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Pasta primavera

1 serving

20 minutes

Recipe by Giuseppe Davi, chef of the Butler restaurant.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

802.1

kcal

14.3g

grams

51.3g

grams

71.4g

grams

Ingredients

1serving

Garlic

1

clove

Chili pepper

5

g

Olive oil

50

ml

Shallots

15

g

Carrot

20

g

Celery stalk

20

g

Zucchini

20

g

Broccoli cabbage

40

g

Cherry tomatoes

2

pc

Parsley

5

g

Basil leaves

2

pc

Linguine Pasta

80

g

Green peas

20

g

Salt

to taste

Ground white pepper

to taste

Cooking steps

1
Heat the pan, add unpeeled crushed garlic and sliced chili. Fry for 30 seconds.
Required ingredients:
1. Garlic: 1 clove
2. Chili pepper: 5 g

2
Boil water in a small saucepan in parallel, add salt, and drop in a large broccoli floret for 1-2 minutes.
Required ingredients:
1. Broccoli cabbage: 40 g

3
Add julienned carrots and shallots to the pan. Sauté for another 1-2 minutes. Add oil if necessary. Remove the garlic.
Required ingredients:
1. Shallots: 15 g
2. Carrot: 20 g
3. Olive oil: 50 ml

4
In the saucepan from the broccoli, boil the peas for 1 minute. Divide the broccoli into smaller florets. Cut the cherry tomatoes into eight pieces.
Required ingredients:
1. Green peas: 20 g
2. Broccoli cabbage: 40 g
3. Cherry tomatoes: 2 pieces

5
Boil water in a large pot, add salt, and put the pasta to cook. Cook it for 2 minutes less than the time indicated on the package.
Required ingredients:
1. Linguine Pasta: 80 g

6
Add sliced celery to the pan, pour in a little pasta water to steam the vegetables. Stew for 1-2 minutes, then add sliced zucchini, chopped parsley, and torn basil leaves. If the water has evaporated, add more. Stew for 1 minute while stirring.
Required ingredients:
1. Celery stalk: 20 g
2. Zucchini: 20 g
3. Parsley: 5 g
4. Basil leaves: 2 pieces

7
Add broccoli and cherry, season with salt and pepper to taste. Add water and simmer for another 2 minutes.
Required ingredients:
1. Broccoli cabbage: 40 g
2. Cherry tomatoes: 2 pieces
3. Salt: to taste
4. Ground white pepper: to taste

8
Add peas to the vegetables, simmer for another 2-3 minutes, then add pasta, pour in a little more water and simmer for another 2 minutes until the pasta is cooked and the water evaporates and thickens into a sauce. Serve immediately.
Required ingredients:
1. Green peas: 20 g
2. Linguine Pasta: 80 g

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