SUNNY'S EASY MUSHROOM, PEAS AND PASTA WITH 1-2-3 ALFREDO SAUCE
Steps:
- For the pasta: In a large pan with sides and a lid, add the olive oil over medium heat. Add the sage and fry until just crisp, 2 to 3 minutes. Remove to a paper towel-lined plate and season with a tiny pinch of salt.
- Add the mushrooms to the pan and cook, stirring, until wilted and darkened, 5 to 8 minutes; season with salt and pepper. Add the pasta, peas and chicken stock. Cook, stirring and tossing, until all the liquid is absorbed, 1 to 2 minutes.
- For the 1-2-3 alfredo sauce: Add the garlic to the pan and toss, then add the cheese and heavy cream. Stir to coat everything, then cover and reduce the heat to low. Cook, covered, until the sauce has combined and thickened slightly, about 8 minutes.
- Top each portion with a fried sage leaf.
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
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- Cook the pasta in salted boiling water according to the package instructions. Save 1 cup of the pasta water and drain the rest.
- To make the mushroom pea sauce: Heat 2 tablespoons of butter in a large skillet over medium heat. Add in the mushrooms and cook for 3-4 minutes or until they are softened. Stir in the garlic and cook stirring constantly for 30 seconds.
- Add in the rest of the (2 tablespoons) butter and 1 tablespoon of all purpose flour. Cook, stirring constantly, for 1 minute.
- Stir in the wine and scrape the bottom bits (if there are any) as it reduces. Stir in the vegetable broth, heavy cream, thyme, salt and pepper and cook until the sauce thickens, 7-8 minutes.
20 LIGHT AND DELICIOUS PASTA RECIPES FOR SPRING
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Author Mary Claire LagrouePublished Feb 28, 2020Estimated Reading Time 4 mins
- Creamy Shrimp Pasta Primavera. This colorful pasta includes red bell pepper, mushrooms, and fresh basil. "You can swap out ingredients and change measurements to your liking," recipe creator Littlechef writes.
- Linguini with Roasted Broccoli Pesto. "Roasting the veggies in the oven makes all the difference," recipe creator caterwauler says. Toasted pine nuts add a satisfying crunch.
- Lemon Asparagus Pasta. "Yum, yum, and more yum," says reviewer France C. "Simple and delicious. The cooking times are spot on. I liked that the asparagus were still a bit crisp.
- Pasta Primavera with Cauliflower Sauce. "Kids absolutely loved this," Eddy Glover says. Don't let the silky sauce fool you. It's made from cauliflower, garlic, veggie broth, and Parmesan.
- High-Protein Spaghetti with Spinach and Tomato Sauce. This vegetarian recipe gets its flavor from pine nuts, spinach, tomatoes, lemons, and grated Parmesan.
- Gnocchetti Sardi in Pesto Leggero di Zucchine (Zucchini Pesto Pasta) "Che buoni! I had to use gluten free penne. Regardless of the pasta shape, this pesto is simple and delicious.
- Whole-Family Pasta with Broccoli and Cauliflower. Ready in just 25 minutes, this easy pasta dish features cannellini beans for protein and two kinds of good-for-you vegetables.
- Penne Pasta with Spinach and Bacon. Allrecipes member Jean Tagliere calls this "a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta.
- Pasta with Broccoli Rabe (Cima di Rapa) Recipe creator Buckwheat Queen received this recipe from a Sicilian friend. Though Cima di Rapa is a popular winter dish in Italy, spring's abundance of in-season broccoli rabe should be reason enough to cook it now.
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