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Pasta Primavera

Budget.Gourmet's picture
Ingredients
  Egg 1 , beaten
  Pasta 1 Pound, cooked
  Yellow onion 1 Small, peeled and diced
  Olive oil 1 Tablespoon
  Dry red wine 1⁄2 Cup (8 tbs)
  Basil 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Grated parmesan cheese/Romano cheese 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), finely minced
  Zucchini 2 Medium, grated into coarse pieces
  Ripe tomatoes 2 , chopped
  Salt To Taste
  Pepper To Taste
Directions

In a large frying pan, saute the garlic in the oil until it is lightly browned.
Add the onion, and saute until it is clear.
Add the tomatoes, salt, pepper, basil, and oregano.
Simmer for a few minutes, and add the zucchini.
Cook for about 5 minutes on high heat, or until the moisture is almost gone.
Add the wine, and simmer to reduce moisture.
Add the egg and the cheese.
Pour over the pasta, and enjoy.
You can use this sauce over meats, fish, even poultry.
It is also good over rice or bulgur wheat.
Mr.cribari's mother served it to him as a vegetable dish when he was a child.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Saute
Dish: 
Noodle
Ingredient: 
Pasta
Interest: 
Gourmet

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2331 Calories from Fat 348

% Daily Value*

Total Fat 38 g59%

Saturated Fat 9.3 g46.4%

Trans Fat 0 g

Cholesterol 238.9 mg79.6%

Sodium 1004.3 mg41.8%

Total Carbohydrates 372 g123.9%

Dietary Fiber 24.5 g97.8%

Sugars 30.7 g

Protein 82 g164.1%

Vitamin A 68.7% Vitamin C 159.3%

Calcium 52.1% Iron 71.2%

*Based on a 2000 Calorie diet

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Pasta Primavera Recipe