avec petit pois frais et maïs
Cette recette est la preuve que les pâtes sont un plat quatre saisons! Remplies de légumes multicolores, c'est un souper parfait pour la terrasse.
Allergens
Utensils
Tags
Pennes
170 g
Pois sucrés
113 g
Mini poivre sucré
2 unit(s)
Gousses d'ail
2 unit(s)
Maïs en grains
113 g
Assaisonnement italien
1 tbsp
Fromage à la crème
2 unit(s)
Échalote
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Crème
56 mL
Concentré de bouillon de légumes
1 unit(s)
Beurre
1 tbsp
Sel
0.13 tsp
Poivre
0.13 tsp
Huile
0.5 tbsp
- Add penne and corn to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return penne and corn to the same pot, off heat.
- Meanwhile, peel, then cut shallot into 1/2-inch pieces.
- Peel, then mince or grate garlic.
- Trim peas, then cut in half.
- Core, then cut pepper into 1/4-inch rings.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1 tbsp (2 tbsp) butter and 1/2 tbsp (1 tbsp) oil. Swirl the pan to melt butter.
- Add pepper, shallot and sugar snap peas. Cook, stirring often, until softened, 3-4 min.
- Add garlic. Cook, stirring constantly, until fragrant, 1-2 min.
- Season with salt and pepper.
- Add cream cheese, broth concentrate, cream, reserved pasta water and 1 tsp (2 tsp) Italian Seasoning. Cook, stirring often, until cream cheese is melted and sauce thickens slightly, 2-3 min.
- Season with salt and pepper.
- Pour veggie sauce over penne and corn in the large pot.
- Stir to combine.
- Season with salt and pepper, to taste.
- Divide pasta primavera between bowls.
- Sprinkle over Parmesan cheese.
710
kcal
Calories
28
g
Fat
16
g
Saturated Fat
95
g
Carbohydrate
14
g
Sugar
8
g
Dietary Fiber
21
g
Protein
75
mg
Cholesterol
620
mg
Sodium
1
g
Trans Fat
850
mg
Potassium
300
mg
Calcium
5.5
mg
Iron
avec trempette au yaourt et à la feta et petite salade