Capellini Primavera La Camelia Recipes

Steps:

• Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
• Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
• While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
• Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.

Steps:

• Cook pasta"al dente" in boiling water; drain and set aside.
• While pasta is cooking, coat a large skillet with olive oil cooking spray or drizzle a tsp.
• or so in and swirl; heat on medium.
• Add the garlic and saute for a minute or so, or just until the garlic starts to release fragrance.
• Do not scorch garlic.
• Add the mushrooms, broth, and basil to the skillet; cover and cook over medium-low heat for about 2 minutes.
• Add the zucchini, bell pepper, and carrots to the skillet; cover and continue to simmer, stirring occasionally for another 2-3 minutes or until vegetables are crisp-tender.
• Add the tomatoes and any juice to the vegetable mixture and stir well.
• Simmer uncovered for 2-3 minutes or until warmed through.
• Add the cooked pasta to the skillet and toss to mix.
• Adjust liquid with additional broth if needed.
• Sprinkle with Parmesan cheese and red pepper flakes, if desired.
• Serve.

Steps:

• Melt butter in a Dutch oven over medium heat. Sauté onions, carrots and broccoli until onions are translucent (6-8 minutes). Add mushrooms, squash, garlic and water then saute for 2 minutes longer.
• Add remaining ingredients, stir well and bring to a simmer. Cook for 8 to 10 minutes or until veggies are tender and flavors are well-blended.
• Serve over cooked pasta. Sprinkle Parmesan over the top and serve.

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.

Steps:

• 1.Bring large pot of salted water to boil over high heat. Meanwhile, heat olive oil in large skillet over med heat. Add onion and cook until lightly colored, about 5 min. Add tomatoes and cook 1-2, stirring. Mix in broth and cream. Remove sauce from heat and keep warm. 2. Add broccoli florets to boiling water. When water returns to boil, stir in carrot julienne and capellini. When water again returns to boil, cook 3 min, adding zucchini julienne and continue cooking until pasta is al dente, about 2-3 min more. Drain well. 3. Transfer pasta to large bowl. Add parmesan and butter and toss to blend. Pour sauce over and toss gently. Season with salt and pepper. Serve immediately.