ALFREDO PRIMAVERA
Steps:
- Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion and carrot, stirring occasionally, 2 minutes. Add broccoli and red pepper and cook, stirring occasionally, 2 minutes. Stir in garlic, salt, and black pepper and cook 30 seconds. Stir in sauce and water and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Serve over hot linguine and garnish, if desired, with chopped fresh basil.
CHICKEN PRIMAVERA ALFREDO
Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce.
Provided by Carrie Asta-Pyros
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
- Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
- Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.
Nutrition Facts : Calories 974 calories, Carbohydrate 61.5 g, Cholesterol 267.9 mg, Fat 70.8 g, Fiber 3.5 g, Protein 27 g, SaturatedFat 43.1 g, Sodium 440.6 mg, Sugar 4.4 g
PASTA PRIMAVERA ALFREDO
Make a creamy Pasta Primavera Alfredo with cream cheese for savory flavor. Enjoy the broccoli and carrots in this mouthwatering Pasta Primavera Alfredo.
Provided by My Food and Family
Categories Spices
Time 25m
Yield Makes 6 servings, 1-1/3 cups each.
Number Of Ingredients 8
Steps:
- Cook spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
- Meanwhile, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
- Drain spaghetti mixture; return to pan. Add sauce; toss to coat.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 6 g, Protein 11 g
EASY PASTA PRIMAVERA RECIPE
Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees F.
- Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
- Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
- Sprinkle Parmesan cheese and serve immediately.
Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving
FETTUCCINE ALFREDO
Giada De Laurentiis' take on Fettuccine Alfredo, from Everyday Italian on Food Network, gets added flavor from lemon and nutmeg.
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain. Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
ALFREDO PRIMAVERA
Steps:
- In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook onion and carrot, stirring occasionally, 2 minutes. Add broccoli and red pepper and cook, stirring occasionally, 2 minutes. Stir in garlic, salt and pepper and cook 30 seconds. Stir in Sauce and water and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Serve over hot linguine and garnish, if desired, with chopped fresh basil. Preparation Time: 20 Minute(s) Cook Time: 10 Minute(s)
EASY ALFREDO PARMESAN CHICKEN PRIMAVERA
How easy is this Easy Alfredo Parmesan Chicken Primavera? So easy you can make it on a weeknight-in less than half an hour.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook vegetables in 2 Tbsp. water in large covered skillet on medium heat 8 min. or until crisp-tender. Stir in chicken and pasta sauce; cook, uncovered, 2 min. or until heated through, stirring frequently.
- Drain pasta; place in large bowl. Add chicken mixture; mix lightly. Top with cheese.
Nutrition Facts : Calories 300, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 70 mg, Sodium 590 mg, Carbohydrate 29 g, Fiber 2 g, Sugar 3 g, Protein 26 g
CLASSIC PASTA PRIMAVERA
All the classic flavor. This simplifies the dish and allows you to cook veggies in one pan. Vary the veggies with season.
Provided by Ambervim
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring 4 quarts of water to boil in large pot for pasta.
- Bring 3 quarts water to boil in a large saucepan for veggies with salt.
- Fill a large bowl with ice water and set aside.
- Add green beans to water and cook for 1.5 minutes.
- Add asparagus and cook 30 seconds.
- Add zucchini and cook 30 seconds.
- Add peas and cook 30 seconds.
- Drain veggies and plunge into ice water to stop cooking. Let them sit until chilled, about 3 minutes. Drain well and set aside.
- Melt 3 tbs butter in the now empty saucepan over medium heat.
- Add mushrooms and cook until soft and lightly brown, 8-10 minutes.
- Stir in tomatoes and pepper flakes, cook until tomatoes begin to loose their shape, about 7 minutes.
- Stir in heavy cream and bring to a simmer. Cook until sauce is slightly thickened, about 4 minutes. Cover and keep warm.
- Add pasta and 1 tbs kosher salt to pot and cook, stirring often, until al dente.
- While pasta is cooking, melt remaining 3 tbs butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add blanched veggies and cook until heated through and infused with garlic, about 2 minutes.
- Season to taste.
- Bring tomatoe sauce back to a simmer over medium heat.
- Drain pasta and return it to the pot.
- Add tomato sauce, veggies, basil and lemon juice. Toss to combine.
- Season with salt and pepper to taste.
- Serve immediately passing Parmesan separately.
MY EASY ALFREDO PRIMAVERA
I like this recipe because it's fast and easy to make. I usually serve it with some baked or gilled chicken and garlic bread.
Provided by babygirl65
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta according to directions on package, drain and keep warm.
- Heat a large skillet or wok over high heat for 3 minutes. Add Olive oil and vegetables and stir fry for 3 - 4 minutes. Add garlic and stir-fry for 1 - 2 more minutes.
- Season, if needed, with salt and pepper. I use Natures Seasonings.
- Stir in Alfredo sauce and about 1/2 cup water. Stir mixture over high heat and bring to boil.
- Reduce heat to low and cook for 5 more minutes.
- Serve the Alfredo mixture over the hot pasta and top with fresh chopped basil.
Nutrition Facts : Calories 247, Fat 4.3, SaturatedFat 0.6, Sodium 4.2, Carbohydrate 43.7, Fiber 2, Sugar 1.6, Protein 7.8
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