CREAMY PASTA PRIMAVERA FOR TWO
"When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp colorful vegetables and a creamy Parmesan cheese sauce." Darlene Brenden Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large skillet, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Nutrition Facts : Calories 260 calories, Fat 10g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 114mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 9g protein.
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.
ONE RECIPE, TWO MEALS: PASTA PRIMAVERA
What we have here is a ridiiiiiculous pasta primavera, but super-stripped down on the front end for your babes. I included some peas in the kid-friendly recipe. The mature version is loaded with veggies, a bit of dry white wine, a little bit and a lot of butter, tons of good Parmesan and a heavy handful of fresh herbs.
Provided by Bev Weidner
Categories main-dish
Time 45m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, according to the box directions. Save a cup of the pasta water and drain the rest.
- At this point, scoop out two cups of the cooked pasta and place it back in the pot. Add 1/4 cup chicken stock and 1 tablespoon butter. If needed, add a little bit of the reserved pasta water to create a thin sauce. Add 1/4 cup Parmesan and stir to combine.
- Serve to your kids as is, or with 1/4 cup warmed peas, with extra grated Parmesan on top.
- Place the remaining cooked pasta back in the pot.
- In the meantime, heat the oil in a large saute pan over medium-high heat. Add the broccoli florets and asparagus pieces to the pan. Add 1/4 cup water and cover to steam, about 3 minutes.
- To the pan, add the cherry tomatoes, white wine, garlic, thyme leaves, 2 tablespoons butter and the remaining 1/2 cup chicken stock. Sprinkle with salt and pepper. Let saute for a few more minutes until the colors pop. Finally, add the peas and toss. Off the heat, add the last tablespoon of butter and another 1/3 cup Parmesan. If needed, stir in a little of the reserved pasta water to create a sauce. Toss to combine.
- Serve the adult-friendly pasta primavera with fresh parsley and more Parmesan-and that extra white wine, for Pete's sake!
PASTA PRIMAVERA
Provided by Emeril Lagasse
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water, and set aside.
- While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.
- Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes. Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using. Then drizzle with the extra-virgin olive oil. Garnish the dish with more cheese, if desired, and serve hot.
PASTA PRIMAVERA FOR TWO
Make and share this Pasta Primavera for Two recipe from Food.com.
Provided by lik2fish
Categories < 30 Mins
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Bring large saucepan of salted water to a boil; add fettuccine; stir.
- Cook 5 minutes; add carrots and asparagus.
- Return to a boil; cook 3 minutes.
- Add snow peas and cook an additional minute; drain.
- Meanwhile, heat Alfredo sauce according to package directions.
- Toss drained pasta and vegetables with sauce; serve with shredded parmesan.
Nutrition Facts : Calories 170.8, Fat 4.5, SaturatedFat 2.3, Cholesterol 32.5, Sodium 239.8, Carbohydrate 23.6, Fiber 2.5, Sugar 3.1, Protein 9.9
PASTA PRIMAVERA ALFREDO FOR TWO
Cheesy, garlicky Pasta Primavera Alfredo for Two in just 20 minutes? The only downside is that there may not be any leftovers!
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings, 1-1/4 cups each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan of boiling water as directed on package, adding vegetables to the water for the last 3 min.
- Meanwhile, melt butter in medium saucepan on medium heat. Add garlic; cook 1 min., stirring occasionally. Add milk and cream cheese; cook until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in Parmesan.
- Drain pasta mixture; return to saucepan. Add cream cheese sauce; mix lightly.
Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 75 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
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