- For Cream Sauce:
- 1 tablespoon butter
- 1 tablespoon Olive oil
- 3 cloves Garlic
- 1 cup Water
- 2 cubes MAGGI Chicken Stock
- 2 cups Cream, 35%
- 1 cup Mozzarella cheese
- 3 cup Parmesan cheese
- 1 packet Farfalle
- 8 cups Water
- 5 medium Spring onion
- 2 cups Broccoli florets
- 3 small Zucchini
- 1 packet white mushrooms
- 2 tablespoons fresh parsley
Pasta Primavera
INGREDIENTS
Pasta Primavera with
Pasta Primavera with 
- For Cream Sauce:
- 1 tablespoon butter
- 1 tablespoon Olive oil
- 3 cloves Garlic
- 1 cup Water
- 2 cubes MAGGI Chicken Stock
- 2 cups Cream, 35%
- 1 cup Mozzarella cheese
- 3 cup Parmesan cheese
- 1 packet Farfalle
- 8 cups Water
- 5 medium Spring onion
- 2 cups Broccoli florets
- 3 small Zucchini
- 1 packet white mushrooms
- 2 tablespoons fresh parsley
NUTRITIONAL INFORMATION
Pasta Primavera with
Pasta Primavera with
- Energy 606 (Kcal)
- Protein 18 (g)
- Total Fat 38 (g)
HOW TO PREPARE
Pasta Primavera with
Pasta Primavera with
1
In a sauce pan, melt Butter, add Olive Oil, sauté Garlic on medium heat until soft but not browned.
2
Add Hot Water, MAGGI Chicken Stock, Cream, Mozzarella Cheese and Parmesan Cheese, whisk over medium heat until smooth and slightly thickened. Take care not to over boil cream sauce.
3
Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
4
Add Vegetables to the Pasta and pour the sauce over the Pasta and Vegetables mixture.
5
Cook on low heat for 10 minutes, until the vegetables are tender.
6
Place cooked pasta on a large platter, and garnish with chopped Parsley leaves.
REVIEWS
Pasta Primavera with
