SPRING VEGETABLE FETTUCCINE ALFREDO
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
SPRING VEG PASTA
Provided by Anna Jones
Categories Mains Jamie Magazine Quick fixes Pasta & risotto Courgette
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Pasta's a popular choice for children as it's a fun food: it comes in all sorts of shapes and sizes, and is easy to eat. It's a good staple for older kids to learn how to cook, as they can pair it with any flavours they like, or vegetables that are in season. We think kids will like the way the asparagus and courgettes are peeled to resemble the pasta ribbons (we do too). Peeling is a useful skill that even little children can learn, while older children can master cooking and assembling. You could make your own pasta if you have a machine - it's a fun activity for everyone to get involved in.
- Fill a large saucepan with water, add a big pinch of sea salt and bring it to the boil.
- Peel the vegetables into ribbons with a speed peeler. Set aside.
- Break the eggs into a big mixing bowl, add the crème fraîche and Parmesan cheese, and finely grate in the lemon zest. Add a pinch of salt and black pepper, then mix well.
- Cook the pasta in the large pan of boiling water according to the packet directions.
- Heat a glug of oil in a large pan. Chop and add the pancetta for 4 to 5 minutes, until crisp.
- Setting aside a cupful of water, drain the pasta.
- Off the heat, add the pasta to the pancetta, pick in most of the mint, then add the veg ribbons, egg mixture and a splash of pasta water.
- Stir it all together, then add more pasta water if you think it needs it.
- Dish it up, then top each bowl with the remaining mint leaves and an extra grating of Parmesan.
Nutrition Facts : Calories 444 calories, Fat 18.3 g fat, SaturatedFat 7.3 g saturated fat, Protein 18.3 g protein, Carbohydrate 50.7 g carbohydrate, Sugar 4.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
PENNE WITH SPRING VEGETABLES
This is a simple dish that is so yummy! We eat it quite often on our 'meat free' night.
Provided by Jessica
Categories Main Dish Recipes Pasta
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add asparagus, and cook for 2 minutes. Add peas, and cook for 2 more minutes. Transfer to a large bowl; set aside. Add pasta to boiling water, and cook for 8 to 10 minutes or until al dente; drain.
- Place pasta in the bowl with asparagus and peas. Toss with olive oil, Parmesan, salt and pepper.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 50.4 g, Cholesterol 8.8 mg, Fat 14.4 g, Fiber 5.6 g, Protein 15.2 g, SaturatedFat 3.5 g, Sodium 158.3 mg, Sugar 4 g
HIGH PROTEIN SPRING VEGETABLE PASTA
Light and healthy, our Spring Vegetable Pasta is a delicious bowlful of Spring vegetables, exotic Romanesco broccoli and purple asparagus, and gluten-free noodles in a white wine sauce.
Provided by Vicky & Ruth
Time 15m
Number Of Ingredients 16
Steps:
- Cook the pasta according to the directions on the box. Add the broccoli in the last 5 minutes of cooking time. Transfer it to a colander and run the pasta and broccoli through cold water. Drain well and set aside
- Heat 1 teaspoon of the olive oil in a large non stick skillet. Add the shiitake mushrooms and cook ever medium high heat for 5 minutes, stirring often. Transfer them to a plate and set them aside
- Heat the remaining 2 teaspoons of olive oil in the same skillet. Add the asparagus, scallions, zucchini and garlic and salt and cook over medium heat for about 4 minutes, tossing often .Add the grape tomatoes and continue cooking for 2 more minutes.
- Add the pasta, broccoli, cooked shiitake, white wine, lemon juice and red pepper flakes (if using) to the skillet. Toss well and cook for 5 more minutes . Sprinkle cheese and olives on top (if using) before serving
Nutrition Facts : Calories 338 calories, Sugar 7.3, Sodium 354, Fat 5.6, SaturatedFat 0.7, UnsaturatedFat 3, Carbohydrate 54.3, Fiber 10, Protein 18.2
GARDEN VEG PASTA
Settle down with a comforting bowl of creamy pasta, safe in the knowledge that it's low-fat too
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 9
Steps:
- Cook the penne according to pack instructions, adding the broccoli florets and sugar snap peas to the pan for the final 3 mins.
- Meanwhile, gently fry the courgettes in oil for 7-8 mins until soft and tinged pale gold. When the penne and vegetables are almost ready, remove a ladleful of cooking water from the pan. Add 6 tbsp of this to the pan of courgettes, along with the cream cheese, Parmesan, lemon zest, half the lemon juice and seasoning. Stir to make a smooth, creamy sauce.
- Drain the penne and vegetables, then mix with the creamy sauce, adding the basil, extra lemon juice and seasoning to taste. Serve in warmed bowls.
Nutrition Facts : Calories 456 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 0.53 milligram of sodium
SPRING VEGETABLE RAGOUT WITH FRESH PASTA
This quick pasta is spring incarnate: fresh baby vegetables and their tender shoots, delicate pasta, and a light, brothy sauce.
Provided by Allison Ehri Kreitler
Categories Main Course
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of well-salted water to a boil. With a pizza cutter or chef's knife, cut the pasta sheets into rustic strips about 1/2 inch wide.
- In a 10- to 11-inch straight-sided sauté pan, bring 2-1/2 cups water, the garlic, 1 tsp. salt, and 1/4 tsp. pepper to a simmer over high heat. Add the mixed vegetables and simmer briskly, adjusting the heat as necessary, until just crisp-tender, 3 to 4 minutes. With a slotted spoon, transfer to a large plate. If using peas, simmer them until barely tender, about 2 minutes, and transfer to the plate with the slotted spoon. (If using favas, skip this step.) Raise the heat to high and boil the liquid until reduced to 1 cup, 3 to 4 minutes.
- Meanwhile, cook the pasta in the boiling water until barely al dente, 2 to 4 minutes. Drain.
- Add the cooked pasta, vegetables, favas (if using), pea shoots or watercress, herbs, butter, and lemon zest to the broth. Toss over medium-high heat until the butter is melted, about 1 minute.
- Season to taste with salt and pepper. Serve garnished with pea shoots or watercress, fresh herbs, and Parmigiano (if using).
Nutrition Facts : ServingSize 4, Calories 390 kcal, Fat 120 kcal, SaturatedFat 8 g, TransFat 14 g, Carbohydrate 55 g, Fiber 6 g, Protein 12 g, Cholesterol 95 mg, Sodium 460 mg, UnsaturatedFat 4.5 g
SPRING VEGETABLE PASTA SALAD
I realize the only vegetable here that makes it's appearance in Spring, would be chives. However, the bright colours of this salad always remind me of the season where everything starts new. This is a wonderfully light pasta salad. A perfect accompaniment for a backyard BBQ. It's also wonderful on it's own for lunch or supper on a hot night. Cooking time does not include the time for chilling.
Provided by Diana 2
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles in boiling salted water until al-dente. Drain and rinse in cool water.
- Place drained noodles in a large bowl and add the next five ingredients. Mix well.
- In a medium bowl, mix together the dressing ingredients. Adjust salt if needed.
- Pour dressing onto the noodle/vegetable mix and toss to coat.
- Chill for several hours before serving.
Nutrition Facts : Calories 101.4, Fat 2.4, SaturatedFat 0.7, Cholesterol 19.8, Sodium 235.3, Carbohydrate 17.3, Fiber 1.7, Sugar 4, Protein 3.8
CREAMY PASTA WITH SPRING VEGETABLES
EASY creamy pasta with spring vegetables takes less than 30 minutes. This pasta with spring vegetables is made with tender veg + creamy sauce.
Provided by Emily Dingmann of myeverydaytable.com
Categories Dinner
Time 25m
Number Of Ingredients 12
Steps:
- Bring medium pot of water to boil. Cook pasta according to package instructions and reserving at 1/2 cup of pasta cooking liquid.
- Prepare vegetables. Trim the end of of leeks and clean with cold water. Thinly slice white portion, discarding the dark green section. Snap off the woody bottom of the asparagus and cut into 2 inch pieces.
- Meanwhile, heat large skillet (biggest you have!) over medium high heat (about 6-7) and add butter and 1 tablespoon of olive oil to pan. When the butter starts sizzling, add the leeks and cook for 1 minute. Add the peas, asparagus, and 3 tablespoons of the pasta cooking liquid and cook for 3 minutes. Season with sea salt and black pepper. Stir in cream cheese and garlic powder until incorporated. Add some more of the pasta water if necessary.
- Add the pasta to the veggie mixture. Toss together and top with parmesan cheese, tossing again to incorporate cheese.
- Divide into bowls. Serve with shredded parmesan, additional salt and pepper and red pepper flakes if you like a little spice!
Nutrition Facts : Calories 551 calories, Sugar 9.3 g, Sodium 803.9 mg, Fat 23.8 g, SaturatedFat 12.4 g, TransFat 0 g, Carbohydrate 63.1 g, Fiber 8 g, Protein 23.4 g, Cholesterol 52 mg
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
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
CREAMY VEGAN LEMON PASTA WITH SPRING VEGETABLES
This Creamy Vegan Lemon Pasta is full of bright citrus flavor & packed with spring veggies for a wholesome & refreshing meal that's Dairy-Free & Gluten-Free.
Provided by Caitlin Shoemaker
Categories Main
Time 25m
Number Of Ingredients 16
Steps:
- bring a large pot of salted water to a boil; once boiling, add the pasta and cook until al dente, according to the package instructions.
- in the meantime, add the pine nuts, garlic, nutritional yeast, italian seasoning, red pepper, lemon juice, lemon zest, salt, and water to a high-speed or bullet blender. Process for 60 seconds, until smooth and creamy.
- heat a large sauté pan with a lid over medium-high. Add the oil or butter once warm; for oil-free, use 1/4 cup of water instead. Add the chard stems to the pan and cook for 3 to 5 minutes, until translucent. Reduce the heat to medium-low and add the garlic, mushrooms, and a pinch of salt to the pan; sauté for 1 minute, then cover and let steam for another minute. Remove the lid from the pot and add the frozen peas; once they have thawed, add 1/4 cup of water to the pan along with the swiss chard leaves. Cover again and steam until the chard is tender, 2 to 3 minutes. There will be leftover water at the bottom of the pan, but this is okay.
- to the pan along with the Lemon Cream Sauce and mix until well-combined; if there's any extra liquid at the bottom of the pan, let the pasta sit for 2 to 5 minutes until it is absorbed. Season with salt to taste, then divide onto serving plates, top with fresh chives, and serve.
PASTA WITH SPRING VEGETABLES | ASDA GOOD LIVING
We've used penne in this recipe, but other pasta shapes work as well
Provided by Asda Good Living
Categories Dinner
Time 30m
Number Of Ingredients 11
Steps:
- Heat a large pan of lightly salted water until boiling. Add the pasta, stir once, bring back to the boil and simmer fast, uncovered, for 11-13 minutes, or until the pasta is just tender. Drain and return to the pan.
- Put the peas and broccoli in another pan and just cover with boiling water. Bring back to the boil, cover and simmer for 4 minutes. Drain.
- Cook the onion in the butter and 1 tbsp of the oil in a large pan over a low heat, stirring often, until soft.
- Mix the lemon zest with the lemon juice, the remaining olive oil, mustard and crème fraîche. Add to the pasta with the onion, peas and broccoli and toss together. Reheat.
- Put the pine nuts in a dry frying pan and toss over a medium heat until golden. Serve sprinkled on the pasta.
Nutrition Facts : Calories 604 kcal, Fat 22.1 grams, SaturatedFat 7.0 grams, Sugar 5.4 grams, ServingSize 304g grams
PASTA SPRING VEGETABLES PANCETTA
We can't get enough of broad beans and asparagus in spring. Simply toss with pasta and you have dinner sorted.
Provided by Lisa Featherby
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a frying pan over medium-high heat. Add garlic, shallot and pancetta and fry, stirring frequently, until onion is translucent (5 minutes). Add asparagus and broad beans, and stir until tender (4 minutes), then add wine and simmer until vegetables are very tender (3-4 minutes).
- Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (8-12 minutes). Drain, reserving a little pasta water. Toss pasta through vegetables, adding a little pasta water, then bring to a simmer and toss until pasta is coated (1-2 minutes).
- Stir through tarragon and crème fraîche, top with parmesan and serve.
Nutrition Facts : ServingSize Serves 4
SPRING VEGETABLE PASTA
Steps:
- 1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, 2 teaspoons garlic, vegetable broth, and water in large saucepan. Bring to simmer over high heat, then lower heat to medium-low and gently simmer 10 minutes. While broth simmers, combine mint, chives, and lemon zest in small bowl; set aside. 2. Strain broth through fine-mesh strainer into 8-cup measuring cup, pressing on solids to extract as much liquid as possible (you should have 5 cups broth; add water as needed to measure 5 cups). Discard solids and return broth to saucepan. Cover and keep warm over low heat. 3. Heat 2 tablespoons oil in Dutch oven over medium heat until shimmering. Add sliced leeks and pinch salt; cook, covered, stirring occasionally, until leeks begin to brown, about 5 minutes. Add asparagus pieces and cook until crisp-tender, 4 to 6 minutes. Add remaining 2 teaspoons garlic and pepper flakes; cook until fragrant, about 30 seconds. Add remaining cup peas and continue to cook 1 minute. Transfer vegetables to plate and set aside. Wipe out pot. 4. Heat remaining 4 tablespoons oil in now-empty Dutch oven over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes. 5. When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to boil. Cook, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes. 6. Remove pot from heat, stir in lemon juice, Parmesan, half of herb mixture, and vegetables. Season with salt and pepper to taste. Serve immediately, passing Parmesan cheese and remaining herb mixture separately.
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4/5 (26)Total Time 25 minsServings 4
- Cook pasta according to package directions, adding peas during the last 2 minutes. Drain pasta and peas, reserving 1 cup cooking water.
- Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add asparagus and zucchini and cook, stirring occasionally, until just tender, about 5 minutes. Add garlic and cook, stirring constantly, for 1 minute. Add salt, pepper, pasta, peas, reserved cooking water, and remaining ¼ cup oil. Bring to a simmer and cook, stirring, until sauce thickens and coats pasta, about 2 minutes. Remove from heat and stir in lemon juice. Toss with cheese, pistachios, and lemon zest. Top with basil.
SPRING VEGETABLE SPAGHETTI CARBONARA - THE FOODIE …
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5/5 (1)Category EntreeCuisine ItalianCalories 355 per serving
- Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Add the peas to the boiling water and cook for 4 minutes. Add the asparagus and continue to cook the vegetables another 3-4 minutes until crisp tender. Remove the vegetables with a slotted spoon and place them in the ice water. Add the spaghetti to the boiling water and cook according to package directions until al dente.
- Meanwhile, heat the oil in a large skillet over medium high heat. Add the Canadian bacon and cook until browned- the bacon is already cooked so you are just trying to get some color and crispiness with this step. Turn the heat down to medium and add the garlic. Cook another minute until fragrant. Remove the vegetables from the ice water and add them to the pan along with the pea shoots. Sauté the vegetables until they are heated through and the green start to wilt, 2-3 minutes. Season the vegetables with salt and pepper. When the pasta is done, add it to the pan with the vegetables, and stir to combine all ingredients well. Reserve about 1 cup of the pasta water.
- Whisk the eggs and cheese together in a bowl. Slowly pour about ¼ cup of the pasta water to the mixture, whisking constantly. Remove the skillet from the heat and pour the egg mixture on top of the pasta and vegetables. Using tongs, stir the sauce into the pasta, swirling it constantly. The residual heat will cook the eggs and it will form a creamy sauce. Add more of the reserved pasta water as needed to form a creamy sauce. Stir in the tarragon and season the pasta with salt and pepper. Garnish with reserved pea shoots. Serve right away.
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- Preheat oven to 400 degrees F. Transfer asparagus to a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, to taste. Roast until fork tender, about 10 minutes.
- Add 2 quarts or 8 cups of water to a large pot. Bring to a boil and salt water. Add pasta and cook until al dente, about 10 minutes. Reserve 1 1/4 cups of pasta water before draining.
- In a large skillet, melt butter over medium heat. Add black pepper and cook until fragrant, about 1 minute.
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- Bring a large (8-quart) pot of water and add 1 tablespoon kosher salt. When the salt dissolves, add the penne and cook until just a minute short of al dente. Drain the cooked penne and reserve while you cook the vegetables.
- Heat the olive oil in a large, high-sided saute pan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes until the onion starts to soften and turn translucent.
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- Add the bell peppers and mushrooms and saute for about 4 to 5 minutes or until they soften and develop some color. Add the garlic, broccoli florets, yellow squash, zucchini asparagus and thyme leaves. Season with salt and pepper to taste and saute the veggies for about 10 minutes or until they develop some color and cook down a bit.
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- Scrub and trim the carrots. Trim and halve the sprouts. Trim, clean & slice the leek into 6-7mm (approx. ¼ inch) slices. Rinse the asparagus and broccoli. Place all the vegetables in a large steamer basket.
- Bring a large pan of water to the boil. Add the pasta and cook according to the packet instructions. Place the steamer of vegetables over the pan for the last five minutes of cooking.
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- Once the pasta is cooked, drain and divide between plates. Top with the vegetables and drizzle over the dressing. (Alternatively, simply toss the pasta, vegetables and dressing together.) Allow to cool slightly and serve warm.
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