CREAMY PASTA WITH ASPARAGUS & PEAS
Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 17m
Number Of Ingredients 5
Steps:
- Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
- Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.
Nutrition Facts : Calories 658 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium
CREAMY ASPARAGUS AND PEAS PASTA
This recipe is inspired by both Jaime Oliver's Creamy Shells and Peas recipe and a local restaurant's version. However, I've never been tempted to make Jaime's; I'm sure it tastes awesome but I decided to tweak it to my heart's content. Mine is very fast to make and very fresh tasting.
Provided by Judy
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
- Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
- Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
- Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
- Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
- Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
- Stir in cream and bring mixture to a simmer.
- Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 54.6 g, Cholesterol 91.1 mg, Fat 14 g, Fiber 6.8 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 435.2 mg, Sugar 5.1 g
PASTA WITH ASPARAGUS AND PEAS
Steps:
- Place penne in a large pot of rapidly boiling, salted water. When pasta is about 2 minutes from being done, add the asparagus and peas and cook for 2 to 3 minutes or until the pasta and asparagus are cooked. Reserve 1 cup of cooking liquid. Drain pasta and return to the pot. Place the pot over low heat.
- To the pasta and veggies, add only as much water as is necessary to create a nice "sauce". Cook for 1 minute, stirring constantly. Remove from the heat and add the garlic, cheese, olive oil, and oregano and toss to combine. Taste and season with salt and pepper. Serve immediately.
Nutrition Facts : Calories 334.1 calorie, Fat 3.7 grams, SaturatedFat 1 grams, Carbohydrate 55.7 grams, Fiber 11.8 grams, Protein 18 grams
MAC AND CHEESE WITH ASPARAGUS AND PEAS
This mac and cheese is made entirely on the stovetop and highlights the delicious combination of bacon, asparagus and peas. The addition of cream cheese helps to keep the sauce creamy and smooth.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a pot of salted water to a boil. Cook the bacon in a Dutch oven over medium-high heat, stirring, until crisp, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate.
- Add the scallions to the Dutch oven (reserve 1 tablespoon of the dark scallion greens for topping). Cook over medium heat until softened, about 1 minute. Add the flour and whisk until toasted, 1 minute. Slowly whisk in the milk. Whisk in the mustard powder, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until the sauce is thickened and smooth, about 5 minutes.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente, adding the asparagus to the pot in the last minute of cooking. Drain, reserving 1 cup cooking water.
- Whisk the cream cheese into the sauce until smooth. Reduce the heat to low and add the Parmesan and Jack cheese, a little at a time, until fully melted. Remove from the heat if the pasta is not done yet.
- Stir the pasta, asparagus and peas into the sauce. Season with salt and pepper. Thin with the reserved cooking water, if needed (the sauce will thicken as it sits). Divide among bowls. Top with the bacon and reserved scallion greens.
Nutrition Facts : Calories 610, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 78 milligrams, Sodium 901 milligrams, Carbohydrate 60 grams, Fiber 4 grams, Protein 27 grams, Sugar 10 grams
CREAMY FETTUCCINE WITH PROSCIUTTO, ASPARAGUS, MUSHROOMS, AND PEAS
Categories Milk/Cream Pasta Quick & Easy Parmesan Asparagus Pea Spring Prosciutto Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer to bowl; set aside. Reserve water in pot.
- Melt butter in large skillet over medium-low heat. Add prosciutto and stir 1 minute. Add mushrooms and sauté until golden, about 3 minutes. Add asparagus, peas, and cream and simmer until cream is reduced by 1/3, about 2 minutes. Turn off heat. Mix in cherry tomatoes.
- Bring reserved water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain. Add pasta to skillet with sauce and toss to coat over low heat. Season to taste with salt and pepper. Remove from heat. Stir in cheese. Transfer to large bowl; sprinkle with chives and serve.
FUSILLI WITH LEMON CREAM SAUCE, ASPARAGUS, AND PEAS
From Cooking Light, August 2007. This is a pretty fresh pasta dish that can be on the table in a flash.
Provided by IngridH
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta until al dente, adding the asparagus for the last minute of cooking time.
- Place the peas in a colander, then drain the pasta and asparagus over the top of them (this will just heat the peas without overcooking them).
- In a skillet, melt the butter over medium heat.
- Add the garlic and cook for 1 minute.
- Combine broth and cornstarch, add to pan and bring to a boil.
- Cook, stirring, until broth starts to thicken, about 1 minute.
- Remove from heat and add cream, juice, salt, and peppers.
- Stir to combine.
- Add pasta and vegetables to the sauce, tossing gently to coat.
- Serve immediately.
Nutrition Facts : Calories 358, Fat 11.3, SaturatedFat 6.6, Cholesterol 34.8, Sodium 336.5, Carbohydrate 53.5, Fiber 5.3, Sugar 5, Protein 11.5
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
CREAMY RACCHETTE PASTA WITH ASPARAGUS AND PEAS
This racchette pasta recipe, adapted from the "Everyday Food" cookbook, is a delicious dinner dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 8
Steps:
- In a small skillet over medium heat, toast the pine nuts, stirring often, until golden, 2 to 3 minutes.
- In a large pot of boiling salted water, cook pasta until al dente, according to the package instructions, add the asparagus during the last 2 1/2 minutes of cooking and the peas during the last 30 seconds of cooking. Reserve 1 cup of the pasta water; drain.
- Return pasta, asparagus, peas, and reserved pasta water to pot. Toss with goat cheese, lemon zest, dill, and toasted pine nuts. Season with salt and pepper; serve immediately.
CREAMY ASPARAGUS AND PEAS PASTA
This recipe is inspired by both Jaime Oliver's Creamy Shells and Peas recipe and a local restaurant's version. However, I've never been tempted to make Jaime's; I'm sure it tastes awesome but I decided to tweak it to my heart's content. Mine is very fast to make and very fresh tasting.
Provided by Judy
Categories Pork Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Place bacon in a large saucepan and cook over medium-high heat until bacon is evenly browned, about 10 minutes. Stir occasionally while cooking. Drain the bacon grease from the pan, and transfer bacon to a paper towel-lined plate.
- Bring a large pot of water to a boil and stir in asparagus and peas; stir occasionally and cook until the vegetables are slightly softened but still bright green, about 5 minutes. Drain and set aside.
- Cook and stir onion until translucent over medium heat in the same pan as bacon, about 5 minutes; stir in asparagus, peas, and bacon pieces.
- Squeeze lemon juice over the asparagus mixture; season with salt and black pepper.
- Bring a large pot of salted water to a boil and stir in the fettuccine; cook, stirring often, until fettuccine are tender, about 5 minutes. Drain well.
- Stir hot fettuccine into the pan with asparagus mixture over medium-low heat and toss gently to combine.
- Stir in cream and bring mixture to a simmer.
- Sprinkle cheese blend over the mixture and allow to stand until the cheese melts, about 5 minutes; stir cheese lightly into the fettuccine and vegetables to serve.
Nutrition Facts : Calories 423.2 calories, Carbohydrate 54.6 g, Cholesterol 91.1 mg, Fat 14 g, Fiber 6.8 g, Protein 20.8 g, SaturatedFat 7 g, Sodium 435.2 mg, Sugar 5.1 g
CREAMY PASTA WITH ASPARAGUS, PARMESAN, AND CRISPY PROSCIUTTO
Another delicious meal from Cooks Country. Warm and inviting, simple to make and tastes delicious at dinner or forlunch. Simple to make and ingredients are readily available. Times overlap- made in under 30 min
Provided by Chef1MOM-Connie
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 qts water to boil in largepot.(in the meantime) Heat oil in large nonstick skillet over med heat until just smoking. Cook prosciutto until lightly browned and crisp, (5 min) Transfer to paper towel lined plate to reduce fat. Add garlic to pan and cook 30 sec. Stir in cream and lemon juice and simmer until thickened, 3-5 minute.
- Add 1 tbsp salt and pasta to boiling water until just eginning to soften, 8 minute Add asparagus to pot and cook until tender and pasta become al dente (4 min).
- Reserve 1 c cooking water and drain pasta and asparagus, return to pot.
- Add sauce, 1/2 c reserved water, cheese, and basil to pot, toss to combine, add remaining water as needed.
- Season with salt and pepper to taste.
- Sprinkle with crunchy prosciutto.
- Serve. Delicious with crusty warm bread.
Nutrition Facts : Calories 849.3, Fat 38.2, SaturatedFat 21, Cholesterol 114.5, Sodium 619.3, Carbohydrate 94, Fiber 6.1, Sugar 5.2, Protein 33.6
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