
1/2 cup heavy cream
1/2 cup grated parmesan cheese

I made a couple changes from the last time I made it, just based on the vegetables I had available.  I also used lemon basil in place of sweet basil, which I thought would be great, but the flavor ended up being a little too strong for this recipe.

1 comment:

  1. I actually made this tonight! Q and I both liked it and Lily ate hers despite the presence of "venchables," so that's a third "thumbs up"). Frankly, you had me at "98% carbs." ;-)