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.
SPAGHETTI PRIMAVERA
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Bring 1 gallon of water with 1 tablespoon of the olive oil to a boil. Let simmer until ready to cook the pasta.
- In a 1 1/2- to 2-quart saucepan, bring a quart of water with 1/2 tablespoon salt to a boil. Add the fresh peas and cook for 3 minutes. Drain, cool the peas under cold running water and drain again. Set the peas aside.
- In the same saucepan, combine the heavy cream, mascarpone, butter, Parmesan cheese, a pinch of salt and freshly ground pepper. Cook slowly over low heat for 5 minutes. Remove from heat and set aside.
- In a large skillet, place 2 tablespoons olive oil and toast the pine nuts over high heat until light brown. Add the mushrooms, zucchini, broccoli, green beans, asparagus and jalapeno pepper, and cook, stirring, for 5 to 7 minutes. Season with salt and pepper to taste. Stir in the peas and set aside.
- Warm the remaining tablespoon of olive oil in a small pan over medium heat. Add the garlic and basil and cook slowly for 2 minutes. Do not allow the garlic to color. Add the tomatoes, salt and pepper to taste, and cook another 3 to 4 minutes. Mix with the sauteed vegetables.
- Just before serving, add a tablespoon of salt to the boiling water, plunge the spaghetti into the water, stir and cook for 5 to 7 minutes until al dente. Drain and return the spaghetti to the pot. Add the reserved Parmesan cream sauce, the chives and half of the sauteed vegetable mixture. Toss well for two minutes and add a little additional Parmesan cheese if the sauce needs thickening.
- Pour the spaghetti mixture into a warm bowl. Sprinkle the remaining vegetables over it. Decorate with basil leaves and serve grated Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 24 grams, Carbohydrate 57 grams, Fat 49 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 22 grams, Sodium 836 milligrams, Sugar 9 grams, TransFat 0 grams
CLASSIC SPAGHETTI PRIMAVERA
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a large pot of salted water to a boil, add spaghetti and cook until a little less than al dente, about 3 minutes. When done, drain, dry and return to the pot. Meanwhile bring another large pot of salted water to a boil. Add broccoli, zucchini, asparagus, and green beans. Cook for 3 minutes. Add peas and cook for one minute more. Drain vegetables and refresh in a bowl of cold water and set aside. In a skillet heat oil and add mushrooms and cook until firm, about 2 minutes. Add the tomatoes, including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir in parsley and basil, and then add cooked spaghetti. Toss to combine. Then add the cooked green vegetables and toss gently until just heated through. Add some chicken broth if the mixture is too dry. Meanwhile, make your cream sauce. In a saucepan melt butter and add cream and heat until hot. Add Parmesan cheese and stir to combine. Add the cream sauce to the spaghetti mixture and gently to coat the spaghetti. Transfer to a serving dish and top with pine nuts, freshly ground black pepper and Parmesan cheese.
SPAGHETTI ALLA PRIMAVERA
Steps:
- 1. Heat 5 tbsp. oil in a 12" skillet over medium heat. Add ⅔ of the garlic; cook until golden, about 2 minutes. Add mushrooms; cook until golden, about 3 minutes. Add asparagus, broccoli, peas, and zucchini; cook 3 minutes. Add pasta, cream, Parmesan, and butter, season with salt and pepper, and toss to combine; transfer to a platter. 2. Bring remaining oil and garlic, tomatoes, and basil to a simmer over medium heat; pour over pasta; garnish with nuts.
LE CIRQUE'S SPAGHETTI PRIMAVERA
This is Sirio Maccione's own creation, as it was served at his famous restaurant. The list of ingredients is long but it is really quite simple dish. You can substitute good, organic diced tomatoes for the fresh. This will serve 8 as an appetizer or 4 as a main dish.
Provided by Chef Kate
Categories One Dish Meal
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 21
Steps:
- Trim broccoli and break into small florets (reserve stems for another use).
- Trim the ends of the zucchini but do not peel.
- Cut each zucchini into quarters lengthwise and then cut each quarter into 1" pieces--you should have 1 and 1/2 cups of zucchini, not more.
- Cut each asparagus spear into thirds.
- Cook each of the green vegetables separately in boiling salted water to cover, just long so that each vegetable remains crisp but tender (Broccoli, zucchini, asparagus and green beans about 5 minutes, peas and pea pods about one minute if fresh, 30 seconds if frozen).
- Drain well then rinse in cold water, drain again, and combine the vegetables in a mixing bowl.
- Heat the canola oil in a skillet and add the mushrooms, season to taste with salt and pepper and cook about two minutes.
- Add mushrooms to the bowl of mixed vegetables.
- Add the chopped chiles and the parsley to the mixed vegetables.
- Heat 3 tablespoons of olive oil in a saucepan and add half the garlic, all the tomatoes and salt and pepper to taste.
- Cook for about 4 minutes, stirring gently so as not to break up the tomatoes.
- Add the basil, stir and remove from heat, keeping it covered.
- Cook the spaghetti in boiling salted water until al dente; drain and return to the pot.
- Heat the other 3 tablespoons of oil in a large skillet and add the remaining garlic and all the vegetable mixture.
- Cook stirring gently, just to heat through.
- In a pan large enough to hold the pasta and the vegetables, melt the butter.
- Once melted, add the chicken broth, the cream, and the parmesan, cooking gently on and off heat till smooth.
- Add the spaghetti and toss quickly to blend.
- Add half the vegetable mixture and the reserved liquid from the tomatoes, tossing over very low heat.
- Add the remaining vegetables, and, if the suace seems too dry, about 1/4 cup more cream--but the sauce should not be soupy.
- Add the pine nuts and give the mixture a final toss.
- Place equal amounts of the pasta mixture in 4 or 8 shallow soup bowls, depending on whether this is to be an appetizer or a main dish.
- Spoon equal amounts of the tomato mixture over each portion.
- Serve immediately.
Nutrition Facts : Calories 1083.8, Fat 60.5, SaturatedFat 20.6, Cholesterol 80.9, Sodium 307.4, Carbohydrate 110.8, Fiber 12.5, Sugar 11.4, Protein 30.9
More about "spaghetti alla primavera recipes"
SPAGHETTI ALLA PRIMAVERA | SAVEUR
From saveur.com
Servings 4-6
PENNE ALLA VODKA - WIKIPEDIA
From en.wikipedia.org
EASY PASTA PRIMAVERA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
PASTA PRIMAVERA RECIPES
From allrecipes.com
SPAGHETTI PRIMAVERA - CATELLI PASTA RECIPES
From catelli.ca
Servings 4
SPAGHETTI ALLA PRIMAVERA | KEEPRECIPES: YOUR UNIVERSAL RECIPE BOX
From keeprecipes.com
PASTA PRIMAVERA RECIPE - BBC FOOD
From bbc.co.uk
SPAGHETTI ALLA PRIMAVERA | RECIPE | RECIPES, TOMATO RECIPES, GINGER …
From pinterest.com
PASTA ALLA PRIMAVERA - MARISA MARIELLA
From marisamariella.com
SPAGHETTI ALLA PRIMAVERA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SPAGHETTI ALLA PRIMAVERA | RECIPES, SPAGHETTI RECIPES, PASTA DISHES
From pinterest.com
SPAGHETTI ALLA PRIMAVERA | COCTIONE
From coctione.com
SPAGHETTI ALLA CARBONARA ALLA PRIMAVERA – OUR LOT IN LIFE
From ourlotinlife.ca
SPAGHETTI PRIMAVERA RECIPE | MYRECIPES
From myrecipes.com
SPAGHETTI ALLA PRIMAVERA RECIPE | RACHAEL RAY
From rachaelray.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