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.
JOHNSONVILLE® THREE CHEESE OVEN-ROASTED PASTA PRIMAVERA
The rich flavor of oven-roasted veggies and sliced chicken sausage are tossed with linguine and topped with grated Parmesan cheese in this fast and delicious one dish meal.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. In a large bowl, combine the zucchini, mushrooms, tomatoes, onion and bell pepper. Add the oil, salt and pepper; toss to coat. Transfer to a greased shallow baking pan. Bake for 30 minutes or until vegetables are tender and lightly browned, stirring occasionally. Sprinkle sausage over vegetables. Bake 5 minutes longer or until sausage is heated through.
- Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add sausage mixture and toss. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 51.1 g, Cholesterol 49.6 mg, Fat 19.7 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 4.8 g, Sodium 709.1 mg, Sugar 4.7 g
JOHNSONVILLE® THREE CHEESE OVEN-ROASTED PASTA PRIMAVERA
The rich flavor of oven-roasted veggies and sliced chicken sausage are tossed with linguine and topped with grated Parmesan cheese in this fast and delicious one dish meal.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. In a large bowl, combine the zucchini, mushrooms, tomatoes, onion and bell pepper. Add the oil, salt and pepper; toss to coat. Transfer to a greased shallow baking pan. Bake for 30 minutes or until vegetables are tender and lightly browned, stirring occasionally. Sprinkle sausage over vegetables. Bake 5 minutes longer or until sausage is heated through.
- Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add sausage mixture and toss. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 51.1 g, Cholesterol 49.6 mg, Fat 19.7 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 4.8 g, Sodium 709.1 mg, Sugar 4.7 g
CHEF JOHN'S PASTA PRIMAVERA
Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.
Provided by Chef John
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
- Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
- Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
- Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
- Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
- Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.
Nutrition Facts : Calories 589.5 calories, Carbohydrate 72.5 g, Cholesterol 8.4 mg, Fat 26.9 g, Fiber 8 g, Protein 18.6 g, SaturatedFat 4.7 g, Sodium 606.7 mg, Sugar 7.7 g
JOHNSONVILLE® THREE CHEESE OVEN-ROASTED PASTA PRIMAVERA
The rich flavor of oven-roasted veggies and sliced chicken sausage are tossed with linguine and topped with grated Parmesan cheese in this fast and delicious one dish meal.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. In a large bowl, combine the zucchini, mushrooms, tomatoes, onion and bell pepper. Add the oil, salt and pepper; toss to coat. Transfer to a greased shallow baking pan. Bake for 30 minutes or until vegetables are tender and lightly browned, stirring occasionally. Sprinkle sausage over vegetables. Bake 5 minutes longer or until sausage is heated through.
- Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add sausage mixture and toss. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 51.1 g, Cholesterol 49.6 mg, Fat 19.7 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 4.8 g, Sodium 709.1 mg, Sugar 4.7 g
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