CHINESE PASTA PRIMAVERA
This is a wonderful, quick and easy dish that's great for summertime, when plenty of good, fresh vegetables are available. Get all your ingredients ready before you begin cooking this because the cooking part is quite fast. Adapted from Sam Choy's Sampler
Provided by Hey Jude
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Fill a large pot with water and begin heating it for the pasta.
- In a large skillet or wok, heat oil and butter and stir-fry vegetables, onion and garlic about 3 minutes; add cilantro and basil and cook another minute, or until vegetables are done to your taste, leaving them a little crunchy.
- Season vegetables with salt and pepper and mix with soy sauce.
- When the water boils, add linguine and cook al dente, according to package directions; drain; toss vegetables with pasta and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 287.8, Fat 3.2, SaturatedFat 1.2, Cholesterol 4, Sodium 115.6, Carbohydrate 54.2, Fiber 4.4, Sugar 3.3, Protein 12.2
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.
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.
CHEF JOHN'S PASTA PRIMAVERA
Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.
Provided by Chef John
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
- Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
- Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
- Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
- Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
- Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.
Nutrition Facts : Calories 589.5 calories, Carbohydrate 72.5 g, Cholesterol 8.4 mg, Fat 26.9 g, Fiber 8 g, Protein 18.6 g, SaturatedFat 4.7 g, Sodium 606.7 mg, Sugar 7.7 g
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
"This colorful pasta and vegetable toss is a great quick meal," assures Charlotte McDaniel of Anniston, Alabama. It has such a special taste it's hard to believe it costs just 50¢ a serving.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through.
Nutrition Facts : Calories 238 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 425mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges
CHICKEN PASTA PRIMAVERA
"This colorful combination of chicken, pasta and vegetables is very popular at my house," notes Raelynn Bulkley from Pleasant Grove, Utah. Coated in a creamy sauce, the made-in-minutes meal is sure to be well-received at your house, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the vegetables and cream; cook until vegetables are tender. , Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through.
Nutrition Facts : Calories 580 calories, Fat 30g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1027mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.
CREAMY PASTA PRIMAVERA
Fresh zucchini and asparagus team up with penne pasta, chicken and two kinds of cheese for a delicious way to get some veggies on the table.
Provided by My Food and Family
Categories Chicken
Time 30m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is completely melted and sauce is well blended, stirring constantly. Stir in Parmesan.
- Drain pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
PASTA PRIMAVERA
Make and share this Pasta Primavera recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring a big pot of water to a boil.
- In a medium skillet, bring 1 cup stock to a boil; add in thyme and salt to taste.
- Add in carrot; cook for 3 minutes.
- Add in asparagus tips; cook for 2 minutes.
- Add in zucchini; cook for 2 minutes.
- Add in peas; cook until all the vegetables are just tender, and the stock has just about evaporated; turn off heat.
- Salt the boiling water and cook the pasta al dente.
- When the pasta is just about done, turn the heat under the vegetables to medium and stir in the olive oil or butter.
- Cook for about a minute, then add the remaining stock; cook until the vegetables are very tender but not mushy.
- Drain the cooked pasta and toss it with the cooked vegetables and their broth.
- Adjust seasoning with salt and pepper to taste.
- Top with about 1 cup Parmesan cheese or enough to thicken the sauce and serve, passing additional Parmesan at the table.
More about "chinesepastaprimavera recipes"
PASTA PRIMAVERA RECIPE - ONE POT PASTA DISH - KITCHN
From thekitchn.com
Estimated Reading Time 5 mins
EASY PASTA PRIMAVERA (LIGHT & DELICIOUS) | THE ...
From themediterraneandish.com
4.7/5 (77)Calories 303 per servingCategory Main Course
PASTA PRIMAVERA RECIPES | ALLRECIPES
From allrecipes.com
PASTA PRIMAVERA WITH ROASTED VEGETABLES - LITTLE BROKEN
From littlebroken.com
PASTA PRIMAVERA (DELICIOUS EASY RECIPE ... - COOKING CLASSY
From cookingclassy.com
PLANT-BASED PASTA PRIMAVERA | DAIYA FOODS, DELICIOUSLY ...
From daiyafoods.com
PASTA PRIMAVERA, THE RECIPE THAT NEVER WAS - LA CUCINA ...
From lacucinaitaliana.com
PASTA PRIMAVERA - PREPPY KITCHEN
From preppykitchen.com
PASTA PRIMAVERA RECIPE | MYRECIPES
From myrecipes.com
10 TRADITIONAL AND AUTHENTIC ITALIAN ... - CHRISTINA'S CUCINA
From christinascucina.com
EASY CHICKEN PASTA PRIMAVERA - THESTAYATHOMECHEF.COM
From thestayathomechef.com
ONE-PAN PRIMAVERA PASTA - CHATELAINE
From chatelaine.com
CHINESE PASTA PRIMAVERA - BIGOVEN
From bigoven.com
EASY PASTA PRIMAVERA - QUALITY SOUPS, SAUCES, FOOD & RECIPES
From campbells.com
ASIAN INSPIRED PASTA PRIMAVERA - COOK FOR YOUR LIFE
From cookforyourlife.org
PASTA PRIMAVERA RECIPE BY A MIND FULL MOM - THE DAILY MEAL
From thedailymeal.com
PASTA PRIMAVERA - WIKIPEDIA
From en.wikipedia.org
10 BEST CHINESE STYLE PASTA RECIPES - YUMMLY
From yummly.com
20-MIN MEAL: CHICKPEA PASTA PRIMAVERA - GLOW BY MARLOWE
From mariamarlowe.com
PASTA PRIMAVERA : RECIPES : COOKING CHANNEL RECIPE | GIADA ...
From cookingchanneltv.com
PASTA PRIMAVERA RECIPE - REAL SIMPLE
From realsimple.com
ONE-POT RICOTTA PASTA PRIMAVERA WITH CHICKEN - THE BUSY BAKER
From thebusybaker.ca
PASTA PRIMAVERA WITH GREMOLATA - RECIPES | PAMPERED CHEF ...
From pamperedchef.ca
ASIAN PASTA PRIMAVERA — KITCHEN BLISS
From kitchenbliss.ca
PASTA PRIMAVERA - DAVITA
From davita.com
PASTA PRIMAVERA RECIPE | HIDDEN VALLEY® RANCH
From hiddenvalley.com
11 TRADITIONAL CHINESE FOODS YOU CANNOT MISS
From travelchinaguide.com
PASTA PRIMAVERA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
PASTA PRIMAVERA RECIPE - BBC FOOD
From bbc.co.uk
VEGAN PASTA PRIMAVERA WITH GARLIC CASHEW SAUCE | AMBITIOUS ...
From ambitiouskitchen.com
ONE-POT SKINNY PASTA PRIMAVERA | FOODIECRUSH.COM
From foodiecrush.com
CHINA RESTAURANT, WARRENTON - PHOTOS & RESTAURANT REVIEWS ...
From tripadvisor.ca
PASTA PRIMAVERA WITH CRISPY ONION GREMOLATA - BON APPéTIT
From bonappetit.com
ONE POT PASTA PRIMAVERA RECIPE + VIDEO - THE RECIPE REBEL
From thereciperebel.com
PASTA PRIMAVERA RECIPE - HOW TO MAKE ONE-POT ANGEL HAIR ...
From delish.com
470 PASTA PRIMAVERA IDEAS IN 2022 | PASTA DISHES, FOOD ...
From pinterest.ca
EASY PASTA PRIMAVERA RECIPE | THE ... - THE RECIPE CRITIC
From therecipecritic.com
ASIAN PASTA PRIMAVERA - CHATELAINE
From chatelaine.com
PENNE PASTA PRIMAVERA WITH FRESH VEGETABLES, LEMON AND ...
From yellowblissroad.com
122 CHINESE RECIPES FOR DINNERS & PARTIES | INDO CHINESE ...
From archanaskitchen.com
You'll also love