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Cascade of Spaguetti and Vegetables

Ingredients

  • 1 box of Spaghetti Golden Harvest®

  • 4 artichoke hearts cut in 4 pieces

  • 10 asparagus tips

  • 2.5oz previously cooked peas

  • 1 teaspoon chicken soup

  • 4 tablespoons olive oil

  • ½ finely diced onion

  • 1 teaspoon bird's beak chile (mexican tree chili) flakes

  • 1 diced carrot

  • ½ glass of water

  • Salt

Preparation

  • In a pan with olive oil fry the onion, the bird's beak chile flakes, asparagus, peas and carrots.

  • After five minutes add the chicken soup, water and let it boil.

  • Add the artichokes, salt and cook for five more minutes.

  • Cook pasta according to package directions and drain.

  • In hot, mix with the season