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
Use fresh garden peas in this pasta primavera for a simple, colourful seasonal dish
Provided by Geraldene Holt
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
- Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
- Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.
Nutrition Facts : Calories 634 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 93 grams carbohydrates, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 0.09 milligram of sodium
ASIAN PASTA PRIMAVERA
If time is of the essence, put this easy pasta salad together using a prepared peanut sauce.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 30m
Yield 6
Number Of Ingredients 17
Steps:
- Mix the ingredients for the sauce and set aside. Heat the oil in a large pan and add the beef granules and ginger and cook for about 30 seconds, then add the prepared vegetables and cook for about 2 minutes until slightly wilted and warmed. Toss the pasta with the peanut sauce and top with the vegetables. Sprinkle with peanuts and cilantro.
Nutrition Facts : Calories 457.3 calories, Carbohydrate 53.9 g, Cholesterol 0.2 mg, Fat 20.5 g, Fiber 6.6 g, Protein 16.5 g, SaturatedFat 3.7 g, Sodium 850.5 mg, Sugar 5.5 g
PAN-ASIAN PASTA PRIMAVERA
This is an absolutely delicious recipe for Pasta Primavera with an Asian influence. You can use any type of pasta. Recipe courtesy San-J.
Provided by hannahactually
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to instructions on package.
- In a saucepan, saute onion in oil until transparent. Add garlic, peppers, broccoli, asparagus, soy sauce, and wine.
- Cover pan to steam in flavor and cook to desired doneness.
- In a large bowl combine pasta with cooked mixed vegetables and diced tomatoes.
- Serve warm and enjoy!
Nutrition Facts : Calories 329.8, Fat 2.1, SaturatedFat 0.4, Sodium 682.5, Carbohydrate 64.2, Fiber 4.1, Sugar 4.3, Protein 12.6
ONE-POT PASTA PRIMAVERA RECIPE BY TASTY
Here's what you need: broth, linguine, broccoli floret, asparagus, small onion, garlic, red pepper flakes, salt, pepper, olive oil, mushroom, heavy whipping cream, grated parmesan cheese, fresh parsley
Provided by Indiana Fawcett
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
- Add the mushrooms and bring to a boil.
- Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
- Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
- If the liquid hasn't been completely absorbed, let the pasta sit off the heat for an additional few minutes.
- Enjoy!
Nutrition Facts : Calories 1213 calories, Carbohydrate 129 grams, Fat 69 grams, Fiber 8 grams, Protein 19 grams, Sugar 18 grams
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