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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 1/2 lbs vegetables, julienne cut |
1 1/2 lbs angel hair pasta |
1 cup extra virgin olive oil |
2 tablespoons fresh garlic, chopped |
1/2 cup chicken stock |
4 tablespoons fresh basil, julienne cut |
3 tablespoons sun-dried tomatoes, finely chopped |
2 tablespoons fresh parsley, chopped |
2 1/2 ounces parmesan cheese, grated |
2 teaspoons lemon zest |
1 sprig fresh parsley, washed (garnish) |
Directions:
1. Heat a large pot of water over a medium heat until water boils. Place vegetables in steamer and steam until cooked al dente.
2. While vegetables are steaming, cook pasta as per instructions from manufacturer.
3. Place a large saute pan over a medium heat. Once pan is hot add olive oil and garlic. Gently saute garlic. Add a good quality chicken stock to the pan and bring to the boil.
4. Strain pasta and vegetables and add to saute pan. Add fresh basil, lemon zest, parmesan cheese, sun-dried tomatoes and parsley. Toss pasta thoroughly. Garnish with a sprig of parsley.
5. *Primavera vegetables: fresh snow peas, zucchini, red bell peppers, broccoli, carrots.
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