Pasta With Baby Veggies And Lemon Parmesan Sauce Recipes

PASTA PRIMAVERA

Steps:

• Cook pasta in salted boiling water according to the instructions on the box and make sure to save some of the cooking water for the sauce. Drain pasta and set aside.
• Preheat oven to 425° and place a sheet of parchment paper on a baking sheet.
• Chop vegetables and place all vegetables except onion, garlic, and tomatoes into a mixing bowl. (You will use onion and garlic in the sauce and stir tomatoes into the pasta at the end.)
• Toss vegetables with olive oil, lemon juice, dried parsley, salt, and pepper until evenly seasoned.
• Spread vegetables in one even layer on a parchment paper covered baking sheet and bake for 10-15 minutes, depending on how soft you want them.
• Preheat a large pot of a large Dutch oven, and melt butter in it. Add sliced onion and sauté until golden brown.
• Add pressed garlic, stir in with onions, and sauté until fragrant and starts to brown as well.
• Mix cooking water from pasta, chicken stock, and lemon juice in and pour it into the pot. Let it simmer for a few minutes.
• Stir in grated Parmesan cheese and some salt and pepper and let it cook for a few seconds, until cheese starts to melt and incorporate into the sauce.
• Stir in cooked pasta, vegetables, chopped tomatoes, minced basil, and lemon zest. Let it cook for just a couple more minutes as you mix everything together and serve!

PENNE PASTA PRIMAVERA

Steps:

• Bring a pot of salted water to a boil and cook the penne pasta to just before al dente (1 minute less than package instructions). Reserve ¼ cup of pasta water, drain and set aside.
• Meanwhile, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
• Add the onion and cook until translucent; 1-2 minutes. Stir in vegetables in the following order, cooking and stirring for 1-2 minutes after each addition: Carrots, broccoli, red bell pepper, asparagus or zucchini, minced garlic. Add another tablespoon of butter to the skillet if it starts looking a little dry, usually just before the asparagus. Season vegetables with a pinch of salt and pepper, then transfer to a plate and set aside.
• To the skillet, add a tablespoon of butter, 3/4 cup chicken broth, ¼ cup lemon juice and ¼ of cup pasta water. Bring to a boil and simmer until slightly reduced; 2-3 minutes. Stir in the pasta and continue to simmer until sauce is reduced by half; 3-4 minutes. Stir in vegetables and season with salt and pepper as desired.
• Top with fresh grated Parmesan cheese and serve immediately. Garnish with fresh minced parsley and serve with lemon wedges if desired.

PASTA AL LIMONE

Steps:

• Bring a medium pot of salted water to a boil-use an amount of water so that the pasta is more crowded in the water than it typically would be (see photo in blog post above). Cook the noodles until al dente according to package instructions. Reserve 1 cup of the pasta water, then drain the pasta.
• When the pasta is nearly done cooking, melt the butter in a large skillet over medium heat. Add the garlic and cook 30 seconds. If the garlic is done cooking before the pasta is ready, remove the pan from the heat so the garlic doesn't burn.
• IMMEDIATELY (as soon as the pasta is drained) add the hot pasta to the skillet with the garlic. Pour in 1/2 cup of the reserved pasta water. Increase the heat to medium-high, then with a pair of tongs, toss to coat. Continue cooking and tossing constantly, until the sauce turns shiny and coats the noodles-it will take a minute or so. The pasta will be coated in a shiny, silky sauce. If the pasta becomes too tight at any point, splash in a tablespoon or two of the reserved pasta water (add the water slowly so that the pasta doesn't become watery).
• Zest the lemon over the top. Cut the lemon into quarters, then squeeze in the lemon juice. Sprinkle on the Parmesan. Toss again to combine. The cheese might be a bit clumpy at first, but just keep tossing, adding the tiniest splashes of pasta water only as needed. Add a good pinch of salt and several generous grinds of black pepper. Toss again. Taste and add more salt and pepper to taste. Transfer to serving plates and top each serving with a sprinkle of extra Parm and a bit more black pepper. Enjoy hot.

LEMONY VEGETABLES AND PASTA

Steps:

• In a large bowl, combine the asparagus, red pepper, onion, oil, salt and pepper. Transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 10-15 minutes or until golden brown, stirring once., Meanwhile, cook pasta according to package directions. In a large saucepan, melt butter over medium heat. Stir in the flour, garlic and pepper flakes until blended. Whisk in broth until blended. Bring to a boil over medium-high heat; cook and stir for 2 minutes or until thickened and bubbly. , Reduce heat. Stir in the cheese, sour cream, lemon juice and zest; heat through. Drain pasta and place in a large bowl. Add cheese sauce and asparagus mixture; toss to coat. Sprinkle with pistachios, basil and additional cheese.

WEANING RECIPE: EASY BABY PASTA SAUCE

Steps:

• Set the oven to 180 (fan assisted). Place the tomatoes, red pepper, courgette and red onion in a deep baking tray. Sprinkle over the herbs and add the tablespoon of olive oil and mix well. Cook for around 20 minutes.
• Meanwhile heat the remaining olive oil in a pan and gently fry the carrots on a medium heat for 5-6 minutes then set aside.
• Combine all the ingredients in a food processor and blend until smooth-ish
• Stir into cooked pasta (fusilli works best as the sauce clings so well to it).
• Any leftover can be frozen (try freezing in ice cube trays for perfect baby-sized portions).