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
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.
PASSOVER PASTA PRIMAVERA
Provided by Melissa Roberts
Categories Pasta Sauté Passover Vegetarian Dinner Parmesan Asparagus Zucchini Spring Healthy Kosher Kosher for Passover Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main course) servings
Number Of Ingredients 14
Steps:
- Make pasta:
- Stir together matzo meal and 1/2 teaspoon salt in a bowl. Make a well in center and add eggs and yolk, then lightly beat eggs with a fork. Add water and oil and stir until dough just comes together. Knead dough 5 or 6 times. Form into a 5-inch square and put on a work surface dusted with potato starch, then dust dough with potato starch. Let stand 10 minutes.
- Meanwhile, dust a large baking pan with some potato starch. Quarter dough. Roll out each piece on a surface dusted with potato starch until as thin as possible (1/16 inch thick) and about 10 by 8 inches, dusting rolling pin and surface of dough as needed. (If dough tears, patch it.) Using a pizza wheel or sharp knife, cut into long 1/2-inch-wide strips and transfer to pan in 1 layer along with any broken pieces of dough.
- Cook in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until just tender, 1 to 2 minutes. Reserve 1 cup cooking water, then drain pasta in a colander.
- Sautée vegetables while pasta cooks:
- Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sautée asparagus, zucchini, peas (if using), white and pale green parts of scallions, and 1/2 teaspoon salt, stirring occasionally, until vegetables begin to soften, about 5 minutes.
- Finish pasta:
- Add 1/2 cup reserved cooking water to vegetables and cook, shaking skillet occasionally, until vegetables are just tender, about 2 minutes. Stir in pasta and scallion greens until just coated with sauce. Remove from heat and stir in cheese and zest. Stir in more reserved water if desired. Serve with additional parmesan.
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- Add olive oil to a large skillet over medium high heat. Add garlic and stir for 30 seconds. Add veggies, season them with a little salt and pepper, and sauté for about 2-4 minutes, just until slightly tender. You don't want to cook them too long. Remove to a plate.
- Add butter to pan. Add chicken broth and cream and bring to a simmer. Stir in cheese. Season with salt and pepper, to taste. If the sauce seems too thick, add more chicken broth, cream or water, to your liking.
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- Start a large pot of water boiling on the stove-top for the pasta (and blanching the vegetables). Add a generous sprinkling of salt.
- Meanwhile, gather all your vegetables and chop. Add the tomatoes, 1 clove minced garlic, 3 Tbsp basil and 1/4 cup olive oil to a small saucepan. Set aside. Collect the vegetables that will need blanching (asparagus, broccoli and peas) and place in a medium bowl. Set aside. Place the remaining ingredients (red onion, 2 cloves minced garlic and baby spinach next to the stove. Grate the Parmesan and measure out the cream and have handy to the stove as well.
- When pasta water is boiling, add the vegetables that need blanching into the boiling water and allow to cook for 3-4 minutes (depending on how tender-crisp or tender you want them). Using a slotted spoon, remove vegetables from the boiling water to a colander. Rinse under cold water to stop the vegetables from cooking further. Set aside.
- Add the pasta to the still boiling water. Allow pasta to cook to al dente, per package instructions.
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