Pastaprimaverawithagorgonzolatwist Recipes

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.

Steps:

• Add the mozzarella to a bowl and microwave for 1-2 minutes, until melted.
• Allow the mozzarella to cool for 30 seconds.
• With a spatula, gently fold the egg yolk into the cheese.
• Turn the mixture out onto a parchment paper-lined baking sheet.
• Place another piece of parchment paper on top of the dough and press down with your hand until thin.
• Remove the top piece of parchment and cut the dough into thin strips.
• Place the "pasta" on a rack and refrigerate for four hours or overnight.
• Place the "pasta" in boiling water for one minute.
• Drain into a colander and run cool water over the pasta to prevent sticking.
• Serve with your favorite sauce and toppings.
• Enjoy!

Steps:

• in a wok or very large pan, saute the onion with garlic, olive oil, 1T balsamic, sugar and lots of pepper on med-low for 15min or until caramelized.
• meanwhile, cook the pasta according to package and reserve 1/2 cup pasta water.
• add the broccoli to the onions and a few tablespoons of the pasta water.
• cook until the broccoli is a few minutes from done, adding more water as it boils away.
• add peas and tomato and cook for 3 more minutes.
• add the pasta, another 3 TB water and cheese.
• sprinkle with remaining balsamic, toss and serve.

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.

Steps:

• Mix cornstarch and 3/4 cup broth.
• Mix remaining broth, oregano, garlic, broccoli, carrots and onion in saucepan.
• Heat to a boil and cover and cook over low heat 5-8 minutes or until vegetables are tender.
• Add the cornstarch mixture then cook and stir until mixture boils and thickens.
• Stir in tomato.
• Toss with spaghetti and top with the grated Parmesan cheese.

Steps:

• Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
• Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn't split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
• Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
• Return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.