Pasta Primavera
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Ingredients
- 1 red bell pepper, cut into strips
- 1 carrot, peeled and cut into julienne strips
- 1 small yellow squash, seeded and cut into strips
- 4 ounces of snow peas, trimmed and stringed
- 6 large tomatoes, chopped
- 3 scallions, chopped
- 4 ounces of rice noodles
- 1 tablespoon extra-virgin olive oil
- ½ cup of white wine
- 4 tablespoons chopped dill
- 2 tablespoons chopped chives
- 1 zucchini, chopped
- ½ teaspoon honey
- 1 teaspoon chopped parsley
Instructions
- Bring a medium-size pot of water to a boil. Drop in a bell pepper and carrot. Cook for 30 seconds. Add the squash, snow peas, zucchini and cook for 1 minute more. Drain and set aside. Cook the rice noodles in a large pot of water until tender. Drain, rinse and set aside. Heat the olive oil in a medium size saucepan. Add the tomatoes, wine, parsley, honey, dill and salt, pepper. Cook for 5 minutes, stirring gently. Add the cooked vegetables, the scallions, the remaining dill and chives. Toss again and serve immediately.
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