Spinach Pasta Primavera

I’m sure that everyone has those days when you are getting started on the dinner and it hits you…for got to defrost meat!!
This was definitely that night for me. I for home from work, all ready to make dinner and realized that I forgot to take out the meat before I left for work. Hmmm…Meatless Monday then!!! So I gathered all types of vegetable I had at home and decided to make Pasta Primavera! Delish!!

About 4 cups of cooked spinach fettucini
2 tbs olive oil
2 small garlic cloves
1/2 cup of chopped yellow onion
1 cup of carrots, cut into about 1 inch long sticks
1 cup of chopped zucchini
1 1/2 cups cup broccoli florets
5-6 basil leaves
salt, pepper

2 tbs butter
2 garlic cloves
1 1/2 cups of vegetable stock
2 cups heavy cream
1 cup shredded Parmesan cheese
salt, pepper

1. Heat olive oil in the large skillet. Grate garlic into it and saute until fragrant. Add the chopped onions and carrots. Cook for about 5-7 minutes.

2. Add chopped zucchini and broccoli. Mix well. Add some salt and pepper. Cook until the vegetables are tender.

3. While the vegetable are cooking, in a separate medium sauce pot…melt the butter. Grate the garlic into it.
4. Slowly add the stock, heat through. Add the cream and bring to a low boil. Do not let boil, once bubbles start appearing lower the heat to medium. Add the shredded Parmesan and salt and pepper. 

5. Once the vegetables are cooked, add the spinach fettuccini. Mix well. Add the chopped basil and mix.

6. Add the sauce, stir well. Cook on medium low for about 5 minutes.


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  1. looks yum & I love pasta………….will try it too:)

  2. Ahh I love pasta!

  3. This is going on to my pinterest board – I’m a big pasta fan and love trying out different ideas!

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