PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
- To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
- For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
- Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
- Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.
SPRINGTIME PASTA PRIMAVERA
Provided by Sheila Lukins
Categories Pasta Tomato Dinner Green Bean Pea Spring Family Reunion Parade Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.
- 2. Melt the butter in a large pot over medium-low heat and quickly sautéthe vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with diced tomatoes and chives or pea shoots, if available. Serve immediately.
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
PASTA PRIMAVERA WITH PROSCIUTTO
Another version of the popular springtime Italian dish. Have vegies ready to go before you start cooking.
Provided by Outta Here
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Snap of tough ends of the asparagus. Cut spears diagonally into 1-inch lengths, leaving tips whole.
- Bring a large pot of water to a boil and cook pasta according to package directions for al dente; drain well.
- Meanwhile, in a large frying pan over medium high heat, melt butter.
- Add mushrooms, prosciutto, asparagus, carrot and zucchini. Cook, stirring occasionally, for 3 minutes. Cover pan and cook for 1 more minute.
- To the vegetable mix, add green onions, peas, basil, salt, nutmeg, white pepper and cream. Increase heat to high and cook until liquid boils and forms large, shiny bubbles.
- Return drained pasta to pan it was cooked in and pour sauce over pasta; lift and mix gently so pasta is coated with sauce thoroughly. Add the 1/4 cup Parmesan and mix gently again.
- Turn into a warm bowl or large, deep platter and serve at once, garnished with parsley and additional Parmesan.
Nutrition Facts : Calories 562.4, Fat 37.3, SaturatedFat 22.4, Cholesterol 160.5, Sodium 453.8, Carbohydrate 44.9, Fiber 3.9, Sugar 5.2, Protein 15.5
SPRINGTIME PASTA
A hearty, rustic dish, ready for the table in 20 mins - try our ideas for using up the goat's cheese too
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 20m
Number Of Ingredients 6
Steps:
- Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
- Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
- Tip the cooked pasta and kale into the pan, then stir through the bacon and goat's cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.
Nutrition Facts : Calories 493 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.18 milligram of sodium
SPRING PRIMAVERA
I found this recipe on a bunch of fresh Dole asparagus. We like lots of veggies, so I added in a zucchini and some cremini mushrooms. I also stirred in some fresh parsley and oregano before serving.
Provided by Vino Girl
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package; drain.
- Heat oil in a large skillet over medium-high heat.
- Add asparagus, pepper, carrots, garlic, and herb seasoning to oil; cook and stir for 3-5 minutes or until tender-crisp.
- Remove from heat; stir in pasta and cheese.
- Serve hot.
Nutrition Facts : Calories 272.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 43, Sodium 58, Carbohydrate 41.5, Fiber 3.1, Sugar 4.3, Protein 8.9
HEALTHY PASTA PRIMAVERA
A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of spring greens with this vibrant, filling pasta recipe
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
- Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn't split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
- Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.
Nutrition Facts : Calories 476 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.1 milligram of sodium
More about "springtime pasta primavera food"
SPRINGTIME VEGGIE PASTA PRIMAVERA - WHOLE AND HEAVENLY …
From wholeandheavenlyoven.com
4.9/5 (19)Estimated Reading Time 4 minsServings 6-8Total Time 30 mins
- Cook pasta according to package instructions, reserving 1/2 cup pasta cooking water. Set aside.
- In a large skillet over medium-high heat, saute broccoli, asparagus, pepper, onion, and garlic in olive oil until veggies are just tender, about 7-10 minutes. Stir in spinach, peas, and cherries tomatoes and continue cooking an additional 5 minutes.
- Remove cooked veggies from heat and stir in cooked pasta, 1/2 cup reserved pasta cooking water, lemon juice, and basil. Season with salt and pepper to taste and top pasta primavera with grated Parmesan cheese. Serve warm.
SPRING PASTA PRIMAVERA - MY FOOD AND FAMILY
From myfoodandfamily.com
Servings 6Total Time 20 minsCategory HomeCalories 260 per serving
- Meanwhile, heat 1/4 cup dressing in large skillet on medium heat. Add onions; cook 5 min. or until golden brown, stirring occasionally. Remove from skillet. Add remaining dressing and tomatoes to skillet; cook and stir 3 min. or until heated through.
- Drain pasta, reserving 1/2 cup cooking water. Toss pasta with vegetables and basil in large bowl. Gradually stir in reserved cooking water, if needed until pasta mixture is of desired consistency. Top with cheese.
COMPANY PRIMAVERA - CANADIAN LIVING
From canadianliving.com
10-MINUTE SPRINGTIME PASTA PRIMAVERA - RECIPE! - LIVE ...
From genabell.com
SPRINGTIME PASTA PRIMAVERA RECIPT
From foodreference.com
SPRINGTIME PASTA PRIMAVERA - REVIEW BY VEXEDANGEL ...
From allrecipes.com
PASTA PRIMAVERA (SPRINGTIME NOODLES) - MANILA SPOON
From manilaspoon.com
PASTA PRIMAVERA RECIPE - BBC FOOD
From bbc.co.uk
FRESH SPRING PASTA PRIMAVERA WITH FETA | FOODTALK
From foodtalkdaily.com
PASTA PRIMAVERA - EDIBLE COMMUNITIES
From ediblevancouver.ediblecommunities.com
20 SPRING PASTA RECIPES THAT WILL TRANSPORT YOU TO ITALY
From camillestyles.com
SPRINGTIME PASTA PRIMAVERA | LIVING PART OF LIFE
From livingpartoflifedotcom.wordpress.com
PASTA PRIMAVERA - THE VEGGIE TABLE
From theveggietable.com
ONE POT PASTA PRIMAVERA - FOOD DOLLS
From fooddolls.com
SPRINGTIME PASTA PRIMAVERA - PARADE
From parade.com
ONE POT PASTA WITH PEAS - SWIRLS OF FLAVOR
From swirlsofflavor.com
SPRING PASTAS | FOOD & WINE
From foodandwine.com
SPRING VEGAN PASTA PRIMAVERA | THE FULL HELPING
From thefullhelping.com
SPRINGTIME PASTA PRIMAVERA RECIPE - FOOD NEWS
From foodnewsnews.com
BEST PASTA PRIMAVERA RECIPE - HOW TO MAKE SPRING PASTA ...
From goodhousekeeping.com
SPRINGTIME EATS - CITY LIFESTYLE
From citylifestyle.com
SPRING VEGAN PASTA PRIMAVERA | THE FULL HELPING – FOOD ...
From foodnewshubb.com
FETTUCCINE PRIMAVERA RECIPE WITH ASPARAGUS & PEAS | CRATE ...
From crateandbarrel.com
SPRINGTIME PASTA PRIMAVERA - PARADE.COM
From parade.com
FEATURED RECIPE - SPRING PASTA PRIMAVERA - CLEANFOODRD
From cleanfoodrd.com
SPRINGTIME PASTA PRIMAVERA RECIPE
From crecipe.com
PASTA PRIMAVERA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SPRINGTIME PASTA PRIMAVERA RECIPE | MICHELE ROMANO RECIPES
From micheleromanorecipes.com
PASTA PRIMAVERA - THE PIONEER WOMAN
From thepioneerwoman.com
MEAL PREP PASTA PRIMAVERA - WORKWEEK LUNCH
From workweeklunch.com
PASTA PRIMAVERA RECIPE - LIZ MERVOSH | FOOD & WINE
From foodandwine.com
SPRINGTIME VEGGIE PASTA PRIMAVERA | RECIPE | SPRING PASTA ...
From pinterest.ca
HOMEMADE PASTA PRIMAVERA, SORRENTO STYLE - OUR EDIBLE ITALY
From ouredibleitaly.com
PASTA PRIMAVERA {"SPRING STYLE" PASTA} – WELLPLATED.COM
From wellplated.com
FOODCOMBO
PASTA PRIMAVERA (PASTA WITH SPRING VEGETABLES) RECIPE
From seriouseats.com
SPRINGTIME PASTA PRIMAVERA - REVIEW BY LIZASAHM ...
From allrecipes.com
RECONSIDER PASTA PRIMAVERA | FOOD FEATURES | ILLINOIS TIMES
From illinoistimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love