Herbed Baked Pasta Primavera Recipes

BAKED PASTA PRIMAVERA

Steps:

• Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
• Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
• Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
• Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
• Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

PASTA PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
• Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

PASTA PRIMAVERA

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

Steps:

• Trim the broccoli and break it into bite-size florets. Set aside. Trim off and discard the ends of the yellow squash but do not peel. Cut the squash into quarters. Cut each quarter into 1-inch or slightly longer lengths. There should be about 11/2 cups, no more. Set aside. Cut each asparagus spear into thirds. Set aside. Cook each of the green vegetables separately in boiling salted water to cover. The essential thing is to cook each vegetable so that it remains crisp-tender. Cook the broccoli, squash, green beans, and asparagus for about 5 minutes. Drain well, run under cold water to chill, and drain thoroughly. Combine them in a mixing bowl. Cook the peas and snow peas for about minute if fresh, or 30 seconds if frozen. Drain, chill, and drain again. Combine them in a mixing bowl. Heat the peanut oil in a skillet and add the mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook for about 2 minutes. Add the mushrooms to the vegetables. Add the chopped chilies and parsley. Heat 3 tablespoons of the olive oil in a saucepan and add half the garlic, the tomatoes, salt, and pepper to taste. Cook for about 4 minutes, stirring gently so as not to break up the tomatoes more than is essential. Add the basil, stir and set aside. Heat the remaining 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, just to heat through. Drop the spaghetti into boiling salted water. Cook until al dente. The spaghetti when ready must retain just a slight resilience in the center. Drain well. Melt the butter in a utensil large enough to hold the drained spaghetti and vegetables. Add the chicken broth, 1/2 cup cream, and cheese, stirring constantly. Cook gently on and off the heat until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing and stirring over very low heat. Add the remaining vegetables and, if the sauce seems too dry, add about 1/4 cup more cream. The sauce should not be soupy. Add the pine nuts and give the mixture one final tossing. Serve equal portions of the spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately. Four

PASTA PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccoli, carrots, bell pepper and peas during the last 3 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and vegetables and return to the pot.
• Meanwhile, make the sauce: Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it begins to soften, about 1 minute. Add the vegetable broth, 1/2 teaspoon salt, and pepper to taste; bring to a simmer and cook until slightly reduced, about 3 minutes. Whisk in the remaining 2 tablespoons butter until melted and the sauce is thickened, about 1 more minute.
• Pour the sauce over the pasta and vegetables and add the cheese, parsley and lemon juice. Cook over low heat, stirring, until the cheese melts, about 1 minute, adding enough of the reserved pasta water to loosen the sauce. Season with salt and pepper and top with more cheese.

PASTA PRIMAVERA

Steps:

• Begin by steaming carrots in a pot for 2 minutes, add broccoli, zucchini and squash in 30 second intervals. Steam vegetables until tender. Set aside. In large skillet heat oil. Saute onion until soft. Add garlic, stock and cream. Heat and bring to a boil. Stir and continue heating until sauce has thickened. In separate pot cook rotelle according to directions on package. Drain pasta and add to reduced sauce. Stir until pasta is coated. Plate and top with steamed vegetables.

PASTA PRIMAVERA

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.