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.
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
CHEESY PASTA PRIMAVERA
This quick weeknight dish starts with your favorite packaged cheesy shells pasta-and ends up a primavera studded with broccoli, peppers and zucchini.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings.
Number Of Ingredients 6
Steps:
- Prepare Dinner as directed on package.
- Meanwhile, heat oil in large skillet on medium heat. Add vegetables; cook and stir 5 min. or until crisp-tender.
- Add prepared Dinner and basil; mix lightly.
Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g
EASY SKILLET CHICKEN PRIMAVERA
Great served over noodles, spaetzle, mashed potatoes, or rice! Versatile recipe to suit your taste!
Provided by vog2009
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
- Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
- Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.
Nutrition Facts : Calories 301.8 calories, Carbohydrate 19.4 g, Cholesterol 60.8 mg, Fat 13.3 g, Fiber 3.5 g, Protein 26.3 g, SaturatedFat 2.1 g, Sodium 544 mg, Sugar 2.1 g
PRIMAVERA QUICHE
Colorful spring vegetables make this quiche as beautiful to look at as it is delicious to eat. To save some time when preparing it, use a refrigerated pie crust. Bake the crust as directed in the recipe.
Provided by TishT
Categories One Dish Meal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In medium bowl, stir together flour and 1/4 tsp salt; add butter.
- With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with some pea-sized pieces.
- Add 2 tablespoons of the water; stir until dough begins to form, adding additional water 1 teaspoon at a time, if needed.
- Shape into flat round; cover.
- Refrigerate 1 hour.
- Heat oven to 425°F.
- On lightly floured surface, roll dough into 12" round.
- Place dough in bottom and up sides of 9" tart pan with removable bottom.
- Trim excess dough; reserve small piece.
- Line dough with aluminum foil; fill with dried beans or pie weights.
- Bake 12 minutes; remove foil and weights.
- Bake an additional 5-7 minutes or until dough is set.
- Remove from oven; reduce oven temperature to 375°F.
- If any cracks have developed in the crust, use reserved dough to patch.
- Meanwhile, bring medium saucepan of water to a boil over medium-high heat.
- Add bell pepper and squash; boil 3 minutes.
- Add peas; boil 2 minutes.
- Drain well; place over bottom of partially baked crust.
- Arrange turkey over vegetables; sprinkle with Gruyère, green onions and Parmesan.
- In medium bowl, whisk together eggs, milk, basil, 1/2 teaspoon salt, pepper and nutmeg; pour into crust.
- Bake at 375°F.
- for 30 minutes or until set.
- Shredded carrot or chopped cauliflower may be substituted for the squash.
- Note: If you are going to freeze the quiche for later, freeze on a tray; then wrap with freezer paper, heavy-duty aluminum foil, or slide it into a freezer bag.
- Seal, label and freeze up to two months.
- Do not thaw before reheating.
- Unwrap and bake in a 375°F oven for 20-25 minutes, or until heated through.
PRIMAVERA NOODLES
Pasta and vegetables in creamy ranch sauce. This easy dish is a hit with everyone. Very versatile: you can use any pasta and veggies you have on hand.
Provided by BECKARIAH
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 18m
Yield 6
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
- Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 48 g, Cholesterol 14 mg, Fat 18.5 g, Fiber 3.6 g, Protein 11.2 g, SaturatedFat 3.7 g, Sodium 418.7 mg, Sugar 4.5 g
CHEESY PASTA PRIMAVERA
Make and share this Cheesy Pasta Primavera recipe from Food.com.
Provided by Dancer
Categories Kid Friendly
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Drain.
- Meanwhile, in large saucepan over medium heat melt butter. Saute carrots in butter 3 minutes.
- Add garlic, onion, zucchini and mushrooms. Cook until tender.
- Stir in flour. Gradually stir in milk, whisking until smooth.
- Cook, stirring constantly, until mixture boils and thickens.
- Remove from heat. Stir in Cheddar cheese, dry mustard, salt and pepper to taste. Stir in cooked pasta.
- Serve immediately.
LEAN PASTA PRIMAVERA
Thanks to the two-cheese sauce and variety of vegetables, this trimmed-down version is still full of flavor.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Cook and drain fettuccine as directed on package; cover to keep warm.
- Meanwhile, in 2-quart saucepan, heat milk, cornstarch, basil, salt and pepper to boiling over medium-high heat, stirring constantly with wire whisk. Reduce heat to medium; simmer 2 to 5 minutes, stirring constantly, until sauce thickens. Remove from heat.
- In blender or food processor, place 1/2 cup of the sauce, the ricotta cheese and 1/4 cup of the Parmesan cheese. Cover; blend on medium-low speed until smooth. Return mixture to remaining sauce in saucepan; stir well.
- In nonstick 8-quart Dutch oven or stockpot, heat broth to boiling over medium-high heat. Add garlic; cook 2 minutes, stirring occasionally. Add mushrooms, broccoli and onions; cover and cook 4 minutes. Add pea pods and tomatoes; cook 1 minute longer. Add sauce and cooked fettuccine; heat until hot. Transfer to serving platter; sprinkle with remaining Parmesan cheese.
Nutrition Facts : Calories 360, Carbohydrate 56 g, Cholesterol 55 mg, Fiber 4 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 12 g, TransFat 0 g
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