SPRING PASTA SALAD
Provided by Jeff Mauro, host of Sandwich King
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the dressing: In a small bowl, whisk together the olive oil, Dijon mustard, honey, garlic, lemon zest and juice, and season with salt and pepper.
- For the pasta: Toss the pasta with the asparagus, peas, roasted peppers, tomatoes, shallots and dill. Pour the dressing over the salad, tossing to coat. Let the salad hang out for a bit to soak up all of the flavor.
- When ready to serve, bowl it up and shave some ricotta salata over the top to seal the deal.
SPRINGTIME PENNE
With ham, asparagus, onion and pasta in a creamy sauce, this stovetop supper is tasty enough for even your pickiest guests. It's great with penne, but you can also try it with mostaccioli or another type of pasta.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and onion in butter for 5-8 minutes or until asparagus is crisp-tender., Add the ham, cream, pepper and salt; bring to a boil. Reduce heat; cook over low heat for 1 minute. Drain pasta. Add to the asparagus mixture; toss to coat. If desired, top with shredded Parmesan cheese.
Nutrition Facts : Calories 389 calories, Fat 21g fat (12g saturated fat), Cholesterol 75mg cholesterol, Sodium 617mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 3g fiber), Protein 16g protein.
SPRINGTIME PASTA
A hearty, rustic dish, ready for the table in 20 mins - try our ideas for using up the goat's cheese too
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 20m
Number Of Ingredients 6
Steps:
- Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
- Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
- Tip the cooked pasta and kale into the pan, then stir through the bacon and goat's cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.
Nutrition Facts : Calories 493 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.18 milligram of sodium
QUICK SPRINGTIME PASTA
Perfect for an impromptu al fresco meal out on the patio - it's made with storecupboard items too
Provided by Good Food team
Categories Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large saucepan. Tip in the garlic and cook for 1 min until lightly coloured. Pour in the chopped tomatoes, then stir in the basil. Bring up to the boil, then turn down the heat and leave to gently simmer for 10 mins. Meanwhile, boil the spaghetti according to pack instructions.
- Drain the spaghetti, reserving a little of the cooking water separately, then return to the pan. Add the artichokes to the tomato sauce until heated through, then pour it over the spaghetti. Stir in a little parmesan, most of the chopped parsley and a splash of the cooking water if the sauce looks dry. Serve immediately with the remaining parmesan and parsley sprinkled over.
Nutrition Facts : Calories 494 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.14 milligram of sodium
SIMPLE SPRINGTIME PASTA
Put some spring into your pasta with this light dish, on the table in just 10 minutes
Provided by Good Food team
Categories Main course
Time 10m
Number Of Ingredients 6
Steps:
- Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta
Nutrition Facts : Calories 472 calories, Fat 19 grams fat, SaturatedFat 8.8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.34 milligram of sodium
SPRINGTIME PASTA SALAD
This simple make-ahead salad is the perfect dish to prepare for a picnic, party or potluck. The dill in the dressing makes it extra refreshing. -Vicki Schrupp, Little Falls, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl. Add zucchini, olives, red pepper and onion. Combine remaining ingredients; pour over salad and toss to coat. Cover and chill for 2 hours.
Nutrition Facts : Calories 141 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 239mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
SPRINGTIME PASTA PRIMAVERA
Provided by Sheila Lukins
Categories Pasta Tomato Dinner Green Bean Pea Spring Family Reunion Parade Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- 1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.
- 2. Melt the butter in a large pot over medium-low heat and quickly sautéthe vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with diced tomatoes and chives or pea shoots, if available. Serve immediately.
SPRINGTIME PASTA AND SAUSAGE
Betty Crocker's Heart Healthy Cookbook shares a recipe! Turkey sausage provides a simple addition to traditional pasta that's ready in less than 30 minutes. Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Cook spaghetti as directed on package in 4-quart Dutch oven or saucepan; drain and return to Dutch oven.
- Meanwhile, cook sausage, fennel and garlic in 10-inch nonstick skillet over medium heat, stirring frequently, until sausage is no longer pink in center; drain. Remove sausage from skillet.
- Place sugar snap peas, mushrooms and broth in skillet. Heat to boiling; reduce heat to medium-low. Simmer uncovered 3 to 4 minutes, stirring frequently. Stir in tomatoes and green onions; cook over medium heat, stirring frequently, about 2 minutes. Add sausage and parsley; cook 1 minute longer or until hot.
- Add sausage mixture to spaghetti in Dutch oven; toss gently to mix.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 35 mg, Fiber 5 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g
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