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Lizeth Gonzalez-Stewart
Pasta Primavera
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Ingredients
Directions
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Heat 2 tablespoons of olive oil in a wok. Fry the asparagus for 2 minutes. Add zucchini, peppers, mushrooms and garlic and stir-fry for 4 minutes.
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Meanwhile, cook the pasta al dente. Roast the pine nuts in a dry hot frying pan and set aside.
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Heat 2 tablespoons of olive oil in the same frying pan and fry the beef strips with garlic and salt and pepper for 3 minutes.
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Scoop the cut vegetables and a few drops of tabasco through the pasta. Serve this for the vegetarian, sprinkled with half of the pine nuts.
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For the meat eater, prepare the beef strips with the rest of the pine nuts.
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95 minMain disheggplant, salt, onion, celery, capers, Green olives bella cerignola, mild olive oil, tomato paste, tomato cubes, white caster sugar, white raisins, Red wine vinegar, fresh basil, couscous,couscous caponata with eggplant
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30 minMain dishtomato cubes, canned corn, fresh coriander, ready-to-eat avocado, creme fraiche, chicken filet cheese, traditional olive oil, double-decker, butter lettuce,Mexican taco wrap with grilled chicken tenderloins
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20 minMain dishtilapia fillet, flour, butter, anchovy fillets, garlic, capers, parsley, lemon juice, mashed potatoes, steam vegetables green vegetable mix, olives without pit,tilapia with anchovy butter
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40 minMain dishcrumbly potato, fennel bulb, winter carrot, milk, butter, fresh celery leaves, fresh parsley,stew root and fennel
Nutrition
965Calories
Sodium0% DV0g
Fat48% DV31g
Protein86% DV43g
Carbs41% DV123g
Fiber0% DV0g
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