PASTA PRIMAVERA WITH KALE, ZUCCHINI, AND CARROTS
This dish is healthy and full of flavor! I keep everything organic and fresh!I crave a hearty noodle dish from time to time, but hate all the refined carbs and loaded calories. For a vegan twist, omit the cream and use vegan cheese.
Provided by yogi.chanh
Categories Vegan
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
- In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
- Add crushed tomatoes, then carrots and kale.
- Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
- Start on the zucchini. Preheat oven to 350 degrees.
- Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
- Add fresh herbs to red sauce, and let it cook for another 15 minutes.
- Finish primavera sauce with cream and add salt to taste.
- Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!
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Zubairrana official
[email protected]This pasta primavera is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge, and this is a great way to use them up.
Naphtaly Rapau
[email protected]I added some grilled chicken to this pasta primavera, and it was delicious! It made a great weeknight meal.
Joy Talukdar
[email protected]I'm allergic to kale, so I substituted spinach in this recipe. It turned out great!
tasawar Abbas
[email protected]This pasta primavera was a lot of work to make, and it wasn't worth it in the end. The flavors were just okay, and the dish wasn't very filling.
cory Mendoza
[email protected]I followed the recipe exactly, but my pasta primavera turned out too watery. I'm not sure what I did wrong.
Arosh ali
[email protected]This pasta primavera was a bit bland for my taste. I think it needed more seasoning, or maybe some additional vegetables. Overall, it was a decent dish, but I wouldn't make it again.
Usuf Muhammad Sani
[email protected]I'm not a huge fan of vegetables, but this pasta primavera was actually really good! The vegetables were cooked perfectly, and the sauce was flavorful. I would definitely make this again.
Szilvia Nagy
[email protected]This was a great recipe! The pasta primavera was delicious, and it was easy to make. I would definitely recommend this recipe to others.
Vaughan th-iosiophakis
[email protected]This pasta primavera was so easy to make, and it was so flavorful! I loved the combination of vegetables, and the sauce was creamy and delicious. I will definitely be making this again.
Umar Wagah
[email protected]I love this recipe because it's so versatile. I can use whatever vegetables I have on hand, and it always turns out delicious. I also appreciate that it's a healthy dish that my whole family enjoys.
Anish Uprety
[email protected]This was my first time making pasta primavera, and it turned out great! The recipe was easy to follow, and the dish was delicious. I will definitely be making this again.
Lisa Carey
[email protected]I've made this pasta primavera several times now, and it's always a crowd-pleaser. The sauce is light and flavorful, and the vegetables are always cooked to perfection. I highly recommend this recipe!
Sanjita Thada
[email protected]This pasta primavera was a hit with my family! The flavors were fresh and vibrant, and the vegetables were cooked perfectly. I especially loved the addition of kale, which gave the dish a nice nutritional boost.