IMPOSSIBLY EASY CHICKEN PRIMAVERA PIE
Italian dinner ready in 45 minutes! Enjoy this impossibly easy chicken pie made using frozen asparagus - a mild and flavorful meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer chicken, asparagus, stir-fry mixture and cheese in pie plate.
- In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
- Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Nutrition Facts : Calories 185, Carbohydrate 12 g, Cholesterol 105 mg, Fiber 1 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg
PRIMAVERA PIE
Enjoy this cheesy pie made using Original Bisquick® mix topped with veggies - a tasty Italian dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. In medium bowl, place Bisquick mix; cut in butter, using pastry blender or fork, until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. Sprinkle 1/2 cup of the cheese over bottom of crust. Arrange asparagus in even layer over cheese; top with roasted peppers and oregano. In 12-inch skillet, heat oil over medium-high heat. Add zucchini and yellow squash; cook 2 minutes or just until tender. Layer over mixture in pie plate, overlapping slightly.
- In medium bowl, beat half-and-half, salt, pepper and eggs with wire whisk. Pour over vegetables. Sprinkle with remaining 1/2 cup cheese and the bread crumbs. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 15 minutes.
Nutrition Facts : Calories 400, Carbohydrate 31 g, Fat 3 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1018 mg
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.
IMPOSSIBLY EASY PRIMAVERA PIE
Looking for a cheesy dinner using Bisquick® Reduced Fat baking mix? Then check out this delicious baked chicken pie - perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 400° F. Generously grease pie plate, 9x1 1/4 inches. Mix chicken, tomato, peas, cheese and Italian seasoning in pie plate.
- Stir baking mix, milk and eggs with fork until blended; pour into pie plate.
- Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Serve with pasta sauce, if desired.
Nutrition Facts : Calories 220, Carbohydrate 22 g, Cholesterol 105 mg, Fiber 2 g, Protein 17 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 480 mg
PASTA PRIMAVERA
Provided by Emeril Lagasse
Categories main-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water, and set aside.
- While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.
- Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes. Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using. Then drizzle with the extra-virgin olive oil. Garnish the dish with more cheese, if desired, and serve hot.
PASTA PRIMAVERA
Use fresh garden peas in this pasta primavera for a simple, colourful seasonal dish
Provided by Geraldene Holt
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 10
Steps:
- Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
- Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
- Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.
Nutrition Facts : Calories 634 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 93 grams carbohydrates, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 0.09 milligram of sodium
PIZZA PRIMAVERA
If you are trying to get more veggies into your diet then try this. It is loaded with broccoli, asparagus, carrots, tomatoes, and mushrooms and loaded with fresh mozzarella cheese. You can use a pre-made pizza shell of make your own. There are many great recipes for pizza crust already posted on Zaar. The cooking time assumes that a pre-made crust is being used.
Provided by PaulaG
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- Place pizza crust on pizza pan, prick several times with fork tines and bake for 7 to 8 minutes.
- In a medium skillet, heat the Italian dressing to a boil and add the garlic and onion, cooking until the onion is wilted.
- Stir in the asparagus, carrot slices, broccoli flowerets and mushrooms.
- Cook over medium heat, stirring frequently, for 3 to 4 minutes or until vegetables are crisp tender.
- Remove the pizza crust from oven and top with sliced Roma tomatoes, sprinkle basil over tomatoes and cover with the vegetable mixture.
- Sprinkle the roasted red pepper over all and top with mozzarella cheese and the grated Parmesan.
- Return to oven and bake for 10 to 15 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 166.1, Fat 9.4, SaturatedFat 4.9, Cholesterol 28.5, Sodium 741.7, Carbohydrate 10.7, Fiber 2.5, Sugar 4, Protein 11.7
PRIMAVERA PIE
Number Of Ingredients 10
Steps:
- Press 4 rolls to cover the bottom of an 8-inch pie dish or round sprayed cake pan. Set aside the remaining 3 rolls for top crust. Prebake crust at 350°F for 10 minutes.Combine all other ingredients and pour into pan. Press remaining 3 rolls together and roll to a 9x6-inch rectangle. Cut lengthwise into 6, 1-inch strips. Place three strips to form lattice pattern, weaving in and out of first strips. Trim excess dough. Bake at 350°F for 25-30 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Nutritional Facts Serves
HEALTHY PASTA PRIMAVERA
A healthy spaghetti dish full of broad beans, leeks and asparagus tips. Make the most of spring greens with this vibrant, filling pasta recipe
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 476 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 6 grams sugar, Fiber 9 grams fiber, Protein 20 grams protein, Sodium 0.1 milligram of sodium
More about "primavera pie recipes"
SIRI'S SPAGHETTI PRIMAVERA PIE RECIPE - TODAY
From today.com
3.7/5 (175)Category EntréesAuthor Siri DalyTotal Time 1 hr 5 mins
- 1. Preheat the oven to 400 F. Place the zucchini, tomatoes, bell pepper and red onion on a rimmed baking sheet. Drizzle with oil, and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper; toss to coat evenly. Bake until the vegetables are tender and lightly browned, stirring once, about 20 minutes.
- 3. Whisk together the half-and-half, eggs and remaining 1 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl. Add the cooked pasta and 1/2 cup each of the Parmesan and mozzarella, tossing to coat. Add the vegetables, and toss gently. Transfer to a lightly greased 9½-inch deep-dish pie pan. Sprinkle with the remaining 1/2 cup each Parmesan and mozzarella. Bake until set and cheese has browned, about 30 minutes. Remove from oven, and let stand 5-10 minutes before serving.
SPAGHETTI PRIMAVERA PIE – LEITE'S CULINARIA
From leitesculinaria.com
4.5/5 (4)Total Time 1 hr 20 minsCategory MainsCalories 518 per serving
- Place the zucchini, tomatoes, bell pepper, and red onion on a rimmed baking sheet. Drizzle with the oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper and toss to coat evenly. Bake until the vegetables are tender and lightly browned, stirring once, about 20 minutes.
- While the vegetables roast, cook the pasta until al dente, according to the package directions, probably 9 to 11 minutes. Drain the pasta and set it aside.
- In a largish bowl, whisk together the half-and-half, eggs, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the cooked pasta and 1/2 cup each Parmesan and mozzarella, tossing to coat. Add the vegetables and gently toss.
VEGETABLE PIE OR PRIMAVERA PIE RECIPE BY COCINA
From wearecocina.com
Estimated Reading Time 40 secs
BEST PASTA PRIMAVERA WITH ROASTED VEGETABLES - THE …
From themediterraneandish.com
GLUTEN-FREE NO BAKE PEANUT BUTTER PIE - PRIMAVERA …
From primaverakitchen.com
CREAMY PASTA PRIMAVERA - THE PIONEER WOMAN
From thepioneerwoman.com
RECIPES - PRIMAVERA KITCHEN
From primaverakitchen.com
GIADA'S EASTER MENU - A PRIMAVERA CELEBRATION – GIADZY
From giadzy.com
SWEET POTATO SHEPHERD'S PIE RECIPE - PRIMAVERA KITCHEN
From primaverakitchen.com
PRIMAVERA PASTA PIE – ADD SALT & SERVE
From addsaltandserve.com
PASTA PRIMAVERA RECIPES
From allrecipes.com
62 ITALIAN AND ITALIAN-AMERICAN EASTER MENU AND RECIPE IDEAS
From epicurious.com
EASY PASTA PRIMAVERA RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
PASTA PRIMAVERA - THE PIONEER WOMAN
From thepioneerwoman.com
You'll also love