Asian Style Primavera Recipes

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CHINESE PASTA PRIMAVERA

This is a wonderful, quick and easy dish that's great for summertime, when plenty of good, fresh vegetables are available. Get all your ingredients ready before you begin cooking this because the cooking part is quite fast. Adapted from Sam Choy's Sampler

Provided by Hey Jude

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 16



Chinese Pasta Primavera image

Steps:

  • Fill a large pot with water and begin heating it for the pasta.
  • In a large skillet or wok, heat oil and butter and stir-fry vegetables, onion and garlic about 3 minutes; add cilantro and basil and cook another minute, or until vegetables are done to your taste, leaving them a little crunchy.
  • Season vegetables with salt and pepper and mix with soy sauce.
  • When the water boils, add linguine and cook al dente, according to package directions; drain; toss vegetables with pasta and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 287.8, Fat 3.2, SaturatedFat 1.2, Cholesterol 4, Sodium 115.6, Carbohydrate 54.2, Fiber 4.4, Sugar 3.3, Protein 12.2

1 lb uncooked linguine
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
2 medium zucchini, sliced
1/2 lb broccoli floret
1/2 lb asparagus, cut into 1-inch pieces
1/2 lb sugar snap peas or 1/2 lb chinese snow peas
6 shallots or 6 green onions, sliced very thin
1 clove garlic, minced
1 teaspoon butter
1 teaspoon olive oil
1/4 cup fresh cilantro, chopped
2 teaspoons fresh Thai basil, chopped
salt and pepper
1 teaspoon soy sauce
1/4 cup freshly grated parmesan cheese

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



Asian Pasta Primavera image

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

½ cup creamy peanut butter
1 cup hot water
2 teaspoons HERB-OX® Beef Flavored Bouillon Granules
1 tablespoon soy sauce
2 tablespoons hoisin sauce
3 tablespoons cider vinegar
½ teaspoon crushed red pepper
1 tablespoon peanut oil
2 teaspoons HERB-OX® Beef Flavored Bouillon Granules
1 slice fresh ginger, minced
1 red pepper, seeded, cored and chopped
1 yellow squash, chopped
2 ounces pea pods, chopped
3 medium (4-1/8" long)s green onions, chopped
1 (12 ounce) package spaghetti, cooked according to instructions
½ cup chopped peanuts
1 cup chopped cilantro

PRIMAVERA NOODLES

Pasta and vegetables in creamy ranch sauce. This easy dish is a hit with everyone. Very versatile: you can use any pasta and veggies you have on hand.

Provided by BECKARIAH

Categories     100+ Everyday Cooking Recipes     Vegetarian     Side Dishes

Time 18m

Yield 6

Number Of Ingredients 7



Primavera Noodles image

Steps:

  • Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
  • Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 48 g, Cholesterol 14 mg, Fat 18.5 g, Fiber 3.6 g, Protein 11.2 g, SaturatedFat 3.7 g, Sodium 418.7 mg, Sugar 4.5 g

12 ounces dry pasta
1 cup chopped broccoli
3 carrots, chopped
½ cup fresh sliced mushrooms
½ green bell pepper, chopped
¾ cup ranch-style salad dressing
½ cup grated Parmesan cheese

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