PEAS AND CARROTS SPRING SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 12m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine greens and basil on a platter. Top with arrangement of shredded carrots and peas. Combine shallots and vinegar and let stand 5 to 10 minutes. Whisk in extra-virgin olive oil to combine. Drizzle dressing evenly over the salad and season with salt and pepper. Serve with Ham Steaks.
- Heat a large skillet, with olive oil. Add the ham steaks and heat through, 1 to 2 minutes on each side.
3-CHEESE ASPARAGUS LASAGNA
This is a GREAT recipe for celebrating the arrival of spring! The lemon makes it light and fresh-tasting and the flavor is so good...you won't even miss the meat! (Recipe was adapted from Canadian Living Magazine)
Provided by MMers
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bend asparagus spears gently to snap off tough end.
- Cut tender parts into 1" pieces.
- Wash under cold running water.
- Shake off excess water and place in microwaveable container.
- Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes).
- Drain and rinse under cold water, drain again.
- Set aside 1 1/2 cups asparagus tips.
- In saucepan, melt butter over medium heat.
- Gradually whisk in flour and cook, stirring constantly, for 1 minute.
- Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
- Remove from heat.
- Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
- Meanwhile, cook noodles in boiling water until tender (about 10 minutes).
- Place 3 noodles in a 13x9 baking dish.
- Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
- Repeat layers 3 more times then top with final layer of noodles and sauce.
- Sprinkle with Parmesan cheese.
- Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
- Sprinkle reserved asparagus tips over top.
- Bake for an additional 5 minutes.
- Let sit for 10 minutes before serving.
SPRING LASAGNA WITH CARROTS, PEAS, AND ASPARAGUS
Make and share this Spring Lasagna With Carrots, Peas, and Asparagus recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 2h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Position oven rack in center of oven; preheat oven to 350°.
- Make the sauce: heat a large pan over medium heat, add in butter and olive oil; when butter has almost melted, add the onion; cook, stirring often, until translucent, about 3 minutes.
- Add in garlic; cook, stirring constantly, until aromatic, about 15 seconds.
- Pour in the tomatoes and their juice along with the peas and carrots; stir well and bring mixture to a simmer.
- Stir in the thyme, salt, pepper, and nutmeg; simmer just to blend the flavors and boil off a lot of the liquid, about 10 minutes.
- You don't want sauce as thick as ragu-more like a loose tomato sauce but beware of a watery sauce.
- Remove pan from heat and set aside.
- Cheese filling: whisk the ricotta, eggs, and lemon zest in a big bowl; do not beat-the ricotta should not turn watery.
- Prepare asparagus: trim off any beige or woody ends; shave off the outer skin to ensure that the spears will be tender after they are baked.
- If you asparagus is not pencil thin, shave down the spears with a vegetable peeler.
- Assemble the lasagna in a 13 x 9 inch baking pan as follows: 1 cup tomato sauce spread across the bottom of the pan; 3 no-boil noodles; 1 ½ cups tomato sauce; half the cheese filling (use a rubber spatula to spread it evenly); half the asparagus spears (lay them tip to root in alternating directions); 3 more no-boil noodles; 1 ½ cups tomato sauce, the remaining cheese filling, the remaining asparagus spears, the remaining noodles, and finally the remaining tomato sauce.
- Cover pan with a layer of parchment paper, then a layer of foil.
- Bake for 35 minutes, then uncover the pan and continue baking until bubbling and gooey, about 10 minutes.
- Let rest for 5-10 minutes before serving.
Nutrition Facts : Calories 369.2, Fat 25, SaturatedFat 13.6, Cholesterol 124.5, Sodium 467.4, Carbohydrate 20.1, Fiber 4.9, Sugar 5.2, Protein 19.6
BROKEN LASAGNA WITH PARMESAN AND ALL THE PEAS
Break lasagna noodles into squares then mix with an easy sauce flavored with butter, lemon, black pepper, and Parmesan, plus three kinds of peas.
Provided by Joe Sevier
Categories Spring Lasagna Pasta Pea Lemon Lemon Juice Parmesan Butter Pepper Quick & Easy Sugar Snap Pea Lunch Dinner Peanut Free Soy Free Tree Nut Free Vegetarian Kid-Friendly
Yield 4 Servings
Number Of Ingredients 9
Steps:
- Break each noodle into 3 or 4 rough squares and add to a large pot of boiling generously salted water. (It's okay if a few smaller pieces break off in the process; add them to the pot too, along with any stray shards at the bottom of the box.) Cook, stirring occasionally and adding snow peas and shelled peas for the final 2 minutes, until al dente, 8-12 minutes. Drain pasta and peas, reserving 2 cups pasta cooking liquid.
- Meanwhile, combine lemon zest and juice, Parmesan, butter, and 1½ tsp. pepper in a large bowl. Add pasta, peas and 1 cup reserved pasta cooking liquid and toss, adding more pasta cooking liquid as needed if mixture looks dry, until Parmesan and butter are melted and noodles are well coated. Add sugar snap peas; toss again just to combine.
- Divide pasta among shallow bowls and top with shaved Parmesan and cracked pepper.
ASPARAGUS & BROAD BEAN LASAGNE
Make the most of fresh asparagus and broad beans and try this light, low-fat veggie lasagne with a twist. It delivers three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Pasta
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the milk in a pan until just boiling, then tip in the beans (add a splash of water to cover if you need to). Cook for 3 mins to defrost, then add the garlic, basil, lemon zest, spring onions and bouillon, then blitz for a few mins with a hand blender until smooth.
- Spoon half the purée into a 20 x 26cm ovenproof dish. Top with 3 lasagne sheets, the remaining purée, and the peas, then the remaining lasagne sheets.
- Whisk the cottage cheese with the egg and a good grating of nutmeg. Pour over the lasagne, then press in the asparagus and scatter over the parmesan. Bake for 1 hr until golden and a knife easily slides through. Can be kept chilled for two days.
Nutrition Facts : Calories 461 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 16 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium
SPRING PEA SOUP WITH ASPARAGUS AND POTATOES
Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Heat oil in a medium pot over medium. Add leek, celery, and carrot and cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add broth, 2 cups water, and Parmesan rind. Bring to a boil, then reduce to a simmer. Cook, uncovered, until aromatic, about 10 minutes.
- Add potatoes and simmer until tender, about 8 minutes. Add shelled peas, snap peas, and asparagus tips and stalks; cook, stirring occasionally, until vegetables are bright green and just tender, about 2 minutes. Remove from heat, remove Parmesan rind, and season with salt and pepper. Serve, topped with dill.
More about "spring lasagna with carrots peas and asparagus recipes"
SPRING ASPARAGUS LASAGNA | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
Servings 8-12Energy 305 CaloriesCarbohydrate 33 gFat 12 g
SUMMER VEG LASAGNE | PASTA RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
LASAGNA "BIANCA" WITH ASPARAGUS, PEAS AND MUSHROOMS
From sugarlovespices.com
GARGANELLI WITH SPRING ONIONS, ASPARAGUS, AND PEAS
From cookstr.com
16 ASPARAGUS RECIPES THAT POSITIVELY SCREAM SPRING
From nytimes.com
SPRING VEGETABLE SAUTE | RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
SPRING WHITE LASAGNA WITH BEANS, PEAS AND ASPARAGUS
From sicilianicreativiincucina.it
SPRING LASAGNA ROLLS RECIPE - YOGA JOURNAL
From yogajournal.com
CREAMY ARTICHOKE AND ASPARAGUS LASAGNA RECIPE | MYRECIPES
From myrecipes.com
SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES
From simplyrecipes.com
SPRING TORTELLINI SOUP WITH PEAS AND ASPARAGUS | KITCHN
From thekitchn.com
SPRING LASAGNA WITH CARROTS, PEAS, AND ASPARAGUS RECIPE | EAT YOUR …
From eatyourbooks.com
SPRING LASAGNA WITH ASPARAGUS, PEAS AND STINGING NETTLES RECIPE
From eatyourbooks.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