Glowing Green "Pasta" Primavera
Glowing Green "Pasta" Primaveran is a side dish that serves 2. One serving contains 199 calories, 11g of protein, and 4g of fat. For $3.51 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe from Oh She Glows requires leek, carrots, fresh peas, and fresh basil leaves. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. 18 people found this recipe to be yummy and satisfying. Overall, this recipe earns a spectacular spoonacular score of 98%. Try Green Pasta Primavera, Green Goddess Pasta Primavera, and Pasta Primavera With Green Garlic And Dandelion Greens for similar recipes.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 20 minutes
Ingredients:
1 bunch asparagus, ends broken off and chopped into 1-inch pieces
2-3 large carrots, peeled and julienned
1/2 tablespoon coconut oil or extra virgin olive oil
3/4 cup fresh basil leaves
1 cup fresh or frozen peas.
1 small clove garlic
3 garlic cloves, minced
1 leek, thinly sliced into rounds and rinsed off
1 tablespoon fresh lemon juice
1/4 teaspoon fine-grain sea salt or pink Himalayan sea salt, or to taste
1 tablespoon water
Equipment:
paper towels
kitchen towels
peeler
frying pan
wok
food processor
Cooking instruction summary:
With a julienne peeler, peel the carrots into thin, spaghetti-like strands. Cover with a damp tea towel or damp paper towel to avoid it drying out.Add oil to a large skillet or wok, and preheat over medium. Add sliced leek and garlic and saute for 3-4 minutes, until soft and translucent. Add a couple pinches of salt and several grounds of pepper.Add the asparagus to the skillet and saute for around 8 minutes more, until tender. Increase heat if necessary. Finally, stir in the peas and cook until heated throughout.Meanwhile, make the pesto. Add the garlic into a food processor and process until minced. Now add in the basil and sun-dried tomatoes and process again until smooth. Finally, add the rest of the ingredients and process again until combined and smooth.Stir all the pesto into the vegetable skillet mixture and cook until heated throughout. Season to taste.Serve the vegetable pesto mixture on top of the carrot pasta.
Step by step:
1. With a julienne peeler, peel the carrots into thin, spaghetti-like strands. Cover with a damp tea towel or damp paper towel to avoid it drying out.
2. Add oil to a large skillet or wok, and preheat over medium.
3. Add sliced leek and garlic and saute for 3-4 minutes, until soft and translucent.
4. Add a couple pinches of salt and several grounds of pepper.
5. Add the asparagus to the skillet and saute for around 8 minutes more, until tender. Increase heat if necessary. Finally, stir in the peas and cook until heated throughout.Meanwhile, make the pesto.
6. Add the garlic into a food processor and process until minced. Now add in the basil and sun-dried tomatoes and process again until smooth. Finally, add the rest of the ingredients and process again until combined and smooth.Stir all the pesto into the vegetable skillet mixture and cook until heated throughout. Season to taste.
7. Serve the vegetable pesto mixture on top of the carrot pasta.
Nutrition Information:
covered percent of daily need
