Homemade Pasta Primavera

4 years ago

I whipped together this delicious healthy take on pasta primavera. I really enjoy primavera but depending on who and how they make it, it can be forgiving on the waistline. I decided to make a variation without the creaminess from the parmesan and with no fat in it. I boiled up a pound of bowtie Barilla pasta (Im pretty straightforward with the fact that Barilla makes THE BEST pasta). In another pan I blanched some broccoli florets, asparagus and shredded carrots. When everything was cooked and drained, I then opened up 2 packages of Knorrs chicken stock condensed packages of stock. The stock is condensed down into a small little tub (think of a to-go butter container) which you melt down in a pan over a flame. I then added in about 1 cup of reduced fat chicken stock liquid and dropped in my pasta. I mixed the pasta so it was covered in the flavoring and then mixed in the veggies. The stock packages are extremely flavorful so theres no need to season any further aside from possibly adding a little black pepper (which I did not include originally). The condensed stocks are a little salty so there is no need (at least from my standpoint) to add any salt. It was a very delicious meal. I ate this as a side dish the first night and for lunch I ended up putting in 2/3 cup of the Perdue chicken cuts with it. A yummy combo and one I will be making again when looking for something new to eat!

Do you like pasta primavera?

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