Linguine Primavera Food

PASTA PRIMAVERA

Steps:

• Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
• Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.

PASTA PRIMAVERA

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.

LINGUINE PRIMAVERA

Steps:

• Bring broth to simmer in small saucepan. Remove from heat. Add tomatoes; let stand until soft, about 20 minutes. Drain, reserving broth. Thinly slice tomatoes.
• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
• Meanwhile, heat oil in heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes.
• Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper. Transfer mixture to bowl; sprinkle with cheese.

PASTA PRIMAVERA

Steps:

• Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
• Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
• Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.

SHRIMP AND PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. Drain and keep warm.
• Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
• Saute garlic for about 1 minute.
• Add vegetables and saute until just crisp-tender.
• Add shrimp and saute until just heated through.
• Season lightly with salt and pepper.
• Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
• Remove from heat.
• Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
• Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn't split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
• Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

HAM AND LINGUINE PRIMAVERA

Steps:

• Cook pasta as directed on pkg, adding broccoli to pasta cooking water during last 4 min. of pasta cooking time. Drain; return to pan.
• Add remaining ingredients; toss to coat.

SHRIMP LINGUINE PRIMAVERA

Steps:

• Add vegetables and pasta to large saucepan of boiling water. Cook 2 min., stirring frequently.
• Drain pasta mixture; place in large serving bowl.
• Add remaining ingredients; mix lightly.

PASTA PRIMAVERA

Steps:

• On 1 cookie sheet toss all the veggies in olive oil, herbs, salt and pepper until well coated. Transfer half veggies onto another cookie sheet. Spread veggies into an even layer on both pans.
• Roast at 450 degrees for 20 minutes, turning after 10 minutes.
• Toss hot pasta with butter. Then add veggies to the pasta. Use reserved pasta water to combine ingredients if necessary (sometimes I just don't need to add it -- ).
• Sprinkle with parm cheese, adding more salt and pepper to taste if need!

LINGUINE PRIMAVERA

Steps:

• 1. Cook linguine according to directions on the package. While linguine is cooking, in a large skillet, heat oil and lemon juice. Add peppers, onion and mushroom; cook until tender crisp.
• 2. Add milk and 1/4 cup cheese, stirring frequently.
• 3. Drain linquine, and add to the vegetables; toss to coat. Top with remaining cheese and serve with fresh pepper.