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 WITH CARROTS, BELL PEPPERS AND SQUASH
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, chile, garlic, thyme and vinegar; season with 1/2 teaspoon salt and a few grinds of pepper. Reduce the heat to medium low; cover and cook, stirring halfway through, until the vegetables are very tender, about 20 minutes.
- Add the heavy cream to the skillet; bring to a simmer. Gradually stir in the parmesan until just melted, about 1 minute. Add the tomatoes.
- Increase the heat to medium and add the pasta and the reserved cooking water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper. Top with more parmesan.
PASTA PRIMAVERA WITH KALE, ZUCCHINI, AND CARROTS
This dish is healthy and full of flavor! I keep everything organic and fresh!I crave a hearty noodle dish from time to time, but hate all the refined carbs and loaded calories. For a vegan twist, omit the cream and use vegan cheese.
Provided by yogi.chanh
Categories Vegan
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
- In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
- Add crushed tomatoes, then carrots and kale.
- Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
- Start on the zucchini. Preheat oven to 350 degrees.
- Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
- Add fresh herbs to red sauce, and let it cook for another 15 minutes.
- Finish primavera sauce with cream and add salt to taste.
- Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!
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