ONE RECIPE, TWO MEALS: PASTA PRIMAVERA
What we have here is a ridiiiiiculous pasta primavera, but super-stripped down on the front end for your babes. I included some peas in the kid-friendly recipe. The mature version is loaded with veggies, a bit of dry white wine, a little bit and a lot of butter, tons of good Parmesan and a heavy handful of fresh herbs.
Provided by Bev Weidner
Categories main-dish
Time 45m
Yield 4 servings (2 kids, 2 adults)
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, according to the box directions. Save a cup of the pasta water and drain the rest.
- At this point, scoop out two cups of the cooked pasta and place it back in the pot. Add 1/4 cup chicken stock and 1 tablespoon butter. If needed, add a little bit of the reserved pasta water to create a thin sauce. Add 1/4 cup Parmesan and stir to combine.
- Serve to your kids as is, or with 1/4 cup warmed peas, with extra grated Parmesan on top.
- Place the remaining cooked pasta back in the pot.
- In the meantime, heat the oil in a large saute pan over medium-high heat. Add the broccoli florets and asparagus pieces to the pan. Add 1/4 cup water and cover to steam, about 3 minutes.
- To the pan, add the cherry tomatoes, white wine, garlic, thyme leaves, 2 tablespoons butter and the remaining 1/2 cup chicken stock. Sprinkle with salt and pepper. Let saute for a few more minutes until the colors pop. Finally, add the peas and toss. Off the heat, add the last tablespoon of butter and another 1/3 cup Parmesan. If needed, stir in a little of the reserved pasta water to create a sauce. Toss to combine.
- Serve the adult-friendly pasta primavera with fresh parsley and more Parmesan-and that extra white wine, for Pete's sake!
ONE RECIPE, TWO MEALS: SUMMERY PASTA SALAD
There's something so satisfying about a good ol' pasta salad. First of all, it's pasta. Second of all, you can load it up with really anything, serve it chilled and people will love you for it. I've come up with a super easy pasta salad recipe that's perfect for your kids and you, with only a few minor differences. I'm keeping the kids' version creamy with ranch dressing, baby. And for the adults, a simple garlic vinaigrette and millions of sauteed veggies. It's so delicious.
Provided by Bev Weidner
Categories main-dish
Time 25m
Yield 5 to 6 servings (3 to 4 adults and 2 kids)
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil, then boil the pasta until it reaches al dente. Drain and divide in half. Or two-thirds and one-third. Whatever you think works for your fam!
- In the meantime, saute the zucchini, squash and bell pepper in 1 tablespoon of the oil in a skillet over medium-high heat until you see a little color all over, about 6 minutes. Season with a pinch of salt and pepper. Lay the veggies on a plate to cool.
- In one bowl, combine one portion of the pasta with the carrots, half the cherry tomatoes and the tablespoon of ranch dressing. It's ready for your kids!
- Whisk the white wine vinegar with the garlic powder, chives and remaining 2 tablespoons olive oil in a small bowl until it becomes an emulsified vinaigrette.
- In another bowl, combine the remaining pasta with the cooled vegetables, remaining cherry tomatoes, mozzarella pearls and the chive dressing. Toss to coat and combine everything. Garnish with extra chives or parsley. Eat eat eat!
SUMMER PASTA SALAD II
This is the pasta salad that my mom makes. It's even better the day after.
Provided by MENTHA
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 16
Steps:
- Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
- In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
- When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges
Nutrition Facts : Calories 504.7 calories, Carbohydrate 24.9 g, Cholesterol 62.8 mg, Fat 36.3 g, Fiber 2.2 g, Protein 20.7 g, SaturatedFat 10.8 g, Sodium 1900.5 mg, Sugar 5.5 g
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