PRIMAVERA PASTA
Pasta primavera is a delicious pasta dish packed with lots of fresh spring vegetables and covered with a light and refreshing lemon cream sauce.
Provided by Aleksandra
Categories dinner Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Prepare all the vegetables: cut the bell pepper into 1/4-inch (1/2 cm) strips, zucchini into 1/3-inch (3/4 cm) half-slices, green beans in half crosswise, cut off the woody ends of asparagus (white parts) and cut the asparagus into 2-3 parts, cut the garlic into very thin slices.
- Cook the pasta al dente. 5 minutes before the end of the cooking, add the green beans (thin green beans need 4-5 minutes cooking time, thicker beans about 5-6 minutes). Strain the pasta and beans.
- Heat 1 tablespoon of oil in a large frying pan, add the bell pepper and half of the zucchini. Cook over high heat for about 2-3 minutes, or until the vegetables are slightly browned but still very crunchy (they cannot be very soft). Transfer the vegetables to a plate.
- Add half a tablespoon of oil and the other half of zucchini and asparagus to the pan. Cook it the same way as described above. Transfer the vegetables to a plate.
- Add a tablespoon of butter to the pan and when it's melted add the garlic. Cook for about 30 seconds.
- Add the broth, scrape all the browned bits from the bottom of the pan with a wooden spatula and cook over medium heat for about 3 minutes, or until the broth thickens a little.
- Add the cream and lemon zest. Cook for a few minutes until the sauce thickens slightly.
- Season the sauce with lemon juice (it should be very lemony).
- Add the peas and cook in the sauce for 30-60 seconds (fresh peas will need about 20 sec and the frozen peas about a minute).
- Add the grated Parmesan cheese, season the sauce with salt and pepper to taste. Take the pan off the heat.
- Add the cooked vegetables and pasta. Stir everything together, season with more salt and pepper if necessary.
- Serve with more grated Parmesan cheese and optionally fresh basil leaves.
- Enjoy!
Nutrition Facts : Calories 553 kcal, ServingSize 1 serving
LEMONY LINGUINE WITH SPRING VEGETABLES
Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that's left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.
Provided by Carolyn Malcoun
Categories Healthy Linguine Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.
- Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.
- Remove from heat and stir in 1/4 cup cheese, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup cheese.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 63.9 g, Cholesterol 13.9 mg, Fat 7 g, Fiber 14.9 g, Protein 18.2 g, SaturatedFat 3 g, Sodium 581.1 mg, Sugar 7.4 g
SPRING VEGETABLE PASTA WITH LEMON SAUCE.
Your family will love this easy and flavorful pasta with fresh vegetables and a vibrant lemon garlic sauce.
Provided by Kelly Roenicke
Categories Entree
Time 30m
Number Of Ingredients 12
Steps:
- Cook the pasta according to package directions. While the pasta cooks, make the sauce and cook the veggies.
Nutrition Facts : Calories 300 kcal, Carbohydrate 31 g, Protein 7 g, Fat 18 g, SaturatedFat 3 g, Sodium 592 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
LEMONY VEGETABLES AND PASTA
My refreshing pasta dish comes together in 30 minutes. Its simplicity and flavor combinations are typical of authentic Italian cuisine. Buon appetito! -Erin Mylroie, Santa Clara, Utah
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 7 servings.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once., Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly. , Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.
Nutrition Facts : Calories 366 calories, Fat 15g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 559mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 4g fiber), Protein 15g protein.
SPRING VEGETABLE TAGLIATELLE WITH LEMON & CHIVE SAUCE
Put some spring into your pasta, with this fresh yet simple supper idea. It's on the table in under half an hour and is low-fat too
Provided by Mary Cadogan
Categories Dinner, Main course
Time 27m
Number Of Ingredients 7
Steps:
- Halve the green beans and cut the asparagus into 3 pieces on the diagonal. Cook the tagliatelle, adding the vegetables for the final 5 mins of the cooking time.
- Meanwhile, grate the zest from half the lemon and squeeze the juice from the whole lemon. Put juice in a small pan with the mustard, olive oil and a little black pepper. Warm through until smooth.
- Drain the pasta and veg, adding 4 tbsp of the water to the lemon sauce. Return the pasta to the pan, reheat the sauce, adding most of the chives, then add to the pasta, tossing everything together well. Divide between 4 shallow bowls and top each with black pepper, Parmesan and the remaining chives.
Nutrition Facts : Calories 469 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 84 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 21 grams protein, Sodium 0.48 milligram of sodium
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- Drain the pasta and add it to the thickened lemon sauce. Stir in the cooked vegetables and stir until the pasta and vegetables are well coated with the creamy lemon sauce. Remove the lemon slices with tongs or a spoon.
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