PASTA PRIMAVERA
Provided by Emeril Lagasse
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water, and set aside.
- While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.
- Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes. Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using. Then drizzle with the extra-virgin olive oil. Garnish the dish with more cheese, if desired, and serve hot.
PASTA PRIMAVERA
Use fresh garden peas in this pasta primavera for a simple, colourful seasonal dish
Provided by Geraldene Holt
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 634 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 93 grams carbohydrates, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 0.09 milligram of sodium
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
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 Food Network Kitchen
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
- Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.
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.
PASTA PRIMAVERA PRONTO
Packed with springtime vegetables, this meal is a quick fix for the winter blues.
Time 30m
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Bring a 6-quart pot of salted water to a boil. Add frozen broccoli, haricots verts, and edamame and cook, uncovered, until crisp-tender, about 3 minutes. Transfer vegetables with a slotted spoon to a large bowl. Add pasta to boiling water and cook until al dente, then drain in a colander.
- Meanwhile, heat 2 tablespoons oil in a deep 12-inch skillet over high heat until hot but not smoking and sauté garlic and red pepper flakes, stirring, until garlic is golden, about 1 minute. Transfer oil with garlic and red pepper to a cup. Add remaining 2 tablespoons oil to skillet and cook onions, stirring, until softened and pale golden, about 3 minutes.
- Add boiled vegetables and tomatoes and cook, covered, until vegetables are tender, about 5 minutes. Add butter and cheese and stir until combined. Put fettuccine in a deep serving dish and toss with vegetable mixture and garlic oil.
PASTA PRIMAVERA
Make and share this Pasta Primavera recipe from Food.com.
Provided by pines506
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°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 mixture in a large bowl to combine.
- Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with the salt and pepper, to taste.
- Sprinkle with the Parmesan and serve immediately.
Nutrition Facts : Calories 459.7, Fat 13.1, SaturatedFat 3, Cholesterol 7.3, Sodium 169.2, Carbohydrate 71.1, Fiber 6.2, Sugar 7.8, Protein 16
PASTA PRIMAVERA
Roasting the veggies makes this unique from any other Primavera. This is truly TO DIE FOR! My take on a Giada de Laurentiis dish. I've tweaked it quite a bit. I have also tossed about 2 cups of rotisserie chicken in with the veggies and also used tortellini instead of the bowtie pasta. (I also add mushrooms when DH isn't home!) Anyway, it's a very easy recipe to play around with! Enjoy!
Provided by KPD123
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 727.2, Fat 25.2, SaturatedFat 8.1, Cholesterol 26.3, Sodium 1454.8, Carbohydrate 102.3, Fiber 9.2, Sugar 10.4, Protein 24.3
THE "PERFECT" PASTA PRIMAVERA
Courtesy Of Ms. Jane Brody and her Good Food Cookbook printed in 1985. We loved this stuff,and I made it a lot on weekends, especially in the summer when vegetables were cheap and abundant,before that Kiddo came along. I'd usually make more pasta,since I was going through all the work anyway,and more of the vegetables we liked the best. It would usually last us for about 3 meals. It is very time consuming, but,really worth it when you're finished. And like any recipe, feel free to add any other vegetable or seasoning you like.
Provided by HEP MEP
Categories Vegetable
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchiniø- or squash,and corn) as indicated, combine them and keep them warm.
- In a skillet, saute the garlic in the oil for 1 minute,but do not brown.
- Add the tomatoes,mushrooms,carrot,parsle and pepper,and cook the mixture for about 5 minutes.
- Add this to the reserved vegetables, tossing ingredients gently to combine them well.
- To prepare the sauce, in a small heavy saucepan, melt the butter or margarine,and add flour,whisking the roux over med.
- -lowheat for 1 minute- gradually add the milk and broth,stirring constantly till the sauce thickens slightly.
- Stir in the Parmesan and basil,and heat the sauce over med.
- -lowflame,stirring until cheese is melted.
- Pour the sauce over the veggie mixture and toss gently to coat.
- Cook the spaghetti or linguine al dente,drain and keep warm.
- Place the cooked pasta in a large warmed bowl and spread the veggie and sauce mixture over the pasta, toss the the pasta gently,once or twice, and serve with additional Parmesan, if desired.
CLASSIC PASTA PRIMAVERA
All the classic flavor. This simplifies the dish and allows you to cook veggies in one pan. Vary the veggies with season.
Provided by Ambervim
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring 4 quarts of water to boil in large pot for pasta.
- Bring 3 quarts water to boil in a large saucepan for veggies with salt.
- Fill a large bowl with ice water and set aside.
- Add green beans to water and cook for 1.5 minutes.
- Add asparagus and cook 30 seconds.
- Add zucchini and cook 30 seconds.
- Add peas and cook 30 seconds.
- Drain veggies and plunge into ice water to stop cooking. Let them sit until chilled, about 3 minutes. Drain well and set aside.
- Melt 3 tbs butter in the now empty saucepan over medium heat.
- Add mushrooms and cook until soft and lightly brown, 8-10 minutes.
- Stir in tomatoes and pepper flakes, cook until tomatoes begin to loose their shape, about 7 minutes.
- Stir in heavy cream and bring to a simmer. Cook until sauce is slightly thickened, about 4 minutes. Cover and keep warm.
- Add pasta and 1 tbs kosher salt to pot and cook, stirring often, until al dente.
- While pasta is cooking, melt remaining 3 tbs butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
- Add blanched veggies and cook until heated through and infused with garlic, about 2 minutes.
- Season to taste.
- Bring tomatoe sauce back to a simmer over medium heat.
- Drain pasta and return it to the pot.
- Add tomato sauce, veggies, basil and lemon juice. Toss to combine.
- Season with salt and pepper to taste.
- Serve immediately passing Parmesan separately.
PASTA PRIMAVERA
I made this for my Mum one night when she wasn't feeling up to cooking supper. She enjoyed it so much that it's become a favorite! The prep time is using frozen veggies.
Provided by KT_Z4571
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large pot, bring water to a boil. Pour in pasta.
- Meanwhile, in a large skillet, heat olive oil and add the vegetables. Cook through.
- Once pasta is cooked, drain, and then add the butter and parmesan cheese. Stir together. Salt and pepper to taste.
- Add pasta to the veggies in skillet. Mix. Serve with extra parmesan cheese on top. Yummy!
Nutrition Facts : Calories 530.9, Fat 21.9, SaturatedFat 4.6, Cholesterol 7.3, Sodium 448.8, Carbohydrate 70.9, Fiber 3.7, Sugar 3.1, Protein 18
More about "pasta primavera pronto food"
PASTA PRIMAVERA - WIKIPEDIA
From en.wikipedia.org
PASTA PRIMAVERA RECIPES
From allrecipes.com
WARRENTON, OR PASTA DELIVERY NEAR ME | DOMINO’S FOOD DELIVERY
From pizza.dominos.com
WARRENTON, VA PASTA DELIVERY NEAR ME | DOMINO’S FOOD DELIVERY
From pizza.dominos.com
THE BEST PASTA IN WARRENTON - TRIPADVISOR
From tripadvisor.ca
PRONTO FOOD TRUCK
From prontopasta.ca
TASTY PASTA DISHES - REVIEW OF CAFE TORINO, WARRENTON, VA
From tripadvisor.com
PRONTO PASTA PRIMAVERA - MEDITERRANEAN RECIPES
From fooddiez.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love