NO-CREAM PASTA PRIMAVERA
Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish.
Provided by amanda1432
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 21
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
- Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
- Roast vegetables in preheated oven until tender, about 15 minutes.
- Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.
Nutrition Facts : Calories 406 calories, Carbohydrate 54.4 g, Cholesterol 15.4 mg, Fat 15.4 g, Fiber 5.9 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 251.8 mg, Sugar 4.4 g
PASTA WITH OLIVE OIL AND GARLIC
This is a fast & economical dish. It is very good. Even when my children & grandchildren were small, they all loved it!! It's an Italian dish that has been around for a very long time.
Provided by Pat McCardle
Categories One Dish Meal
Time 20m
Yield 6-8 cups, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a brisk boil.
- Add salt.
- Add the spaghetti, following directions on the box.
- Meanwhile, heat the oil in a small pan.
- Slice the garlic thinly and add it to the oil.
- remove the pan from the heat when the garlic turns a pale golden color (do not brown the garlic).
- Add the parsley, salt and pepper.
- Reserve 1/2-3/4 cup pasta water.
- Drain pasta & stir in the oil.
- Add the water if you think the mixture is too dry.
CREAMY PENNE PASTA PRIMAVERA
Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.
Provided by gretchen
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
- Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g
PENNE PRIMAVERA
Make and share this Penne Primavera recipe from Food.com.
Provided by JLBurnell
Categories Penne
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
- In a pot, bring the vegetable broth to a boil.
- Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente.
- Remove and discard garlic clove.
- Transfer the partially cooked pasta and broth to the skillet.
- Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender.
- Toss with the Parmesan cheese to serve.
Nutrition Facts : Calories 318.4, Fat 8.4, SaturatedFat 2.8, Cholesterol 11, Sodium 233.3, Carbohydrate 51.7, Fiber 7.5, Sugar 1.8, Protein 11.2
CREAMLESS PENNE PASTA PRIMAVERA WITH OLIVE OIL AND GARLIC
Entered for safe-keeping. I am searching for a recipe closest to the creamless pasta primavera that used to lure me to a local restaurant (until the chef left). This version by Chef George Krumov seems very close. For non-vegetarians, make this a complete meal by adding (per person) 1 grilled chicken breast cut into 1-1/2-inch long strips or 1/4 pound cooked shelled shrimp (31-40 count/pound).
Provided by KateL
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring 4 quarts of water with 2 tablespoons salt to a boil in a large pot and cook dry penne pasta to desired doneness per package directions. (Only 2.8 quarts -- 2.5 liters -- of water are required, but with the smaller amount of water, it would take longer for the water to return to a boil once the pasta is added.).
- Meanwhile, precook broccoli florets and carrots. If boiling in water, boil for 3-5 minutes and check for doneness with fork. Otherwise, vegetables can be steamed. Once cooked, transfer vegetables to ice water to halt cooking and preserve bright color, then drain. Set aside until step 4.
- In a large heavy skillet, heat the olive oil 1 minute or until hot and saute the onion and garlic until lightly golden, about 3 minutes.
- Add the vegetables and saute until the peppers are soft, about 2 minutes.
- Deglaze with the beef broth, if using, or just a splash (1 fluid ounce) of dry white wine.
- Add the drained penne noodles and basil and season to taste.
- Toss well and serve immediately with some freshly grated Parmesan or Grana di Padano cheese on the side.
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