EASY PASTA PRIMAVERA RECIPE
Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees F.
- Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
- Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
- Sprinkle Parmesan cheese and serve immediately.
Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving
GRILLED SUMMER VEGETABLE PASTA
Provided by Trisha Yearwood
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil.
- Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
- While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
- Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
- Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.
PASTA WITH GREEN VEGETABLES AND HERBS
Make and share this Pasta With Green Vegetables and Herbs recipe from Food.com.
Provided by chia2160
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes. Transfer with a slotted spoon to a large heatproof bowl.
- Add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus.
- Add pasta to boiling water and cook according to package directions, until al dente.
- While linguine cooks, add 1 tbsp olive oil to sauté pan. add garlic and onion, cook until softened. add zucchini and sauté until al dente. sprinkle with thyme, add to asparagus mix.
- In a food processor pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
- Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander.
- Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.
Nutrition Facts : Calories 882, Fat 40.2, SaturatedFat 9.8, Cholesterol 30.1, Sodium 857.2, Carbohydrate 106.4, Fiber 11.2, Sugar 10.2, Protein 27.1
PASTA WITH MARINATED TOMATOES AND SUMMER HERBS
From the August 2009 New York Times, courtesy of Julia Moskin. This one dish meal is designed to be quick and satisfying to a wide range of tastes (note several options). It's also very easy to make, but needs time to marinate. Spend a few minutes in the kitchen after lunch and all you need to do for dinner is cook the pasta. This recipe can be easily halved for fewer diners. I picked the vegetarian option, but you could substitute tuna for the cheese if you'd prefer. My preference might be to add more tomatoes and/or reduce the pasta to sauce ratio.
Provided by Kumquat the Cats fr
Categories One Dish Meal
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Up to 4 hourse before serving, put tomatoes in a large bowl and sprinkle all over with salt. Set aside for 30 minutes, then drain off liquid.
- Add cheese (or tuna), olives or capers if using. Add herbs and zest. Add olive oil, salt and pepper to taste and stir gently. Cover and set aside at least 1 hour or up to 3 hours, stirring occasionally.
- Cook pasta in plenty of boiling salted water. Drain well. Combine tomatoes and pasta then taste and add more oil, salt and pepper to taste. Add red pepper flakes if desired. Sprinkle with pine nuts, if using, and chopped herbs. Serve immediately.
Nutrition Facts : Calories 663.9, Fat 11.5, SaturatedFat 1.7, Sodium 13.5, Carbohydrate 118, Fiber 6.2, Sugar 5.7, Protein 20.8
PASTA WITH SUMMER VEGETABLES
Categories Bean Pasta Tomato Steam Vegetarian Quick & Easy Zucchini Summer Gourmet
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a saucepan of boiling water boil the fava beans for 4 to 5 minutes, or until they are tender. Drain the beans, let them cool until they can be handled, and peel off and discard the tough outer skins. In a steamer set over boiling water steam the zucchini, covered, for 1 1/2 to 2 minutes, or until it is just tender. In a large bowl combine the beans, the zucchini, the tomatoes, the onion, drained well if soaked, the garlic, the bell pepper, the parsley, the oil, and salt and black pepper to taste and toss the mixture until it is combined well. In a kettle of boiling salted water boil the gemellini until it is al dente, drain it, and while it is still hot add it to the vegetable mixture, tossing the mixture until it is combined well. Serve the pasta warm or at room temperature with the Parmesan.
RUSTIC SUMMER VEGETABLE PASTA
My veggie pasta proves you can't have too much of a good thing. Feel free to change it up with whatever fresh veggies are in the garden or farmers market. -Bryn Namavari, Chicago, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add zucchini and yellow squash; cook and stir until tender. Remove from pan., In same pot, heat 1 tablespoon oil over medium-high heat. Add onion, eggplant and mushrooms; cook and stir until tender. Add garlic and pepper flakes; cook 1 minute longer. Add tomatoes, salt and pepper. Stir in oregano, parsley and half of the basil; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally., Meanwhile, cook spaghetti according to package directions. Drain; add spaghetti and squash to vegetable mixture. Drizzle with remaining oil; toss to combine. Top with cheese and remaining basil.
Nutrition Facts : Calories 315 calories, Fat 8g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 445mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 8g fiber), Protein 15g protein.
PASTA WITH ROASTED SUMMER VEGETABLES AND BASIL
A bit of butter, parmesan cheese, and fresh basil transforms roasted vegetables into a flavorful sauce for pasta. You could easily modify this recipe to use any vegetables that are in season.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. Divide squash, tomatoes, onions, and garlic between two large rimmed baking sheets. Drizzle with oil, and season with salt and pepper; toss to coat and then spread evenly. Roast (without tossing) until tender and starting to brown, 30 to 40 minutes.
- Meanwhile, bring a large pot of water to a boil; add a generous amount of salt. Cook pasta until al dente according to package instructions. Drain, and return to pot.
- Add roasted vegetables, butter, parmesan, and basil to pot; season with salt and pepper, and toss gently with pasta to combine. Reheat over medium-low if necessary before serving.
Nutrition Facts : Calories 513 g, Fat 24 g, Fiber 7 g, Protein 16 g
SUMMER PASTA WITH HERBS AND VEGGIES
Make and share this Summer Pasta With Herbs and Veggies recipe from Food.com.
Provided by Annacia
Categories One Dish Meal
Time 23m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta in salted boiling water until tender but as firm as you like; drain and keep hot.
- Meanwhile, in large skillet over medium heat, heat oil.
- Add zucchini and garlic; cook for 5 minutes, stirring frequently.
- Add tomatoes and wine, cook, stirring frequently, for 5 minutes or until sauce thickens.
- Stir in herbs; simmer for 5 minutes.
- Season with salt and pepper.
- Toss sauce with hot pasta.
- Serve immediately, with Parmesan cheese for sprinkling on top.
PASTA WITH GREEN VEGETABLES AND HERBS
Categories Food Processor Cheese Dairy Herb Onion Pasta Vegetable Vegetarian Quick & Easy Spring Summer Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes. Transfer with a slotted spoon to a large heatproof bowl, then add peas to boiling water and cook 2 minutes. Transfer peas with slotted spoon to bowl with asparagus, then add linguine to boiling water and cook until al dente.
- While linguine cooks, pulse basil, mint, oil, salt, pepper, and 1/2 cup feta in a food processor until chopped, then add to vegetables.
- Reserve 1/2 cup pasta-cooking water, then drain pasta in a colander. Stir reserved cooking water into vegetables, then add pasta, parsley, scallions, and remaining 1/2 cup feta and toss.
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