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
ROASTED THREE-PEPPER PASTA PRIMAVERA
Discover a pepper lover's dream come true with this Roasted Three-Pepper Pasta Primavera. Made with fresh roasted green, yellow and red peppers, PHILADELPHIA Chive & Onion Cream Cheese Spread and Parmesan cheese, this Roasted Three-Pepper Pasta Primavera won't disappoint.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings, 1-1/4 cups each
Number Of Ingredients 7
Steps:
- Heat broiler.
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, cut roasted green pepper, yellow pepper and 1 roasted red pepper into strips; set aside. Blend broth, crushed pepper and remaining roasted red pepper in blender until smooth; pour into large saucepan. Add cream cheese spread; cook and stir on medium heat 1 to 2 min. or until cream cheese is completely melted and sauce is well blended and heated through. Remove from heat.
- Drain pasta. Add to ingredients in saucepan along with the pepper strips; mix lightly. Top with Parmesan.
Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 13 g
ROASTED VEGETABLE PASTA PRIMAVERA
This recipe is only a slight adaptation of Giada De Laurentis' Pasta Primavera, found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html I adapted this while teaching the 2013 cooking elective at my daughter's charter school. This is one of the recipes my 30 students will make while "visiting" Italy.
Provided by Tinkerbell
Categories European
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- In a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake about 20 minutes, stirring after the first 10 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Remove about 1 cup of the cooking liquid, and set aside, then drain the pasta.
- In a large bowl, toss the pasta with the vegetable mixture. Toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
- Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.
Nutrition Facts : Calories 459, Fat 13.2, SaturatedFat 3, Cholesterol 7.3, Sodium 167.7, Carbohydrate 70, Fiber 6, Sugar 9.3, Protein 16
PASTA PRIMAVERA WITH ROASTED RED PEPPERS
This is a rescue recipe and I have adopted it. I tried this recipe and I liked it - have changed it very little.
Provided by Pat Duran
Categories Salads
Time 20m
Number Of Ingredients 12
Steps:
- 1. Cut off the tips of the asparagus, about 2 inches from the top. Trim off the tough base of the asparagus and cut the remaining stalks into pieces about 1/2" long.Keep the tops separate from the stalks. Cut one of the red peppers into thin lengthwise strips and cut these strips in half or into thirds. Place in a bowl and toss with 1 Tablespoon of the olive oil and 8 large basil leaves, cut into slivers. Mince the remaining basil. Steam the carrot slices, asparagus tips and stalks separately, just until crisp-tender, about 5 minutes for the asparagus and 5-10 minutes for the carrots. Add to slivered basil. Meanwhile bring a large pot of water to a boil, add and cook the pasta al dente. Drain and toss with remaining olive oil, butter, wine and soup mix. Refrigerate until shortly before ready to serve or leave at room temperature if serving soon. Just before serving, toss the pasta with the vegetable mixture, onion and parmesan.
- 2. Serve on individual plates and top each portion with a spoonful of the remaining red peppers, chopped and asparagus tips if desired. I just mix it all together.
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