Pasta Primavera
- servings: 6
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
-
Farfalle pasta (bow shaped pasta)
450 grams
2 cup
Broccoli fleurets
-
2
Diced zucchinis
-
1
Pack of asparagus cut in 3
-
1/2 cup
Sundried tomatoes cut in 2
-
-
Crumbled Feta cheese
100 grams
-
Le Grec Italian dressing
100 ml
PREPARATION
- 1. Cook pasta al dente and let cool
-
- 2. In a skillet, saute broccoli, zucchini and asparagus
-
- 3. In a large bowl, mix all ingredients with the pasta
-
- 4. Refrigerate until serving
-
NOTES
| Imperial | Metric | |
|---|---|---|
| - | Farfalle pasta (bow shaped pasta) | 450 grams |
| 2 cup | Broccoli fleurets | - |
| 2 | Diced zucchinis | - |
| 1 | Pack of asparagus cut in 3 | - |
| 1/2 cup | Sundried tomatoes cut in 2 | - |
| - | Crumbled Feta cheese | 100 grams |
| - | Le Grec Italian dressing | 100 ml |
PREPARATION
- 1. Cook pasta al dente and let cool
-
- 2. In a skillet, saute broccoli, zucchini and asparagus
-
- 3. In a large bowl, mix all ingredients with the pasta
-
- 4. Refrigerate until serving
-
NOTES
Could be served hot or cold
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
25 min
6
preparation | servings | 
difficulty | 
appreciation
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| - | Farfalle pasta (bow shaped pasta) | 450 grams |
| 2 cup | Broccoli fleurets | - |
| 2 | Diced zucchinis | - |
| 1 | Pack of asparagus cut in 3 | - |
| 1/2 cup | Sundried tomatoes cut in 2 | - |
| - | Crumbled Feta cheese | 100 grams |
| - | Le Grec Italian dressing | 100 ml |
PREPARATION
- 1. Cook pasta al dente and let cool
- 2. In a skillet, saute broccoli, zucchini and asparagus
- 3. In a large bowl, mix all ingredients with the pasta
- 4. Refrigerate until serving
NOTES
Could be served hot or cold
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