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.
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
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.
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
PASTA PRIMAVERA VERDE
Fresh, light and tasty describes this Italian style linguine and fresh veggies dish! You can vary the ingredients according to what's in season. Our favorite is with seasonal fresh asparagus, and the addition of pesto and clams. Very nice with a glass of dry white wine and a crusty loaf of Italian bread or sourdough. Adapted from Julee Rosso's "Fresh Start" cookbook.
Provided by BecR2400
Categories Lunch/Snacks
Time 32m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes, until al dente.
- Meanwhile, steam the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes.
- Remove the broccoli and beans and set aside.
- Add the peas and asparagus to the steaming basket and steam for 3 to 4 minutes. Remove and set aside with the other vegetables. Reserve the steaming broth.
- Drain the pasta and return it to the pot. Add the vegetables, dill, garlic, scallions or green onions, pepper flakes, oil and 1/2 to 3/4 cup reserved steaming broth (omit broth if using pesto), and heat over medium heat for 1 to 2 minutes, stirring to coat thoroughly. Add pesto and baby clams, if desired.
- Season to taste with salt and pepper. Garnish with snipped fresh parsley and toasted pine nuts, and grated Parmesan cheese at the table.
- Serve immediately.
CREAMY PASTA PRIMAVERA -- EASY!
Thanks to Bert for the inspiration for this recipe, which is very easy to make if you need a quick meal. You can add any veggies you like to this dish.
Provided by Sackville
Categories Vegetable
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large pot of water to boiling and throw in the pasta.
- Meanwhile, heat 1 tbsp of the oil in a small sauce pan and put in the white part of the spring onion.
- Fry for about 30 seconds and then add the tomatoes.
- Bring to a simmer and let cook for about 10 minutes, adding a spoonful of water if the tomatoes get too dry, until you have a sauce.
- While the tomatoes are simmering, you can lightly fry your veggies in the other tbsp of oil.
- When the tomatoes have cooked down, add the ricotta, milk and hot sauce.
- Blend with a hand blender to make the sauce smooth.
- Drain the pasta and toss with the sauce.
- Top with the veggies, green part of the spring onion and parmesan cheese if desired.
- Salt and pepper to taste.
CREAMY PRIMAVERA VERDE
Verde, Spanish for "green," is the color of this spicy, creamy pasta sauce. Made with convenient canned vegetables and ready in only 20 minutes, this meal can feed a whole party, and no one would ever guess how quick and simple it was to make!
Provided by cannedfood
Categories < 30 Mins
Time 20m
Yield 18 , 18 serving(s)
Number Of Ingredients 17
Steps:
- Preparation:
- Heat olive oil in a large, heavy pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and sauté 30 seconds. Add flour and stir until it is all absorbed. Stir in the broth and simmer to make a smooth thick sauce. Stir in chiles and enchilada sauce until combined. Simmer for 15 minutes until lightly thickened. Add carrots, corn, green beans, mushrooms and pinto beans. Heat to a simmer. Stir in crema, salt and pepper; keep warm. Serve with hot pasta, and cheese and green onions, for garnish, if desired.
- Nutritional Information Per Serving: Calories 180; Total fat 7g; Saturated fat 3g; Cholesterol 13mg; Sodium 592mg; Carbohydrate 24g; Fiber 3g; Protein 5g; Vitamin A 33%DV*; Vitamin C 10%DV; Folate 4%DV; Calcium 4%DV; Iron 6%DV; Potassium 4%DV *Daily Value.
Nutrition Facts : Calories 262.1, Fat 3.5, SaturatedFat 0.5, Sodium 437.6, Carbohydrate 49.3, Fiber 3.5, Sugar 3.4, Protein 8.8
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