Pollo Linguine Primavera Food

FUSILLI PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the asparagus during the last minute of cooking. Reserve 1 1/2 cups cooking water, then drain the pasta and asparagus.
• Meanwhile, slice the corn kernels off the cobs. Run the back side of the knife down the cob over a bowl to remove any corn milk. You should get about 2 tablespoons.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the garlic, fennel, 1/4 teaspoon salt and a few grinds of pepper; cook until the fennel is browned in spots and tender, about 4 minutes. Add the corn kernels and corn milk and another 1/4 teaspoon salt and cook, stirring occasionally, until the corn is tender, about 2 minutes.
• Add the pasta and 1 cup cooking water to the skillet and cook, stirring, about 1 minute. Remove from the heat and stir in the parsley, cheese, tarragon and butter until creamy, adding more cooking water as needed to loosen; season with salt and pepper.
• Divide the pasta among bowls. Top with more cheese and pepper; drizzle with olive oil.

PASTA PRIMAVERA WITH FRESH LINGUINE

Steps:

• For the fresh pasta: On a clean work surface, make a mound with the flour, then create a well. Pour the eggs into the well and use a fork to gradually flick the flour into the eggs, whisking in thoroughly as you go. Once all of the flour and eggs have been incorporated into a very shaggy dough, form it into a ball with your hands. Knead the dough, dusting with more flour if the dough is too sticky, or moistening your hands with water if the dough is too dry, until it has the texture of smooth leather, about 5 minutes. Wrap it in plastic wrap and leave at room temperature for 25 minutes to rest.
• Use your pasta machine to roll out the dough and cut fresh linguine, following the pasta machine's instructions. Dust with flour and cover the freshly-cut noodles with a damp towel while you work, and until ready to cook.
• Bring a large pot of water to a rolling boil, and season with a handful of salt.
• For the sauce: Heat a large saute pan over medium-high heat. Add the butter, and once it melts, add the asparagus, peas, string beans, garlic scapes, onions and a pinch of salt. Cook just until the onions soften and the scapes are fragrant, about 5 minutes. Add the cream and chicken stock and cook to reduce, about 3 minutes.
• Add the fresh pasta to the pot of boiling water, and cook until the pasta is just al dente, 2 to 3 minutes. Remove the pasta and transfer to the pan with the primavera sauce, then transfer everything to a serving bowl. Toss everything to coat, and taste for seasoning. Garnish with fresh Parmesan and basil and serve.

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.

LOWFAT SHRIMP PRIMAVERA

Steps:

• Bring salted water to boil for pasta.
• Slice vegetables thinly, except broccoli.
• Pre-cook broccoli a little in the microwave.
• When water starts boiling, add pasta to water.
• Heat nonstick pan with just a touch of olive oil (spray works fine).
• When warm, add garlic, onions, basil, salt, and peppers and stir 2 minutes or so.
• Add tomatoes with shrimp (or I used langoustine in mine) and stir constantly until it starts to turn opaque but not pink yet.
• Toss in mushrooms and broccoli. Add pepper flakes and broth. Cook, stirring constantly for another 3 minutes or so.
• Drain pasta.
• Add cornstarch to thicken sauce.
• Spoon over pasta and serve with a green salad!

TUNA LINGUINE PRIMAVERA

Steps:

• Cook the pasta and add the frozen vegetables to the water for the last 5 minutes of cooking.
• Drain all and return to the pan.
• Add the rest of the ingredients and toss to coat.
• I serve it with more grated cheese on top.

HAM PRIMAVERA

Steps:

• Fry mushrooms and onion flakes in oil or butter until tender.
• Add in 3 cheese alfredo sauce and salt and pepper, stir until smooth.
• Bring to a light boil; stir for about 2 minutes or until slightly thickened.
• Stir in spaghetti, ham, and peas; stir until heated through.
• Top with Parmesan cheese.

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.

CAPELLINI PRIMAVERA

Steps:

• Bring large pot of salted water to boil.
• Meanwhile, heat oil over medium heat.
• Add onion and cook until lightly-coloured, about 5 minutes.
• Add tomatoes and cook 1-2 minutes, stirring.
• Mix in broth and cream.
• Remove from heat and keep warm.
• Add broccoli to boiling water; when water returns to boil, stir in carrot and cappellini.
• When water returns to boil, cook 3 minutes and add zucchini.
• Continue cooking until pasta is al dente, about 2-3 minutes longer.
• Drain well and transfer to a large bowl.
• Add Parmesan and butter and toss to blend.
• Pour sauce over and toss gently.
• Season and serve immediately.

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.

RICE PRIMAVERA

Steps:

• In large saucepan cook mushrooms, scallions and celery in butter.
• Add water, rice, bouillon and seasoning; bring to boil.
• Reduce heat; cover and simmer 25 minutes.
• Add Parmesan, peas and carrots.
• Cook 5 minutes.