SPRINGTIME PASTA AND SAUSAGE
Betty Crocker's Heart Healthy Cookbook shares a recipe! Turkey sausage provides a simple addition to traditional pasta that's ready in less than 30 minutes. Perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Cook spaghetti as directed on package in 4-quart Dutch oven or saucepan; drain and return to Dutch oven.
- Meanwhile, cook sausage, fennel and garlic in 10-inch nonstick skillet over medium heat, stirring frequently, until sausage is no longer pink in center; drain. Remove sausage from skillet.
- Place sugar snap peas, mushrooms and broth in skillet. Heat to boiling; reduce heat to medium-low. Simmer uncovered 3 to 4 minutes, stirring frequently. Stir in tomatoes and green onions; cook over medium heat, stirring frequently, about 2 minutes. Add sausage and parsley; cook 1 minute longer or until hot.
- Add sausage mixture to spaghetti in Dutch oven; toss gently to mix.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 35 mg, Fiber 5 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 4 g, TransFat 0 g
SAUSAGE AND SPRING PEA PASTA
Our Sausage and Spring Pea Pasta recipe is tasty take on pasta night. With savoury sausage, peas and a creamy Parmesan sauce, you'll have dinner on the table in 25 minutes!
Yield 4
Number Of Ingredients 6
Steps:
- In a large skillet, cook sausage over medium high heat, breaking up with the back of a spoon until browned and no pink remains, about 6 minutes.
- Stir in broth, scraping up any brown bits from the bottom of the pan. Reduce heat to maintain a simmer; cover and add pasta. Cook until the pasta is tender and most of the liquid has been absorbed.
- Stir in peas and cream and Parmesan until heated through.
Nutrition Facts :
QUICK SPRINGTIME PASTA
Perfect for an impromptu al fresco meal out on the patio - it's made with storecupboard items too
Provided by Good Food team
Categories Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Heat the olive oil in a large saucepan. Tip in the garlic and cook for 1 min until lightly coloured. Pour in the chopped tomatoes, then stir in the basil. Bring up to the boil, then turn down the heat and leave to gently simmer for 10 mins. Meanwhile, boil the spaghetti according to pack instructions.
- Drain the spaghetti, reserving a little of the cooking water separately, then return to the pan. Add the artichokes to the tomato sauce until heated through, then pour it over the spaghetti. Stir in a little parmesan, most of the chopped parsley and a splash of the cooking water if the sauce looks dry. Serve immediately with the remaining parmesan and parsley sprinkled over.
Nutrition Facts : Calories 494 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 16 grams protein, Sodium 1.14 milligram of sodium
SPRINGTIME PASTA
A hearty, rustic dish, ready for the table in 20 mins - try our ideas for using up the goat's cheese too
Provided by Good Food team
Categories Dinner, Lunch, Pasta
Time 20m
Number Of Ingredients 6
Steps:
- Boil the pasta in salted water. Add the kale for the final 2 mins, then drain, reserving a little of the cooking liquid.
- Meanwhile, dry-fry the bacon in a nonstick pan until crisp. Remove from the pan and drain off most of the fat, leaving behind about 1 tsp. Gently fry the onion in the fat for 2-3 mins until soft.
- Tip the cooked pasta and kale into the pan, then stir through the bacon and goat's cheese. Add a little of the pasta cooking water if the mixture seems a bit dry. Serve in bowls scattered with grated Parmesan, if you like.
Nutrition Facts : Calories 493 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 1.18 milligram of sodium
SIMPLE SPRINGTIME PASTA
Put some spring into your pasta with this light dish, on the table in just 10 minutes
Provided by Good Food team
Categories Main course
Time 10m
Number Of Ingredients 6
Steps:
- Bring a pan of salted water to the boil. Tip in the pasta, cook for 3-4 mins. Add the frozen peas and broad beans, then cook for 1 min more to heat through. Drain well, then toss through the olive oil and lemon zest. Place on plates, dollop over the ricotta
Nutrition Facts : Calories 472 calories, Fat 19 grams fat, SaturatedFat 8.8 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 18 grams protein, Sodium 1.34 milligram of sodium
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32 EASY SPRING PASTA DINNER RECIPES | EPICURIOUS
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Estimated Reading Time 5 mins
- Pasta With 10-Minute Pesto. Blanching fresh basil leaves before blending is the key to this vibrant, ultra-herby pesto. Perfect for pasta, it also dresses up pizza, scrambled eggs, and more.
- One-Pot Pasta Primavera With Shrimp. This lightning-fast version of the classic spring pasta calls for just the right amount of water that magically cooks down to create a silky sauce, no draining necessary.
- Fettuccine With Asparagus, Beet Green Pesto, and Poached Egg. The #wasteless-inspired tip here? Turn beet greens into a bright pesto that's a refreshing alternative to the classic recipe.
- Lemony Pasta With Cauliflower, Chickpeas, and Arugula. A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad.
- Pasta with Ramp Pesto and Guanciale. Guanciale, a type of Italian bacon, and ramps, an early-spring green onion, make this pasta unforgettable—but if you can't find them, pancetta and scallions will work too.
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