SUZANNE'S EASY PASTA PRIMAVERA
I came up with this recipe when I was hungry for a lighter pasta dish with lots of veggies, but I didn't want to spend a lot of time chopping.
Provided by St. Louie Suzie
Categories Penne
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in large saute pan or wok over medium low heat.
- When oil is heated, carefully add garlic and onions to pan and cook until tender.
- Prepare frozen broccoli/cauliflower/carrot mix according to package directions, then add to pan.
- Add tomatoes, olives, basil, salt and pepper to pan and cook until all is heated through.
- Add cooked pasta to pan and stir until well blended with vegetables.
- Serve on a plate and top with grated parmesan.
Nutrition Facts : Calories 430.1, Fat 20.4, SaturatedFat 4.5, Cholesterol 11, Sodium 652.6, Carbohydrate 53.6, Fiber 9.8, Sugar 1.9, Protein 12
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.
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.
PIONEER WOMAN'S PASTA PRIMAVERA
Make and share this Pioneer Woman's Pasta Primavera recipe from Food.com.
Provided by Lakerdog2
Categories Penne
Time 40m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 21
Steps:
- In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 2 minutes.
- Time to start sautéing the veggies in batches, cooking only 1 or 2 minutes (at most) each.
- Add broccoli and carrots to onion & garlic. Cook only for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very careful not to overcook; veggies at this point should still be somewhat raw/crunchy.
- When all veggies have been removed and skillet is empty, pour ½ to 1 glass of dry white wine to pan.
- With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half.
- Add ½ cup grated Parmesan. Stir together and cook until thick, adding salt & pepper to taste. Taste sauce as you go; don't oversalt, but don't undersalt either!
- Chiffonade fresh basil leaves, and stir into sauce. Now add all the veggies, including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. You don't want soggy veggies! Taste & check seasoning; add more salt & pepper if needed.
- Dump in al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish with more basil leaves, throw on some more Parmesan, and gobble it up!
Nutrition Facts : Calories 315.6, Fat 23.8, SaturatedFat 14.6, Cholesterol 83.1, Sodium 98.7, Carbohydrate 16.6, Fiber 3.8, Sugar 6.8, Protein 6.3
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
PASTA PRIMAVERA
Roasting the veggies makes this unique from any other Primavera. This is truly TO DIE FOR! My take on a Giada de Laurentiis dish. I've tweaked it quite a bit. I have also tossed about 2 cups of rotisserie chicken in with the veggies and also used tortellini instead of the bowtie pasta. (I also add mushrooms when DH isn't home!) Anyway, it's a very easy recipe to play around with! Enjoy!
Provided by KPD123
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- On 1 cookie sheet toss all the veggies in olive oil, herbs, salt and pepper until well coated. Transfer half veggies onto another cookie sheet. Spread veggies into an even layer on both pans.
- Roast at 450 degrees for 20 minutes, turning after 10 minutes.
- Toss hot pasta with butter. Then add veggies to the pasta. Use reserved pasta water to combine ingredients if necessary (sometimes I just don't need to add it -- ).
- Sprinkle with parm cheese, adding more salt and pepper to taste if need!
Nutrition Facts : Calories 727.2, Fat 25.2, SaturatedFat 8.1, Cholesterol 26.3, Sodium 1454.8, Carbohydrate 102.3, Fiber 9.2, Sugar 10.4, Protein 24.3
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
CAPELLINI PRIMAVERA
Make and share this Capellini Primavera recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Bring large pot of salted water to boil.
- Meanwhile, heat oil over medium heat.
- Add onion and cook until lightly-coloured, about 5 minutes.
- Add tomatoes and cook 1-2 minutes, stirring.
- Mix in broth and cream.
- Remove from heat and keep warm.
- Add broccoli to boiling water; when water returns to boil, stir in carrot and cappellini.
- When water returns to boil, cook 3 minutes and add zucchini.
- Continue cooking until pasta is al dente, about 2-3 minutes longer.
- Drain well and transfer to a large bowl.
- Add Parmesan and butter and toss to blend.
- Pour sauce over and toss gently.
- Season and serve immediately.
CHICKEN PASTA PRIMAVERA
Make and share this Chicken Pasta Primavera recipe from Food.com.
Provided by SweetySJD
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cook spaghetti.
- While spaghetti is cooking, in a saucepan, combine soup, water, lemon juice, basil, garlic powder, salt and pepper. Stir in vegetables, bring to a boil. Reduce heat; cover and simmer 3-5 minutes, until vegetables are tender.
- Stir in chicken; heat through.
- Drain spaghetti, add to chicken mixture and toss to coat.
- Sprinkle with Parmesan to serve.
Nutrition Facts : Calories 302.8, Fat 8.4, SaturatedFat 2.6, Cholesterol 80.6, Sodium 300.5, Carbohydrate 22, Fiber 1.1, Sugar 0.7, Protein 32.6
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