Beef And Pasta Primavera Food

EASY PASTA PRIMAVERA RECIPE

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.

PASTA PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
• Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

PASTA PRIMAVERA

Steps:

• For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
• To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
• For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
• Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
• Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

RAVIOLI PRIMAVERA

Steps:

• Start bt slicing all the veggies in small, sliver sized slices. Brown the sausage if you have chosen to use it.
• Arrange on a large baking pan.
• In a bowl, put olive oil,butter, and all spices (if the butter is hard,put the mix in the microwave for 30 secs or so).
• Pour over the veggie mixture and place in the oven on 400 until veggies are roasted but still firm. You should have a lot of butter and herbs in the bottom of the pan.
• Do not cover the pan -- the veggies should be done in about 20 or so minutes.
• Meanwhile, bring a lg pot of water to a boil. Add a little cooking oil to it to keep the pasta from sticking together.
• When the water is boiling, add the ravioli and cook to package directions.
• When pasts is done, drain and add to veggie mixture. Toss in a lg bowl and add parmasian cheese.
• Taste and see if you need any more salt, parm cheese or pepper.

BEEF AND PASTA PRIMAVERA

Steps:

• 1. Cook pasta according to package directions.
• 2. Keep warm.
• 3. Meanwhile trim fat from beef steak.
• 4. Cut steak lenghwise in half and then crosswise into 1/8-inch thick strips.
• 5. In large nonstick skillet, heat oil over medium-high heat until hot.
• 6. Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.)
• 7. Season with salt.
• 8. Remove to large bowl; keep warm.
• 9. In same skillet, combine vegetable mixture, beef broth and red pepper; cook 3 to 4 minutes or until vegetables are crisp-tender.
• 10. Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine.
• 11. Sprinkle with cheese; serve immediately.
• 12. Total preparation and cooking time: 30 minutes