Name: Garden Pagodas Pasta Primavera recipe by Mani Mukhija at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2
Ingredients: 220 gms Garden Pagodas (Quinoa & corn blend from Ancient Harvest or pasta of your choice); 1/2 cup shredded carrots; 2-3 tbsp frozen peas; 1/2 cup cherry or grape tomatoes slit in halves; 1/2 cup broccoli; 1 bell pepper, de-seeded and sliced; 1 big plum diced; 100 gms or more Mozzarella cheese, cut thin round slices; Fresh Parsley or cilantro to garnish; 3 tbsp Olive Oil; 4 Garlic cloves sliced; 2 tbsp Balsamic Vinaigrette; Salt and pepper to taste

ABOUT Garden Pagodas Pasta Primavera RECIPE

Pasta primavera is a classic vegetarian pasta dish that consists of pasta and fresh vegetables in almost equal quantities. Even the season fruits can be added for a tangy-sweet taste. This version of Pasta Primavera has a perfect balance of taste and health due to the choice of Gluten free Pasta and fresh colorful vegetables and fruits.

Ingredients Serving: 2

220 gms Garden Pagodas (Quinoa & corn blend from Ancient Harvest or pasta of your choice)
1/2 cup shredded carrots
2-3 tbsp frozen peas
1/2 cup cherry or grape tomatoes slit in halves
1/2 cup broccoli
1 bell pepper, de-seeded and sliced
1 big plum diced
100 gms or more Mozzarella cheese, cut thin round slices
Fresh Parsley or cilantro to garnish
3 tbsp Olive Oil
4 Garlic cloves sliced
2 tbsp Balsamic Vinaigrette
Salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add the Garden Pagodas Pasta and cook as per the packet instructions.
Add the frozen peas, broccoli and carrots to the boiling water during the last 2 minutes of cooking.
Reserve 1/2 cup cooking water, Drain remaining water from pasta and vegetables. Rinse with cold water. Drain and keep aside
Heat Olive oil in a skillet over medium heat. Add sliced garlic. Saute until raw aroma goes away
Add diced bell peppers and cherry tomatoes. Saute for a minute and a half. Add diced plum and saute for another minute.
Now add salt and Balsamic Vinaigrette, mix and cook for a minute.Add pasta and veggies with 1/4 cup reserved water from cooked pasta. Mix everything well and add freshly ground black pepper.
Garnish with fresh parsley (or cilantro) and thin mozzarella cheese slices. Serve hot or cold as desired

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