Capellini Primavera Food

CAPELLINI WITH TOMATOES AND BASIL

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

LEMON CAPELLINI

Steps:

• Add 2 tablespoons of salt to a large pot of boiling water. Add the capellini and cook for 3 to 4 minutes, until just al dente.
• Meanwhile, heat a large (12-inch) saute pan, add the butter, and heat until the butter is melted. Add the zest and juice of the 2 lemons. Add 2 teaspoons salt and 1 teaspoon pepper and swirl the pan to combine.
• As soon as the pasta is cooked, lift the pasta out of the water with tongs, allowing most but not all of the water to drain back into the pot, and add all the pasta to the sauce. Cook for one minute, adding pasta water to the sauce with a ladle just enough to keep the pasta moist.
• Transfer the pasta to a serving platter or individual plates. Garnish with more lemon zest, sprinkle with salt and pepper, and squeeze a little lemon juice on top. Serve hot.

CAPELLINI PRIMAVERA

Steps:

• Bring large pot of salted water to boil.
• Meanwhile, heat oil over medium heat.
• Add onion and cook until lightly-coloured, about 5 minutes.
• Add tomatoes and cook 1-2 minutes, stirring.
• Mix in broth and cream.
• Remove from heat and keep warm.
• Add broccoli to boiling water; when water returns to boil, stir in carrot and cappellini.
• When water returns to boil, cook 3 minutes and add zucchini.
• Continue cooking until pasta is al dente, about 2-3 minutes longer.
• Drain well and transfer to a large bowl.
• Add Parmesan and butter and toss to blend.
• Pour sauce over and toss gently.
• Season and serve immediately.

CAPELLINI PRIMAVERA

Steps:

• Cook pasta"al dente" in boiling water; drain and set aside.
• While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp.
• or so in and swirl; heat on medium.
• Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance.
• Do not scorch garlic.
• Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
• Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
• Add the tomatoes and any juice to the vegetable mixture and stir well.
• Simmer uncovered for 2-3 minutes or until warmed through.
• Add the cooked pasta to the skillet and toss to mix.
• Adjust liquid with additional broth if needed.
• Sprinkle with Parmesan cheese and red pepper flakes, if desired.
• Serve.

OLIVE GARDEN CAPELLINI PRIMAVERA

Steps:

• Melt butter in a Dutch oven over medium heat. Sauté onions, carrots and broccoli until onions are translucent (6-8 minutes). Add mushrooms, squash, garlic and water then saute for 2 minutes longer.
• Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended.
• Serve over cooked pasta. Sprinkle Parmesan over the top and serve.