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.
PASTA PRIMAVERA
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
- Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.
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.
MARYANNE'S PASTA PRIMAVERA
Most people hate Brussels sprouts but they are very tasty in this rich, lower-fat dish.
Provided by Maryanne
Categories Italian Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
- Meanwhile in a medium saucepan on high heat, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender.
- Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornstarch. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 54 g, Cholesterol 27.2 mg, Fat 14.5 g, Fiber 6 g, Protein 11.7 g, SaturatedFat 7.9 g, Sodium 265.2 mg, Sugar 5.1 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.
MARYANNE'S PASTA PRIMAVERA
Most people hate Brussels sprouts but they are very tasty in this rich, lower-fat dish.
Provided by Maryanne
Categories Italian Recipes
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
- Meanwhile in a medium saucepan on high heat, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender.
- Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornstarch. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 54 g, Cholesterol 27.2 mg, Fat 14.5 g, Fiber 6 g, Protein 11.7 g, SaturatedFat 7.9 g, Sodium 265.2 mg, Sugar 5.1 g
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