ROTELLE PRIMAVERA
There are probably as many variations of pasta primavera as there are cooks and vegetables. This version uses almost all spring vegetables, so it is probably more true to its namesake than some others.
Provided by Marie Simmons
Categories Cookstr Recipes
Number Of Ingredients 12
Steps:
- Heat the butter in a large skillet or sauté pan. Add the carrots and leek; sauté, stirring, over low heat 5 minutes. Add the zucchini and asparagus; sauté, stirring, 3 minutes. Add the cream; heat to boiling; boil until reduced and slightly thickened, about 8 minutes. Stir in the scallions, lemon juice, and salt.
- Meanwhile, cook the rotelle in plenty of boiling salted water until al dente, or firm to the bite, about It minutes; drain. Add pasta and mozzarella to the sauce in the sauté pan; toss to blend. Sprinkle Parmesan cheese to taste on top of each serving.
PASTA PRIMAVERA WITH CARROTS, BELL PEPPERS AND SQUASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, chile, garlic, thyme and vinegar; season with 1/2 teaspoon salt and a few grinds of pepper. Reduce the heat to medium low; cover and cook, stirring halfway through, until the vegetables are very tender, about 20 minutes.
- Add the heavy cream to the skillet; bring to a simmer. Gradually stir in the parmesan until just melted, about 1 minute. Add the tomatoes.
- Increase the heat to medium and add the pasta and the reserved cooking water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper. Top with more parmesan.
ROTELLE PRIMAVERA
Steps:
- Cook pasta according to package directions. Drain, and set aside. Meanwhile, bring second pot of water to a boil. Fill large bowl with cold water, and set aside. Blanch asparagus in boiling water 3 minutes. Remove, and dunk in bowl to stop cooking process. Heat olive oil and pesto in large skillet over medium heat; add garlic. Sauté 30 seconds, or until golden. Add beans, and cook 5 minutes more. Squeeze excess liquid from artichoke hearts, and add to skillet along with asparagus. Cook 3 to 4 minutes, or until heated through. Toss together pasta, vegetable sauce and cheeses in serving bowl. Season with salt and pepper, and pass around table to serve.
Nutrition Facts : Calories 240 calories
ROTELLE PRIMAVERA
Steps:
- Cook pasta according to package directions. Drain, and set aside. Meanwhile, bring second pot of water to a boil. Fill large bowl with cold water, and set aside. Blanch asparagus in boiling water 3 minutes. Remove, and dunk in bowl to stop cooking process. Heat olive oil and pesto in large skillet over medium heat; add garlic. Sauté 30 seconds, or until golden. Add beans, and cook 5 minutes more. Squeeze excess liquid from artichoke hearts, and add to skillet along with asparagus. Cook 3 to 4 minutes, or until heated through. Toss together pasta, vegetable sauce and cheeses in serving bowl. Season with salt and pepper, and pass around table to serve.
Nutrition Facts : Calories 240 calories
PASTA PRIMAVERA
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Begin by steaming carrots in a pot for 2 minutes, add broccoli, zucchini and squash in 30 second intervals. Steam vegetables until tender. Set aside. In large skillet heat oil. Saute onion until soft. Add garlic, stock and cream. Heat and bring to a boil. Stir and continue heating until sauce has thickened. In separate pot cook rotelle according to directions on package. Drain pasta and add to reduced sauce. Stir until pasta is coated. Plate and top with steamed vegetables.
ROTELLE PRIMAVERA
Make and share this Rotelle Primavera recipe from Food.com.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to instructions. Drain and set aside.
- While pasta cooks, bring a second pot of water to a boil.
- Fill a large bowl with cold water; set aside.
- Blanch asparagus in boiling water for 3 minutes.
- Remove and dunk in cold water.
- Heat olive oil and pesto in a large skillet over medium heat.
- Add garlic; saute for 30 seconds or until golden.
- Add beans and cook 5 minutes longer.
- Squeeze excess liquid from artichokes and add to the skillet, along with the asparagus. Cook 3-4 minutes or until heated through.
- Toss pasta and vegetables with cheese in a large bowl. Season with salt and pepper.
Nutrition Facts : Calories 686.8, Fat 16.1, SaturatedFat 5.7, Cholesterol 25.4, Sodium 355.2, Carbohydrate 108.7, Fiber 21.6, Sugar 3.2, Protein 37.1
SHRIMP PASTA PRIMAVERA
They say the way to a man's heart is through his stomach. So when I invite that special guy to dinner, I like to prepare something equally wonderful. This well-seasoned pasta dish has lots of flavor, and it won't hurt your budget! -Shari Neff, Takoma Park, Maryland
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute shrimp and asparagus in oil until shrimp turn pink, 3-4 minutes. Add garlic; cook 1 minute longer. Add the mushrooms, broth, tomato, salt and pepper flakes; simmer, uncovered, for 2 minutes. , Drain pasta. Add the pasta and seasonings to skillet; toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 581 calories, Fat 32g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 783mg sodium, Carbohydrate 49g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
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