SPRING LINGUINE
Fiddleheads are edible ferns that grow wild along the fertile banks of rivers and streams. You may find them with a rather unattractive brown, somewhat papery residue on them, which should simply be washed off before preparing them.
Provided by Martha Stewart
Categories Pasta and Grains
Number Of Ingredients 7
Steps:
- In a large pot of boiling, salted water, cook the linguine until al dente. Drain and transfer to a large bowl.
- Meanwhile, remove the papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add the fiddleheads, and push them down into the water several times to clean them. Transfer them to a steamer rack in a saucepan and steam, covered, about 4 to 5 minutes.
- Heat the olive oil in a large skillet over medium heat. Add the leeks and saute for 2 to 3 minutes, until soft. Add the fiddleheads and cook 1 to 2 minutes more, until warm and golden. Stir in the dandelion greens. Toss the mixture with the pasta, season with salt and pepper, and serve.
LINGUINE WITH SPRING VEGETABLES
Get an instant taste of spring with this one-pot pasta. In 20 minutes, you'll have linguine in a silky sauce with crisp-tender asparagus and snap peas.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Number Of Ingredients 8
Steps:
- In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
- In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.
Nutrition Facts : Calories 475 g, Fat 15 g, Fiber 5 g, Protein 15 g
SPRING LINGUINE
Provided by Food Network
Time 1h5m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Bring salted water to a boil. While the water is coming to a boil prepare the ingredients you will need for your sauce. Add the linguine to the salted water and cook for 8 to 10 minutes or until cooked but still firm to the bite.
- Meanwhile heat the bacon in a skillet. When the fat has rendered and the bacon bits are crisp, add the scallions and asparagus and cook over moderate heat, stirring continuously, for about 2 minutes or until the asparagus are crisp tender.
- Drain the pasta (reserving a tablespoonful of cooking water) and portion it into pasta bowls.
- Add the water, lemon juice and butter to the asparagus skillet and swirl the ingredients around until the liquid and butter form a little emulsion. Season to taste with salt and pepper and spoon over the pasta. Garnish with cheese and olives.
SPRING PASTA WITH MUSHROOMS, CHILES AND SPRING PEAS
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a small pot of water to a boil and salt generously. Prepare an ice bath. Blanch the peas in the boiling water until bright green, about 20 seconds. Transfer immediately to the ice bath. Once cool, drain completely.
- Bring a large pot of water to a boil and season with salt until it tastes of lightly salted broth. Once boiling, add the pasta and cook according to the package instructions until al dente.
- While the pasta is cooking, in a large sauté pan, heat the oil over medium heat. Add the garlic, shallot and pepperoncini and sauté until fragrant, about 1 minute. Add the maitake and oyster mushrooms and cook until softened, another 3 to 4 minutes. Deglaze the pan with the white wine.
- When the pasta is cooked to al dente, add the pasta to the pan with the mushrooms directly from the pot, reserving the pasta water. Allow the pasta to finish cooking in the mushroom sauce, about 1 minute. Add the peas, butter and Fresno chile and stir to coat. Turn off the heat and add the Pecorino Romano in handfuls, stirring in between additions to prevent lumps. Add pasta water to thin the sauce as desired. Finish with the basil and a drizzle of olive oil.
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
More about "spring linguine recipes"
LEMONY LINGUINE WITH SPRING VEGETABLES RECIPE
From eatingwell.com
3.5/5 (6)Total Time 30 minsCategory Healthy Linguine RecipesCalories 372 per serving
- Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.
- Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.
- Remove from heat and stir in 1/4 cup cheese, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup cheese.
20 LIGHT AND DELICIOUS PASTA RECIPES FOR SPRING
From allrecipes.com
Author Mary Claire LagrouePublished Feb 28, 2020Estimated Reading Time 4 mins
- Creamy Shrimp Pasta Primavera. This colorful pasta includes red bell pepper, mushrooms, and fresh basil. "You can swap out ingredients and change measurements to your liking," recipe creator Littlechef writes.
- Linguini with Roasted Broccoli Pesto. "Roasting the veggies in the oven makes all the difference," recipe creator caterwauler says. Toasted pine nuts add a satisfying crunch.
- Lemon Asparagus Pasta. "Yum, yum, and more yum," says reviewer France C. "Simple and delicious. The cooking times are spot on. I liked that the asparagus were still a bit crisp.
- Pasta Primavera with Cauliflower Sauce. "Kids absolutely loved this," Eddy Glover says. Don't let the silky sauce fool you. It's made from cauliflower, garlic, veggie broth, and Parmesan.
- High-Protein Spaghetti with Spinach and Tomato Sauce. This vegetarian recipe gets its flavor from pine nuts, spinach, tomatoes, lemons, and grated Parmesan.
- Gnocchetti Sardi in Pesto Leggero di Zucchine (Zucchini Pesto Pasta) "Che buoni! I had to use gluten free penne. Regardless of the pasta shape, this pesto is simple and delicious.
- Whole-Family Pasta with Broccoli and Cauliflower. Ready in just 25 minutes, this easy pasta dish features cannellini beans for protein and two kinds of good-for-you vegetables.
- Penne Pasta with Spinach and Bacon. Allrecipes member Jean Tagliere calls this "a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta.
- Pasta with Broccoli Rabe (Cima di Rapa) Recipe creator Buckwheat Queen received this recipe from a Sicilian friend. Though Cima di Rapa is a popular winter dish in Italy, spring's abundance of in-season broccoli rabe should be reason enough to cook it now.
- Ratatouille Pappardelle. Ribbons of pappardelle taste even more delicious with fresh spinach, eggplant, zucchini, tomatoes, and red bell pepper.
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