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.
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.
ROYAL PASTA PRIMAVERA PROVENCALE
Based on a recipe from Drs. Roizen's and Oz' book, You On A Diet. I admit some fear not adding salt to the pasta water! Please, get over it! If you're looking for the antithesis to "heavy" pasta, this is it. I think this is a cleansing pasta that makes you feel like you're eating pure food. I love it.
Provided by mersaydees
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Prepare pasta according to its package directions, omitting salt and fat.
- Meanwhile, heat a large and deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
- When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish.
- Chop chili pepper.
- Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally.
- Add tomatoes and chopped chili pepper.
- Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens.
- Remove from heat; stir in salad greens and thyme.
- Season to taste with salt and pepper if desired.
- Drain pasta; transfer to two serving plates and top with sauce.
PASTA PROVENCALE
Make and share this Pasta Provencale recipe from Food.com.
Provided by KittyKitty
Categories Penne
Time 10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.
Nutrition Facts : Calories 189.5, Fat 6.6, SaturatedFat 1.5, Cholesterol 3.7, Sodium 319.8, Carbohydrate 29.1, Fiber 5.3, Sugar 5.2, Protein 6.3
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- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
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- Using a Y-shaped vegetable peeler, shave asparagus into very thin ribbons to equal 1 cup. Shave the purple carrots (from multicolored carrots) into very thin ribbons to equal 1/2 cup. Shave remaining carrots into very thin ribbons to equal 1/2 cup. (Reserve remaining asparagus and carrots for another use.) Set aside.
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