PENNE WITH ASPARAGUS AND CHERRY TOMATOES (SPRING)
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Transfer the asparagus mixture to a large serving bowl. Add the cooked pasta and 1/2 of the Parmesan. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
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
CREAMY PASTA WITH ASPARAGUS & PEAS
Take five ingredients and whip up this simple green vegetable fusilli supper for two, plus hit 3 of your 5-a-day
Provided by Good Food team
Categories Dinner, Main course
Time 17m
Number Of Ingredients 5
Steps:
- Cook the pasta following the pack instructions. Two minutes before the end of the cooking time, add the asparagus and peas. Boil everything together for the final 2 mins, then scoop out and reserve a cup of the cooking liquid from the pan before draining the pasta and veg.
- Return the pasta and veg to the pan and add the lemon zest, soft cheese and seasoning. Add a squeeze of lemon juice to taste and stir in 2-3 tbsp of the cooking liquid to loosen the sauce.
Nutrition Facts : Calories 658 calories, Fat 28 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 25 grams protein, Sodium 0.5 milligram of sodium
CHICKEN ASPARAGUS PASTA
We enjoy this dish often in the spring when asparagus is fresh on the market. It's a favorite with family and friends and a welcome surprise to those who think they don't like asparagus. -Taralynn Plastina, McHenry, Illinois
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Place asparagus in an ungreased 2-qt. baking dish; drizzle with 2 teaspoons oil and sprinkle with salt and pepper. Bake, uncovered, at 400° for 10-12 minutes or until tender, stirring occasionally. , Meanwhile, cook fettuccine according to package directions. In a large skillet over medium heat, cook chicken and garlic in remaining oil until chicken is no longer pink., Stir in the lemon juice, zest and butter; heat through. Remove from the heat. Drain fettuccine; toss with chicken mixture and asparagus. Sprinkle with cheese.
Nutrition Facts : Calories 497 calories, Fat 21g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 823mg sodium, Carbohydrate 44g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.
SPRING PEA AND PASTA SALAD WITH CHICKEN AND ASPARAGUS
Yield 4
Number Of Ingredients 13
Steps:
- 1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat. 2. Prepare pasta according to package directions. Add asparagus pieces and peas during the last 2 minutes of pasta cooking time. Drain well. Add pasta-and-vegetable mixture and Parmigiano-Reggiano to chicken mixture; toss well to coat.
More about "spring pea and pasta salad with chicken and asparagus recipes"
SPRING PASTA SALAD RECIPE
From twopeasandtheirpod.com
Reviews 28Category PastaCuisine ItalianTotal Time 25 mins
- Bring a large pot of salted water to a boil. Cook pasta to al dente texture, according to package instructions. Three minutes before the pasta is done cooking, carefully add in the asparagus pieces. When the pasta is done cooking, drain the pasta and asparagus. Rinse cold water over the pasta and asparagus.
- Pour the pasta and asparagus into a large bowl. Drizzle with olive oil and stir. Add the spinach, peas, artichoke hearts, lemon juice, feta cheese, and basil. Toss until combined and season with salt and black pepper. Serve!
- Note-the pasta salad will keep in the refrigerator for up to 3 days. If storing it in the fridge, freshen it up with an extra drizzle of olive oil and squeeze of lemon juice before serving.
PASTA PRIMAVERA (PASTA WITH SPRING VEGETABLES) RECIPE
From seriouseats.com
5/5 (2)Total Time 1 hrCategory Entree, Mains, Quick Dinners, PastaCalories 582 per serving
EASY LEMONY SPRING PEA PASTA
From simply-delicious-food.com
PENNE WITH ASPARAGUS, SAGE AND PEAS RECIPE - CINDY …
From foodandwine.com
LEMON GARLIC CHICKEN ASPARAGUS PASTA
From therecipecritic.com
17 FRESH PEA RECIPES FOR SPRINGTIME AND BEYOND
From foodnetwork.com
Author By
15 ASPARAGUS PASTA RECIPES YOU'LL WANT TO MAKE ON REPEAT
From allrecipes.com
CREAMY CHICKEN AND ASPARAGUS PASTA RECIPE
From simplyrecipes.com
SPRING PESTO PASTA WITH ASPARAGUS
From aheadofthyme.com
34 COLD PASTA SALAD RECIPES FOR SUMMER
From parade.com
SPRING PEA PASTA SALAD RECIPE
From myrecipes.com
SPRING PASTA WITH CHICKEN, ASPARAGUS, AND MUSHROOMS - MAT
From makeandtakes.com
25 BEST SPRING PASTA RECIPES TO TRY - INSANELY GOOD
From insanelygoodrecipes.com
SPRING PASTA SALAD WITH ASPARAGUS AND FRESH PEAS - VEGKITCHEN
From vegkitchen.com
BEST ASPARAGUS RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
ASPARAGUS, PEA AND CHICKPEA PASTA SALAD | LIFE'S SIMPLE INGREDIENT
From lifessimpleingredient.com
SPRING PEA AND ARUGULA PASTA SALAD - NOURISHED BY CAROLINE
From nourishedbycaroline.ca
ASPARAGUS PASTA SALAD - SPRING PASTA SALAD WITH ASPARAGUS - HOW …
From howsweeteats.com
LEMONY SPRING PASTA SALAD WITH VEGETABLES & HERBS - THE FIRST MESS
From thefirstmess.com
SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES
From simplyrecipes.com
RACHAEL'S SPRING PASTA WITH PEAS, ASPARAGUS, PROSCIUTTO AND ONIONS
From rachaelray.com
15+ OLD-FASHIONED PASTA SALAD RECIPES
From eatingwell.com
BEST SUMMER PASTA RECIPES
From nytimes.com
You'll also love