BALSAMIC PASTA PRIMAVERA
This fresh primavera recipe can be made any time of year. Balsamic, garlic, and olive oil combine to make a delicious sauce for this medley of cremini mushrooms, red onion, and yellow squash. Goes great over whole grain spaghetti, or your favorite pasta. Top with freshly grated Parmigiano-Reggiano or Pecorino Romano.
Provided by docMAMA
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
- Meanwhile, combine balsamic vinegar, 1/4 cup oil, garlic, Dijon mustard, and pepper in a small bowl. Set sauce aside.
- Heat 2 tablespoons oil in a large pan over medium-high heat. Add mushrooms, squash, and onion. Cook for 3 minutes; stir in balsamic sauce mixture. Continue cooking until vegetables are tender, about 3 minutes more, adding parsley during the last minute of cooking. Drain cooked pasta, add to the pan, and toss to coat with sauce. Serve hot.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 48.8 g, Fat 22.5 g, Fiber 8.2 g, Protein 9.5 g, SaturatedFat 2.9 g, Sodium 61.8 mg, Sugar 2.5 g
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.
BALSAMIC PASTA PRIMAVERA
I made this up, inspired by a recipe from Food and Wine. While this looks like a lot of vinegar, don't worry! By boiling it, the acidity goes away and a thick, semi-sweet/savory syrup is left.
Provided by sofie-a-toast
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil a large pot of water for pasta, cook according to package directions. Drain and toss with 3 T butter.
- In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Boil, stirring constantly about 5-10 minutes or until balsamic has become the consistency of maple syrup. There should only be about 3-4 T left. Be careful not to burn,.
- Meanwhile, place 1 T of butter in a skillet with onions and salt and pepper to taste. Stir fry onions over medium heat until transparent. Add broccoli and mushrooms along with 1/3 cup water. Cook, stirring every now and then for about 5 minutes or until broccoli is tender and water has evaporated.
- Mix pasta, balsamic reduction, cooked veggies, raw spinach and cheese together. Serve and garnish with extra pepper and cheese.
Nutrition Facts : Calories 593.9, Fat 16.4, SaturatedFat 9.1, Cholesterol 37.9, Sodium 255.1, Carbohydrate 100.4, Fiber 13.7, Sugar 6.3, Protein 13.7
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.
HEALTHY PASTA PRIMAVERA
For pasta primavera made easy, try this recipe packed with vegetables including asparagus, mushrooms, yellow squash, and cherry tomatoes.
Provided by Jill Andersen
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
- Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
- Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 41.5 g, Cholesterol 8.8 mg, Fat 7.7 g, Fiber 8.2 g, Protein 15.8 g, SaturatedFat 2.3 g, Sodium 337.6 mg, Sugar 4.9 g
THE "PERFECT" PASTA PRIMAVERA
Courtesy Of Ms. Jane Brody and her Good Food Cookbook printed in 1985. We loved this stuff,and I made it a lot on weekends, especially in the summer when vegetables were cheap and abundant,before that Kiddo came along. I'd usually make more pasta,since I was going through all the work anyway,and more of the vegetables we liked the best. It would usually last us for about 3 meals. It is very time consuming, but,really worth it when you're finished. And like any recipe, feel free to add any other vegetable or seasoning you like.
Provided by HEP MEP
Categories Vegetable
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchiniø- or squash,and corn) as indicated, combine them and keep them warm.
- In a skillet, saute the garlic in the oil for 1 minute,but do not brown.
- Add the tomatoes,mushrooms,carrot,parsle and pepper,and cook the mixture for about 5 minutes.
- Add this to the reserved vegetables, tossing ingredients gently to combine them well.
- To prepare the sauce, in a small heavy saucepan, melt the butter or margarine,and add flour,whisking the roux over med.
- -lowheat for 1 minute- gradually add the milk and broth,stirring constantly till the sauce thickens slightly.
- Stir in the Parmesan and basil,and heat the sauce over med.
- -lowflame,stirring until cheese is melted.
- Pour the sauce over the veggie mixture and toss gently to coat.
- Cook the spaghetti or linguine al dente,drain and keep warm.
- Place the cooked pasta in a large warmed bowl and spread the veggie and sauce mixture over the pasta, toss the the pasta gently,once or twice, and serve with additional Parmesan, if desired.
BALSAMIC ROASTED VEGETABLE PRIMAVERA
Roasting makes these end-of-summer veggies irresistible. Toss them with balsamic vinegar and pasta for a light yet satisfying dinner. -Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Combine carrots, zucchini and tomatoes in a greased 15x10x1-in. baking pan. Whisk together next 6 ingredients; reserve half. Drizzle remaining balsamic mixture over vegetables; toss to coat. Bake until carrots are crisp-tender, 20-25 minutes., Meanwhile, cook rigatoni according to package directions; drain. Toss rigatoni with roasted vegetables, pan juices and reserved balsamic mixture. Sprinkle with cheese.
Nutrition Facts : Calories 410 calories, Fat 17g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 731mg sodium, Carbohydrate 56g carbohydrate (12g sugars, Fiber 5g fiber), Protein 12g protein.
ONE-POT PASTA PRIMAVERA RECIPE BY TASTY
Here's what you need: broth, linguine, broccoli floret, asparagus, small onion, garlic, red pepper flakes, salt, pepper, olive oil, mushroom, heavy whipping cream, grated parmesan cheese, fresh parsley
Provided by Indiana Fawcett
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
- Add the mushrooms and bring to a boil.
- Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
- Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
- If the liquid hasn't been completely absorbed, let the pasta sit off the heat for an additional few minutes.
- Enjoy!
Nutrition Facts : Calories 1213 calories, Carbohydrate 129 grams, Fat 69 grams, Fiber 8 grams, Protein 19 grams, Sugar 18 grams
PASTA PRIMAVERA
Steps:
- Prepare vegetables:
- Soak morels in warm water in a small bowl 30 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve. Rinse morels thoroughly to remove grit, then squeeze dry. Discard any tough stems. Halve small morels lengthwise and quarter larger ones.
- Cook asparagus and beans in a 6- to 8-quart pot of boiling salted water , uncovered, 3 minutes. Add peas and cook until beans and asparagus are just tender, about 1 to 2 minutes more. Immediately transfer vegetables with a large slotted spoon to a bowl of ice and cold water to stop cooking, reserving hot water in pot for cooking pasta. Drain cooled vegetables in a colander.
- Cook 1 teaspoon garlic and a rounded 1/4 teaspoon red pepper flakes in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add drained vegetables and salt and pepper to taste and cook, stirring, 2 minutes, then transfer to a bowl. Reserve skillet.
- Cook tomatoes:
- Cut half of tomatoes into quarters and halve remainder lengthwise, keeping quarters and halves separate. Cook remaining teaspoon garlic and remaining rounded 1/4 teaspoon red pepper flakes in remaining 2 tablespoons oil in skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add quartered tomatoes with salt and pepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes. Add halved tomatoes, vinegar, and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes. Keep tomatoes warm.
- Cook spaghettini and assemble dish:
- While tomatoes are cooking, return water in pot to a boil and cook spaghettini until al dente.
- Drain in a colander. Immediately add butter, cream, zest, and morels to empty pasta pot and simmer gently, uncovered, 2 minutes. Stir in cheese and add pasta, tossing to coat and adding as much of reserved morel soaking liquid as necessary (1/2 to 2/3 cup) to keep pasta well coated. Add green vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine.
- Serve pasta topped with tomatoes and Parmigiano-Reggiano shavings.
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