Primavera Pasta Salad

1/2 lbs. Favorite Pasta
2 cups packaged broccoli florets, cut into small pieces
1 1/4 cups frozen peas
1/2 cup Brut Vegetables
1 quart cherry or grape tomatoes
1/3 cup roasted red pepper, sliced ​​or chopped
1/3 cup coarse chopped olive
1/4 cup Parmesan cheese vegan
1 decid lemon avocado slices for serving
Red pepper flakes to serve

1 tablespoon perennial garlic
2 tablespoons dried bassy
1 tablespoon dried dried parsley
1/2 tablespoon kosher salt
1/2 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon mustard
2 tablespoons white wine vinegar
Juice 1 1 2 lemons
1 tablespoon agave nectar
1/4 cup olive oil

Cook the noodles in salted water according to package directions to keep them firm, then drain.

Meanwhile, place the broccoli and peas on a large plate with the vegetable broth. Cover and let sit in the soup, cook for 3 to 4 minutes, and then cover and cook for two to three minutes to allow the water to evaporate. Broccoli must be fresh, so remove any remaining water.

Add tomatoes, peppers and olives while cooking. Finally add the broccoli and peas. Mix the sauce and add it to the plate along with the cooked pasta and Parmesan cheese. I mix it well, choose to prepare it.

Serve and garnish with avocado and lemon

Try it now!! It’s really worth it, check out the related posts below for an easy recipe like this

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