Spring Pasta Primavera Recipes

EASY PASTA PRIMAVERA

Easy Pasta Primavera image

Pasta Primavera is a classic Italian American recipe that's loaded with spring vegetables. It has a light and fresh sauce and is the perfect break from heavier winter foods!

Provided by Natasha Bull

Time 30m

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 small zucchini ((diced))
1/2 cup frozen peas
1/2 bell pepper ((use any color))
5 ounces tomatoes ((I prefer grape or cherry, cut into halves))
1 small carrot ((use a vegetable peeler to cut into ribbons))
3 cloves garlic ((minced))
1 teaspoon fresh lemon juice
1 dash Italian seasoning
1 tablespoon fresh basil ((torn/sliced thin))
1/2 cup freshly grated parmesan cheese
8 ounces uncooked pasta
Salt & pepper ((to taste))

Steps:

Prep your ingredients and boil water for your pasta (cook it al dente according to package directions). Add the oil and butter to a skillet over medium-high heat.
Once the pan is hot, add the vegetables and garlic and sauté, stirring often, for about 5 minutes until the vegetables are tender-crisp.
Stir in the lemon juice, Italian seasoning, and basil.
Before draining the pasta, add a splash of the pasta water (a tablespoon or two) to the skillet. Drain the pasta and add it to the pan and toss. Just before serving, stir in the parmesan cheese. Season with salt & pepper as needed.

Nutrition Facts : Calories 381 kcal, Carbohydrate 51 g, Protein 14 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 268 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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.

SPRING PRIMAVERA

Spring Primavera image

I found this recipe on a bunch of fresh Dole asparagus. We like lots of veggies, so I added in a zucchini and some cremini mushrooms. I also stirred in some fresh parsley and oregano before serving.

Provided by Vino Girl

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces uncooked fettuccine pasta or 8 ounces spaghetti
8 ounces asparagus, trimmed and cut into 1 inch pieces
1 red bell pepper, cut into short thin strips (or any other color)
1 1/2 cups carrots, shredded
2 garlic cloves, minced
1 1/2 teaspoons italian seasoning
2 tablespoons olive oil
1/4 cup parmesan cheese, freshly grated (optional)
salt and pepper

Steps:

Cook pasta as directed on package; drain.
Heat oil in a large skillet over medium-high heat.
Add asparagus, pepper, carrots, garlic, and herb seasoning to oil; cook and stir for 3-5 minutes or until tender-crisp.
Remove from heat; stir in pasta and cheese.
Serve hot.

Nutrition Facts : Calories 272.9, Fat 8.4, SaturatedFat 1.2, Cholesterol 43, Sodium 58, Carbohydrate 41.5, Fiber 3.1, Sugar 4.3, Protein 8.9

SPRINGTIME PASTA PRIMAVERA

Springtime Pasta Primavera image

Provided by Sheila Lukins

Categories Pasta Tomato Dinner Green Bean Pea Spring Family Reunion Parade Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

12 ounces farfalle pasta
1/4 cup unsalted butter
1/2 cup haricots verts (thin tender green beans), ends trimmed
1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces
1/2 cup fresh peas
1/2 cup white mushrooms, thinly sliced
Salt and freshly ground black pepper
1 cup half-and-half
1/2 cup grated Parmesan cheese
4 seeded and diced ripe plum tomatoes
2 tablespoons snipped fresh chives

Steps:

1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Drain and set aside.
2. Melt the butter in a large pot over medium-low heat and quickly sautéthe vegetables until just tender. Do not overcook. Season well with salt and pepper. Add the half-and-half and cook to thicken the sauce, 5 minutes. Season well with pepper. Toss in the drained pasta and sprinkle with Parmesan. Garnish with diced tomatoes and chives or pea shoots, if available. Serve immediately.

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