PASTA PRIMAVERA WITH LEMON-CAPER SAUCE
Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
Provided by Crosse & Blackwell
Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.
- Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.
- Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 594.2 calories, Carbohydrate 58.7 g, Cholesterol 47.2 mg, Fat 32.3 g, Fiber 7.8 g, Protein 20.2 g, SaturatedFat 12.9 g, Sodium 1306.6 mg, Sugar 3.4 g
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 WITH LEMON-CAPER SAUCE
Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.
Provided by Crosse Blackwell
Categories Crosse & Blackwell®
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.
- Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.
- Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.
Nutrition Facts : Calories 594.2 calories, Carbohydrate 58.7 g, Cholesterol 47.2 mg, Fat 32.3 g, Fiber 7.8 g, Protein 20.2 g, SaturatedFat 12.9 g, Sodium 1306.6 mg, Sugar 3.4 g
PASTA PRIMAVERA
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble of vegetables over pasta was mostly an expression of the death match between French and Italian cuisine (cream versus olive oil, sauce versus pasta). But in the late 1970s, when New York's Le Cirque popularized spaghetti primavera, Craig Claiborne and Pierre Franey called it "by far, the most talked-about dish in Manhattan." I encourage you to make Le Cirque's version, all 10 pain-in-the-neck steps of it, because despite its tempestuous origins, it's wonderful.
Provided by Amanda Hesser
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups). Cut each asparagus into 2-inch pieces. Trim beans and cut into 1-inch pieces.
- Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl.
- Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables.
- In a skillet over medium-high heat, heat the peanut oil and add the mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the mushrooms, chili and parsley to the vegetables.
- Heat 3 tablespoons olive oil in a saucepan and add half the garlic, tomatoes, salt and pepper. Cook about 4 minutes. Add the basil.
- Heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through.
- Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well.
- In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.
- Add the remaining vegetables. If the sauce seems dry, add 3 to 4 tablespoons more cream. Add the pine nuts and give the mixture a final tossing.
- Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.
Nutrition Facts : @context http, Calories 1099, UnsaturatedFat 35 grams, Carbohydrate 113 grams, Fat 61 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 21 grams, Sodium 1523 milligrams, Sugar 15 grams, TransFat 0 grams
More about "pasta primavera with lemon caper sauce recipes"
EASY PASTA PRIMAVERA RECIPE - EVOLVING TABLE
From evolvingtable.com
5/5 (6)Total Time 45 minsCategory Dinner, Lunch, Main CourseCalories 488 per serving
- Cook pasta according to package directions and reserve ½ cup of pasta water. Drain the remaining water.
- In the same pot that the pasta was cooked in add butter, lemon juice and zest, and crushed garlic. Saute over medium-low heat for 1-2 minutes or until garlic is slightly browned.
THE EASIEST LEMON PASTA PRIMAVERA RECIPE | KIERSTEN …
From kierstenhickman.com
Servings 4Total Time 20 minsCategory Dinner, LunchCalories 336 per serving
PASTA WITH LEMON SAUCE AND CAPERS - ABBY LANGER …
From abbylangernutrition.com
LIGHT LEMON PASTA PRIMAVERA | CLEAN EATS & TREATS
From cleaneatsandtreats.com
PASTA PRIMAVERA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
EASY CREAMY LEMON CAPER PASTA – THE SASSY FOODIE
From thesassyfoodie.com
Ratings 3Category PastaCuisine ItalianTotal Time 15 mins
LEMON BUTTER PASTA WITH ARTICHOKES AND CAPERS RECIPE - TORI AVEY
From toriavey.com
PASTA PRIMAVERA WITH LEMON-CAPER SAUCE | LEMON CAPER SAUCE, …
From pinterest.com
15 LEMON PASTA RECIPES
From allrecipes.com
SHRIMP PASTA WITH LEMON CREAM SAUCE | LITTLE SPICE JAR
From littlespicejar.com
ITALIAN PASTA SAUCE RECIPES THAT RIVAL A RESTAURANT
From yahoo.com
CLASSIC PASTA PRIMAVERA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
LEMON SAUCE WITH CAPERS - WHOLE LOTTA YUM
From wholelottayum.com
LEMON & CRISPY CAPER PORK CHOPS + WHOLE GRAIN PASTA WITH …
From rachaelrayshow.com
10 LEMON CHICKEN PASTA RECIPES YOU'LL LOVE
From allrecipes.com
PASTA PRIMAVERA WITH LEMON-CAPER SAUCE | RECIPE IN 2022 | PASTA ...
From pinterest.com
LEMONY PASTA SALAD WITH CRISPED CAPERS RECIPE | BON APPéTIT
From bonappetit.com
SIMPLE LEMON CAPER SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CAPER PASTA RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PASTA WITH LEMON CAPER SAUCE – BEST OF SCRATCHIN' IT
From scratchinit.halversen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love