EASY PASTA PRIMAVERA RECIPE
Pasta Primavera is an easy pasta recipe loaded with vegetables and tossed with light butter and lemon sauce. It's the perfect vegetarian pasta dish for spring and summer.
Provided by Valentina Ablaev
Categories Easy
Time 20m
Number Of Ingredients 13
Steps:
- Cook pasta in salted water according to package instructions until al'dente or to your desired doneness, drain water and cover to keep warm.
- While the pasta cooks, cook the vegetables: place a large deep skillet or dutch oven over medium-high heat and add oil. Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes. Season with salt and black pepper, to taste.
- Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute.
- Add the pasta, lemon juice, and parmesan cheese to the skillet. Toss to combine. Season with salt and pepper to taste. Once pasta is heated through, remove from heat.
- Garnish with more freshly grated parmesan if desired and sprinkle on parsley.
Nutrition Facts : Calories 437 kcal, Carbohydrate 51 g, Protein 14 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 33 mg, Sodium 669 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving
PRIMAVERA PASTA SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 4h25m
Yield 12 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and rinse under cold water until no longer hot; set aside.
- To make the dressing, combine the mayonnaise, milk, sour cream, parsley, chives, mint, lemon zest and juice, 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons Parmesan in a small bowl. Set aside. Before tossing, splash in more milk if needed for thinning.
- In a large bowl, combine the pasta, broccoli, tomatoes, peas, asparagus, carrots and leeks. Pour over the dressing and toss to coat. Top with the remaining tablespoon of Parmesan and some black pepper. Refrigerate for at least 4 hours and up to overnight.
EASY PASTA PRIMAVERA RECIPE
Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees F.
- Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
- Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
- Sprinkle Parmesan cheese and serve immediately.
Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving
PASTA PRIMAVERA SALAD
Provided by Nigella Lawson
Categories pastas, salads and dressings
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Place a large pot of water over high heat. Shell fava beans and peas (keeping them separated). Snap woody ends from asparagus, and cut spears diagonally into 1-inch pieces. Cut haricots verts in half horizontally.
- When water boils, blanch each vegetable separately, cooking to taste. (Haricots verts and sugar snap peas should be blanched very briefly, about 10 seconds.) Reuse cooking water, placing each vegetable in a sieve and dipping it into boiling water for the duration of the cooking. Rinse blanched vegetables under cold water and allow to drain well. Peel and discard fava bean pods and the beans' thick translucent cover.
- Bring a large pot of lightly salted water to a boil, and cook orzo according to package instructions. Drain, rinse under cold water, and drain well. Transfer to a large mixing bowl, and stir in extra virgin olive oil until pasta is well coated. Add vegetables.
- Add garlic oil to bowl, and season mixture with salt and pepper to taste. Add lemon juice, lemon zest and 1/4 cup chives. Mix well, and adjust salt and pepper to taste. Transfer to a serving bowl and garnish with remaining chives. Serve immediately or refrigerate until needed.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 5 grams, Fiber 9 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 503 milligrams, Sugar 10 grams
PRIMAVERA PASTA SALAD
Need a dish to pass for a potluck? Here's a pasta salad tossed with a creamy dressing that's ready in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 14
Number Of Ingredients 8
Steps:
- Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
- In very large (4-quart) bowl, mix bell peppers, carrots, basil and cheese. In small bowl, mix dressing and milk with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.
Nutrition Facts : Calories 180, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 0 g
LAYERED PASTA SALAD PRIMAVERA
Primavera veggies and bow-tie pasta are served in a creamy ranch and mayo sauce in this tasty layered salad for 10.
Provided by My Food and Family
Categories Recipes
Time 3h25m
Yield 10 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.; drain. Rinse with cold water; drain well.
- Place 3 cups pasta mixture in clear 1-1/2-qt. serving bowl; top with peppers. Layer with 3 cups pasta mixture, onions, carrots and remaining pasta mixture. Mix mayo, dressing and cheese; spread over salad to seal.
- Refrigerate several hours or until chilled. Top with basil and toss gently before serving.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 7 g
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