Primavera Noodles Recipes

PASTA PRIMAVERA

Pasta Primavera image

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

Ingredients

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

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.

PRIMAVERA NOODLES

Primavera Noodles image

Pasta and vegetables in creamy ranch sauce. This easy dish is a hit with everyone. Very versatile: you can use any pasta and veggies you have on hand.

Provided by BECKARIAH

Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes

Time 18m

Yield 6

Number Of Ingredients 7

Ingredients

12 ounces dry pasta
1 cup chopped broccoli
3 carrots, chopped
½ cup fresh sliced mushrooms
½ green bell pepper, chopped
¾ cup ranch-style salad dressing
½ cup grated Parmesan cheese

Steps:

Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 48 g, Cholesterol 14 mg, Fat 18.5 g, Fiber 3.6 g, Protein 11.2 g, SaturatedFat 3.7 g, Sodium 418.7 mg, Sugar 4.5 g

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