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.
RANCH PASTA PRIMAVERA
Make and share this Ranch Pasta Primavera recipe from Food.com.
Provided by sassybee
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Steam veggies together and cool.
- Cook pasta in broth; drain and cool.
- Combine with veggies.
- Add basil and dressing and toss.
- Sprinkle with cheese and parsley.
Nutrition Facts : Calories 612.6, Fat 36.8, SaturatedFat 6.7, Cholesterol 69.9, Sodium 2097.7, Carbohydrate 51.1, Fiber 3.8, Sugar 5.8, Protein 19.6
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 WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
RANCH PASTA
I came up with this ranch pasta after making recipes for a bridal shower. It was party day and I needed to take some shortcuts! Everyone loves the simple Parmesan ranch white sauce, and it's easy to throw in veggies you have on hand. -Merry Graham, Newhall, California
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.
Nutrition Facts : Calories 436 calories, Fat 30g fat (12g saturated fat), Cholesterol 40mg cholesterol, Sodium 841mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
More about "ranch pasta primavera recipes"
COLD PASTA PRIMAVERA SALAD RECIPE | HIDDEN VALLEY® RANCH
From hiddenvalley.com
5/5 Category SaladCuisine ItalianTotal Time 55 mins
- In a small bowl, mix Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet with milk and mayonnaise. Slowly whisk the dressing together with the oil until emulsified. Set aside.
EASY PASTA PRIMAVERA RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
5/5 (70)Total Time 20 minsCategory Main CourseCalories 437 per serving
PASTA PRIMAVERA RECIPE | HIDDEN VALLEY® RANCH
From hiddenvalley.com
5/5 Category DinnerCuisine ItalianTotal Time 20 mins
BEST PASTA PRIMAVERA WITH ROASTED VEGETABLES - THE …
From themediterraneandish.com
PASTA PRIMAVERA RECIPE - CLASSIC PASTA PRIMAVERA
From honest-food.net
PASTA PRIMAVERA (DELICIOUS EASY RECIPE!) - COOKING CLASSY
From cookingclassy.com
EASY PASTA PRIMAVERA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
RANCH FLAVORED PASTA PRIMAVERA RECIPE - RECIPELAND.COM
From recipeland.com
Servings 4Calories 114 per servingTotal Time 35 mins
18 BEST SPRING PASTA RECIPES - EASY PASTAS FOR SPRING
From thepioneerwoman.com
PIZZA DELIVERY & TAKEOUT IN 22191 | DOMINO'S PIZZA
From pizza.dominos.com
BOW TIE PASTA RECIPES THAT PROVE FARFALLE IS THE BEST NOODLE
From southernliving.com
TURN YOUR PASTA PRIMAVERA INTO A LASAGNA - NEW YORK TIMES
From nytimes.com
PASTA PRIMAVERA | RECIPETIN EATS
From recipetineats.com
PASTA PRIMAVERA IS PRIMED FOR ITS COMEBACK TOUR
From washingtonpost.com
HIDDEN VALLEY RANCH PASTA PRIMAVERA - BIGOVEN.COM
From bigoven.com
EASY PASTA PRIMAVERA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
16 CLASSIC ELBOW PASTA RECIPES BEYOND MAC AND CHEESE
From southernliving.com
HOW TO MAKE THE PERFECT PASTA PRIMAVERA – RECIPE
From theguardian.com
THE OLIVE GARDEN MENU
From olivegarden.com
SOUTHERN CORN PUDDING CASSEROLE - BUSY MOMMY MEDIA
From busymommymedia.com
PASTA PRIMAVERA | FEASTING AT HOME
From feastingathome.com
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #lunch #pasta #american #easy #steam #heirloom-historical #holiday-event #spring #summer #stove-top #dietary #low-cholesterol #seasonal #low-calorie #low-carb #healthy-2 #low-in-something #pasta-rice-and-grains #equipment #technique
You'll also love