Pasta Primavera
Set a large pot of water on to boil for the pasta. Rinse and dry all the vegetables. Thinly slice garlic. Peel carrot and julienne with a mandoline or by hand. Thinly slice yellow bell pepper, discarding seeds and stem. Slice tomatoes in half. Peel and dice the yellow onion. Peel and thinly slice the small red onion. Peel and dice the cucumbers. Slice the romaine hearts into 1/4 inch strips.
What’s in it
Names and any recorded quantities are retained below. Saved ingredient fields.
- lb quinoa shell pasta
- cup olive oil
- 4clove cloves garlic, peeled
carrot- yellow bell pepper
zucchini- teaspoon dried italian herbs
- 1cup cups cherry tomatoes
- tablespoons capers
- teaspoons dried basil
- romaine hearts
cucumber- small red onion
- 4g chelten house goddess dressing packets
See the source statement and complete meal details for allergen information. Check the current package for the complete ingredients and allergen statement.
Ingredient images are reference photographs or AI illustrations, not exact products or portions. Original ingredient names, quantities and allergen details are retained. Photo credits and licences.
Nutrition
Saved brand nutrition. Check the linked source for the serving basis.
| Calories | 486 |
|---|---|
| Protein | 13g |
| Carbohydrate | 72g |
| Total fat | 16g |
| Dietary fiber | Not reported |
| Sodium | Not reported |
Preparation
A separate timing summary is not recorded. Check the saved instructions or current package.
Saved instructions are reproduced below. Follow the current package or recipe if it differs.
Step 1
Set a large pot of water on to boil for the pasta. Rinse and dry all the vegetables. Thinly slice garlic. Peel carrot and julienne with a mandoline or by hand. Thinly slice yellow bell pepper, discarding seeds and stem. Slice tomatoes in half. Peel and dice the yellow onion. Peel
Step 2
Set a large sautu00e9 pan over medium-high heat. Add olive oil and diced yellow onion and cook for 2 minutes. Add garlic, tomatoes, zucchini, pepper and carrot, cook for 5 minutes, tossing often in the pan.
Step 3
Place pasta in rapidly boiling water and cook for 10-12 minutes or until al dente. Drain.
Step 4
To make the salad, combine the romaine hearts, cucumbers and red onion in a large mixing bowl. Add dressing and toss.
Step 5
Once vegetables have become softened, add pasta and toss in the sautu00e9 pan. Add dried basil, capers and Italian herbs and season with salt and pepper.
Step 6
Serve the pasta primavera warm along side the caesar salad and enjoy!
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Complete meal details
Pasta Primavera
Ingredients
How to Cook
Set a large pot of water on to boil for the pasta. Rinse and dry all the vegetables. Thinly slice garlic. Peel carrot and julienne with a mandoline or by hand. Thinly slice yellow bell pepper, discarding seeds and stem. Slice tomatoes in half. Peel and dice the yellow onion. Peel
Set a large sauté pan over medium-high heat. Add olive oil and diced yellow onion and cook for 2 minutes. Add garlic, tomatoes, zucchini, pepper and carrot, cook for 5 minutes, tossing often in the pan.
Place pasta in rapidly boiling water and cook for 10-12 minutes or until al dente. Drain.
To make the salad, combine the romaine hearts, cucumbers and red onion in a large mixing bowl. Add dressing and toss.
Once vegetables have become softened, add pasta and toss in the sauté pan. Add dried basil, capers and Italian herbs and season with salt and pepper.
Serve the pasta primavera warm along side the caesar salad and enjoy!
Ingredients at a glance
From the saved ingredient list. Images are shown only where a provider image or an exact library match is available. Check the current package for the complete statement.
- lb quinoa shell pasta
- cup olive oil
- 4clove cloves garlic, peeled
- carrot
- yellow bell pepper
- zucchini
- teaspoon dried italian herbs
- 1cup cups cherry tomatoes
- tablespoons capers
- teaspoons dried basil
- romaine hearts
- cucumber
- small red onion
- 4g chelten house goddess dressing packets
