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.
PRIMAVERA SPAGHETTI SQUASH RECIPE BY TASTY
When baked in the oven, the inside of spaghetti squash takes on a noodle-like texture, making it a perfect low-carb alternative to your favorite pasta recipe. And this creamy primavera recipe takes spaghetti squash to the next level. The squash is loaded with vegetables like mushroom, broccoli, and asparagus, then it's tossed with a creamy parmesan mixture, which you can also make dairy-free.
Provided by Merle O'Neal
Categories Dinner
Time 1h5m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
- Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
- Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality.
- In the pan combine "spaghetti" with vegetables. Return to the squash and top with Parmesan.
- Enjoy!
Nutrition Facts : Calories 444 calories, Carbohydrate 45 grams, Fat 26 grams, Fiber 11 grams, Protein 15 grams, Sugar 18 grams
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
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
ZUCCHINI NOODLE PRIMAVERA
Use up that extra zucchini with this pasta-less dish. Experiment with spice combinations or use Parmesan cheese. Serve with more pecorino cheese and freshly ground pepper.
Provided by Janis M. Krauss-krieger
Categories Fruits and Vegetables Vegetables Squash
Time 54m
Yield 2
Number Of Ingredients 11
Steps:
- Cut zucchini into noodle shapes with a spiralizer; toss with salt until combined. Drain on a paper towel until moisture is drawn out; about 20 minutes. Squeeze zucchini noodles to remove remaining moisture.
- Heat olive oil in a skillet over medium heat. Add onion and red bell pepper; cook and stir until onion is soft and translucent, about 5 minutes. Stir in tomatoes and cook until soft, 3 to 4 minutes.
- Stir zucchini into the onion mixture; cook and stir until tender and mixture looks dry, about 5 minutes. Sprinkle with garlic powder. Stir in milk and cook, 1 to 2 minutes. Add pecorino cheese, pepper, and oregano; stir until combined.
Nutrition Facts : Calories 399.4 calories, Carbohydrate 12.3 g, Cholesterol 21.2 mg, Fat 33.8 g, Fiber 3 g, Protein 10.7 g, SaturatedFat 8 g, Sodium 1545.2 mg, Sugar 4.6 g
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
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
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