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
A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
- Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Add red onion and carrot and saute 2 minutes.
- Add broccoli and bell pepper then saute 2 minutes.
- Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
- Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
- Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
- Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
Nutrition Facts : Calories 415 kcal, Carbohydrate 57 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 198 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
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.
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