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Homemade Pasta With Spring Vegetables

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  Olive oil 1 Tablespoon
  Green onions 3 , chopped
  Carrots 2 , pared and sliced on the bias
  Chopped fresh ginger 1 Tablespoon
  Basil 1⁄2 Teaspoon
  Green pepper 1 , diced
  Dry white wine 1⁄2 Cup (8 tbs)
  Chicken stock 1 1⁄2 Cup (24 tbs), heated
  Broccoli head 1 , washed and in florets
  Cornstarch 1 Tablespoon
  Cold water 3 Tablespoon
  Hot cooked pasta 4 Cup (64 tbs) (4 portions)

Heat oil in frying pan over medium heat. Add green onions and carrots; cook 3 minutes.
Add ginger, basil, green pepper and wine. Mix and cook 3 minutes.
Add chicken stock and broccoli. Season and cook 4 minutes.
Dissolve cornstarch in cold water; incorporate into sauce and cook 1 minute. Correct seasoning.
Serve over hot pasta.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1330 Calories from Fat 234

% Daily Value*

Total Fat 27 g41.2%

Saturated Fat 4.3 g21.6%

Trans Fat 0 g

Cholesterol 195.8 mg65.3%

Sodium 724.3 mg30.2%

Total Carbohydrates 208 g69.2%

Dietary Fiber 13.6 g54.2%

Sugars 21.1 g

Protein 48 g95.7%

Vitamin A 480.6% Vitamin C 578.1%

Calcium 24.7% Iron 61.1%

*Based on a 2000 Calorie diet

Homemade Pasta With Spring Vegetables Recipe