Bow Tie Pasta Primavera Food
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
BOW TIE PASTA PRIMAVERA
Adapted from a local newspaper. A primavera just means an assortment of lightly cooked, fresh, usually young vegetables in a light cream sauce. The possibilities are endless.
Provided by threeovens
Categories One Dish Meal
Time 30m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over medium high heat. Add the pasta and cook, stirring frequently about 7 minutes; add asparagus. Once both are tender add peas and spinach and simmer until spinach is wilted, about 30 seconds. Reserve about 1/2 cup of the pasta water, then drain pasta and veggies.
- In the meantime, heat a skillet over medium high heat and cook the garlic, stirring, until it start turn golden. Add the tomatoes and cook down until reduced to a pasta sauce, about 5 minutes. Add cream and cook about 3 minutes more (sauce should be thick enough to coat pasta).
- Return pasta and veggies to large pot and add the creamy tomato sauce, Parmesan cheese and chili flakes; toss to coat.
- After draining the pasta and vegetables, return them to the pot and add the creamy tomato sauce, the reserved pasta cooking liquid if necessary, the Parmigiano, and chili flakes; toss to coat. If necessary, thin sauce with reserved pasta cooking water. Serve with grated Parmesan cheese.
Nutrition Facts : Calories 457.4, Fat 14.4, SaturatedFat 5.3, Cholesterol 84.8, Sodium 343.3, Carbohydrate 65.7, Fiber 6.3, Sugar 5.9, Protein 18.1
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