EatSmarter exclusive recipe

Colorful Vegetable Pastawith Saffron Sauce

Colorful Vegetable Pasta - Colorful Vegetable Pasta - Pasta combined with appetizing veggies
Colorful Vegetable Pasta - Pasta combined with appetizing veggies

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Calories:512 kcal
Difficulty:moderate
Preparation:25 min
Ready in:25 min
Low-sugar
Vegetarian
Mineral-rich
high-fiber
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1 serving contains (Percentage of daily recommendation)
Calories512 kcal(26%)
Protein15 g(30%)
Fat25 g(31%)
Carbohydrates53 g(20%)
Added Sugar2 g(2%)
Roughage15 g(50%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ½small Carrots (about 200 grams)
½small Zucchini (about 200 grams)
½ stalksLeek (about 125 grams)
2 ½ ouncesWhole-wheat linguine
1 tablespoonOlive oil
Salt
Pepper
¼ cupsVegetable broth
⅜ cupsSoy creamer
½ pinchesSaffron threads
Chervil (to taste)

Kitchen Utensils

1 Pot, 1 Skillet, 1 Measuring cups, 1 Cutting board, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Small knife, 1 Large knife

Directions

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1 Peel carrots and trim, rinse, wipe dry. Trim zucchini. Cut both with a mandoline or a vegetable peeler lengthwise into thin strips.
2 Halve leek lengthwise, rinse and separate the individual layers.
3 Cook linguine according to package directions in plenty of boiling salted water until al dente.
4 Meanwhile, heat oil in a skillet. Cook carrots and zucchini over medium heat for 1 minute while stirring.
5 Add leek and sauté 1 more minute. Season with salt and pepper.
6 Add vegetable broth, soy creamer and saffron and bring to a boil. Cook for 2-3 minutes over medium heat.
7 Drain the pasta in a sieve, drain well and add to the skillet.
8 Mix linguine with vegetables. Season again with salt and pepper. Place on plates and serve sprinkled with chervil to taste.
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