![]() ![]() ![]() Primavera means “spring” in Italian, and this meatless dish is all about celebrating the best green bounty the season offers up. So you can pitch it to your clan as a decadent creamy pasta for dinner but know that there’s also a good hit of nutritious vegetables in it too. Today’s recipe is a big, wholesome vegetable fix disguised in the form of a creamy pasta. This is the actual recipe from Le Cirque! You will love it. I visited Le Cirque many years ago as a youngster and the memory of this swoon-worthy pasta has always stayed with me. Optionally garnish with some fresh basil.Pasta Primavera is a beautiful spring vegetable pasta made famous by Le Cirque, a swanky French restaurant in New York. Taste and season further with salt and pepper.Also sprinkle 60 g grated parmesan cheese on top. Drizzle a little extra virgin olive oil and 1 tbsp lemon juice over the pasta.Add 2 tbsp cooking liquid to the pan with vegetables and also add the pasta.Skip the step where you add the cooking liquid to the pasta. If you are using cream: add in the cream and mix everything well.Finally add the tomatoes and fry them for another 2 minutes.Then add the mushrooms and fry for 2 minutes.Cook for 3-4 minutes until the vegetables have softened. Heat 1 tbsp olive oil in a pan and add the carrot and zucchini.Drain the mushrooms from a jar, rinse them well and let them drain.Meanwhile, cut the carrots into slices and the zucchini into small pieces.Return the pasta to the pan with the lid on. Drain and reserve some of the cooking liquid. Cook the penne according to package directions. Need some more pasta inspiration? Then check out one of these recipes: Shrimp: heat olive oil in a separate pan and fry the shrimp for a few minutes until they are nicely pink.Chicken: heat some olive oil in a separate pan and fry the chicken while stirring.Chicken or shrimp, for example, is very tasty in this pasta. If you want to add meat or fish to this recipe, that is also possible. Recipes that are in the low-budget category on my blog cost less than €2,50 per person to make.įrom the pantry: olive oil, salt, and pepper. Parmigiano reggiano powder, 90 grams: €2.69.Cherry tomatoes, 250-gram container: €0.99.Gluten-free penne Barilla, pack 400 grams: €2.99.At the time of publication, you pay approximately this amount for this dish (calculated with products purchased at Albert Heijn, a supermarket in the Netherlands): Unless you know that you react well to sorbitol and fructans, of course. Just be careful not to stack FODMAPs.įor sorbitol and fructans, you are already at the limit of what is low FODMAP with the above vegetables, so it is best not to add vegetables that also contain these FODMAP groups. You can vary this recipe with vegetables that you still have at home. Optional: the green part of the spring onion and some fresh basil to taste.Cherry tomatoes: low FODMAP up to 45 grams per serving.Only at 200 grams per person does it contain an average amount of mannitol. Mushrooms from a jar: low FODMAP in fairly large quantities.Zucchini: low FODMAP up to 66 grams per person.My low FODMAP pasta primavera contains the following vegetables: I didn’t choose to add cream, but if you prefer to make a creamy pasta primavera, you can add 100 ml of lactose-free cream (I use MinusL). If you look around the internet you will see that two varieties of pasta primavera are often made. Furthermore, the “sauce” only consists of some olive oil, lemon juice, a little cooking liquid, and parmesan cheese. Creamy pasta primaveraįor my low FODMAP pasta primavera I went for a simple variant with vegetables. The recipe contains lots of vegetables, olive oil and parmesan cheese. It was first served in a New York restaurant. Pasta primavera, as the name might suggest, does not come from Italy, but from America. A delicious vegetarian and low FODMAP pasta primavera. But I think this is such a nice and simple pasta recipe that I didn’t want to wait until spring. ![]() Maybe a bit of a weird moment to share a recipe for pasta primavera, or spring pasta. ![]()
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