A simple and healthy recipe even my very picky 2.5 years old couldn’t get enough off. Primavera is usually a pasta dish that is loaded with vegetables. You can always add chicken to the mix, or serve it up with a meat dish. This recipe calls for white wine. So make the children’s portion separately, omitting the wine.
Ingredients (Serves 4)
- 1 med size zucchini, ribbon (I used a mandoline then cut into thinner pieces)
- 1 med size carrot, ribbon (I used a veg peeler)
- 4 servings of spaghetti pasta noodle
- 1 shallot, thinly sliced
- 3 garlic, minced
- 1/3 cup white wine
- 1 cup veg stock or chicken stock
- 2 tbsp low fat sour cream or cooking cream
- Salt and pepper to taste
- 1/4 cup fresh basil
- 1/8 cup parsley, chopped
- 1.5 tbsp EVOO
Get your vegetables ready!
Bring a pot of water to a boil, season with salt, and cook your pasta.
Heat pan over med high heat, and add EVOO.
Pan fry shallot and garlic until fragrant.
Add your wine and let it reduce for a bit.
Then add stock and bring to boil.
Reduce heat to low and let it simmer.
During the last 3 minutes of the pasta cooking time, add in zucchini and carrot to cook.
When done, add to sauce, season with salt and pepper to tastel.
Turn off fire/heat. Add 2 tbsp of low fat sour cream/cooking cream and mix well.
Toss well with basil and parsley.