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.
ONE-POT PASTA PRIMAVERA RECIPE BY TASTY
Here's what you need: broth, linguine, broccoli floret, asparagus, small onion, garlic, red pepper flakes, salt, pepper, olive oil, mushroom, heavy whipping cream, grated parmesan cheese, fresh parsley
Provided by Indiana Fawcett
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
- Add the mushrooms and bring to a boil.
- Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
- Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
- If the liquid hasn't been completely absorbed, let the pasta sit off the heat for an additional few minutes.
- Enjoy!
Nutrition Facts : Calories 1213 calories, Carbohydrate 129 grams, Fat 69 grams, Fiber 8 grams, Protein 19 grams, Sugar 18 grams
ZUCCHINI PASTA PRIMAVERA
Trade in traditional pasta for the ultimate gluten-free alternative. Cut into thin strips and briefly cooked, zucchini takes on an al dente texture that mimics pasta's.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Use a mandoline, julienne peeler, or sharp knife (or a special machine called a spiral slicer) to make the strands from zucchini.
- Saute tomatoes, capers, garlic, and a pinch of red-pepper flakes in olive oil for 1 minute over medium-high; add "noodles.". Cook, tossing, 1 to 2 minutes. Sprinkle with pine nuts, Parmesan, and basil.
CREAMY PHILADELPHIA® PASTA PRIMAVERA
Penne pasta is combined with boneless chicken breast, red bell pepper, fresh asparagus, and zucchini in a cream sauce.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is cooked through, stirring frequently. Add broth and cream cheese; cook 1 min. or until cheese is melted, stirring constantly. Add Parmesan cheese; mix well.
- Drain pasta; return to pot. Add chicken and vegetable mixture; toss lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)
Nutrition Facts : Calories 426.5 calories, Carbohydrate 39 g, Cholesterol 82.1 mg, Fat 16.4 g, Fiber 3.4 g, Protein 28.8 g, SaturatedFat 6.4 g, Sodium 577.3 mg, Sugar 2 g
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