Roasted Three Pepper Pasta Primavera Food

EASY PASTA PRIMAVERA RECIPE

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.

ROASTED THREE-PEPPER PASTA PRIMAVERA

Steps:

• Heat broiler.
• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, cut roasted green pepper, yellow pepper and 1 roasted red pepper into strips; set aside. Blend broth, crushed pepper and remaining roasted red pepper in blender until smooth; pour into large saucepan. Add cream cheese spread; cook and stir on medium heat 1 to 2 min. or until cream cheese is completely melted and sauce is well blended and heated through. Remove from heat.
• Drain pasta. Add to ingredients in saucepan along with the pepper strips; mix lightly. Top with Parmesan.

HERBED BAKED PASTA PRIMAVERA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta, basil and parsley and season with salt and pepper.
• While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the zucchini and cook, stirring occasionally, until crisp tender, about 4 minutes. Add the carrots and peas and cook, stirring, just until the carrots start to wilt, about 2 minutes. Transfer to a large bowl.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

PIONEER WOMAN'S PASTA PRIMAVERA

Steps:

• In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 2 minutes.
• Time to start sautéing the veggies in batches, cooking only 1 or 2 minutes (at most) each.
• Add broccoli and carrots to onion & garlic. Cook only for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very careful not to overcook; veggies at this point should still be somewhat raw/crunchy.
• When all veggies have been removed and skillet is empty, pour ½ to 1 glass of dry white wine to pan.
• With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half.
• Add ½ cup grated Parmesan. Stir together and cook until thick, adding salt & pepper to taste. Taste sauce as you go; don't oversalt, but don't undersalt either!
• Chiffonade fresh basil leaves, and stir into sauce. Now add all the veggies, including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. You don't want soggy veggies! Taste & check seasoning; add more salt & pepper if needed.
• Dump in al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish with more basil leaves, throw on some more Parmesan, and gobble it up!

BAKED PASTA PRIMAVERA

Steps:

• Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
• Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
• Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
• Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
• Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

PASTA PRIMAVERA

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.

ROASTED VEGETABLE PASTA PRIMAVERA

Steps:

• Preheat the oven to 450 degrees F.
• In a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake about 20 minutes, stirring after the first 10 minutes.
• Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Remove about 1 cup of the cooking liquid, and set aside, then drain the pasta.
• In a large bowl, toss the pasta with the vegetable mixture. Toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
• Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.

PASTA PRIMAVERA WITH ROASTED GARLIC SAUCE

Steps:

• Heat oven to 400°F.
• Place each head of garlic on separate sheet of foil. Melt 1 tsp. butter; brush evenly onto garlic. Wrap garlic (individually) in foil; place in shallow pan. Bake 45 min. or until tender. Cool 10 min.
• Separate garlic cloves; squeeze pulp into blender. Discard skins. Add lemon juice, mustard and pepper to blender; blend until smooth.
• Cook pasta as directed on package, omitting salt. Meanwhile, melt remaining butter in large skillet on medium heat. Add mushrooms, carrots and zucchini; cook 3 min. or until crisp-tender, stirring frequently. Add garlic mixture, broth, tomatoes and basil; mix well. Cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add vegetable mixture; mix lightly.

3 PEPPER PASTA

Steps:

• (Optional) Brown the sausage well, crumbling with a fork. Remove from skillet and set aside. Remove excess grease.
• In a large skillet, heat olive oil. Add onion and cook to desired tenderness. (I like to cook the heck out of the onions, but you really don't have to.)
• Add mushrooms and garlic and cook 3-4 minutes.
• Add peppers and cook to desired tenderness. (I only cook the peppers for a couple of minutes because I like them to stay a little bit firm.)
• When the veggies are at your desired tenderness, add the red wine vinegar and sugar. If using sausage, add the meat back to the skillet.
• If I am using fresh basil, I add it last. However, if I am using dried basil, I add it with the mushrooms.
• Pour all contents over al dente penne pasta. I like to top with grated parmesan cheese.

PASTA PRIMAVERA

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!

PRIMAVERA NOODLES

Steps:

• Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
• Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

THE "PERFECT" PASTA PRIMAVERA

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.