Conchiglie Primavera
If you have about 45 minutes to spend in the kitchen, Conchiglie Primavera might be an amazing dairy free recipe to try. For $2.14 per serving, you get a side dish that serves 4. One serving contains 351 calories, 11g of protein, and 12g of fat. Plenty of people made this recipe, and 834 would say it hit the spot. A mixture of green beans, bell pepper, cherry tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Vegetarian Times. Taking all factors into account, this recipe earns a spoonacular score of 100%, which is tremendous. Al Forno Conchiglie with Five Cheeses, Conchiglie With Clams and Mussels, and Balsamic and Sun-Dried Tomato Conchiglie are very similar to this recipe.
Servings: 4
Ingredients:
8 oz. asparagus, trimmed and cut into 1-inch pieces (1 ½ cups)
1 Italian frying pepper or 1 small yellow bell pepper, cut into 1-inch pieces (1 cup)
2 cups cherry tomatoes, halved
1 small fennel bulb, grated, plus 1 Tbs. chopped fennel fronds
1 Tbs. chopped fresh mint
2 cloves garlic, minced (2 tsp.)
4 oz. green beans, halved (1 cup)
2 Tbs. lemon juice
3 Tbs. olive oil
6 oz. conchiglie or medium pasta shells (2 cups)
1 small yellow squash, cut into ¾-inch pieces (8 oz.)
Equipment:
frying pan
bowl
Cooking instruction summary:
1. Cook conchiglie according to package directions.2. Meanwhile, heat oil in large skillet over medium-high heat. Add garlic, and cook 30 seconds. Add squash, asparagus, frying pepper, and green beans; sauté 5 minutes, or until crisp-tender.3. Drain conchiglie, and transfer to large bowl. Add sautéed vegetables, tomatoes, grated fennel, fennel fronds, lemon juice, and mint; toss to combine. Season with salt and pepper, if desired.
Step by step:
1. Cook conchiglie according to package directions.
2. Meanwhile, heat oil in large skillet over medium-high heat.
3. Add garlic, and cook 30 seconds.
4. Add squash, asparagus, frying pepper, and green beans; sauté 5 minutes, or until crisp-tender.
5. Drain conchiglie, and transfer to large bowl.
6. Add sautéed vegetables, tomatoes, grated fennel, fennel fronds, lemon juice, and mint; toss to combine. Season with salt and pepper, if desired.
Nutrition Information:
covered percent of daily need
