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
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
A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
- Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Add red onion and carrot and saute 2 minutes.
- Add broccoli and bell pepper then saute 2 minutes.
- Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
- Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
- Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
- Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
Nutrition Facts : Calories 415 kcal, Carbohydrate 57 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 198 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
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.
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
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
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
PASTA VERDE
Asparagus, at its tender best this month, adds vibrant color to our vegetarian springtime dish. You could also use gemelli or anyother short pasta.
Provided by LMillerRN
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In large saucepan, cook orzo in salted water. Drain, reserving 1 1/4 cups water from cooked pasta.
- In large, deep nonstick skillet, heat oil over medium-high heat. Add asparagus and cook, stirring occasionally, for 2 minutes. Add garlic and thyme, and cook 30 seconds more. Stir in peas, spinach, lemon peel, and reserved pasta cooking water. Increase heat to high, and bring to a boil. Stir in orzo, butter, and lemon juice. Transfer to serving bowl, and sprinkle with feta cheese and mint.
Nutrition Facts : Calories 539.3, Fat 14.6, SaturatedFat 7.2, Cholesterol 34.4, Sodium 485, Carbohydrate 80.9, Fiber 9, Sugar 8.4, Protein 23
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.
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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- Set a large pot of water on the stove over medium heat. When the water comes to a rolling boil, add 1 Tbsp. olive oil and 1 tsp. salt, then add the spaghetti. Cook spaghetti according to package directions – approximately 6 to 8 minutes.
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