EASY PASTA PRIMAVERA
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
Categories Main Course
Time 30m
Number Of Ingredients 14
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
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.
SPRINGTIME PASTA PRIMAVERA
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
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.
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
- To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
- For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
- Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
- Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.
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- Creamy Shrimp Pasta Primavera. This colorful pasta includes red bell pepper, mushrooms, and fresh basil. "You can swap out ingredients and change measurements to your liking," recipe creator Littlechef writes.
- Linguini with Roasted Broccoli Pesto. "Roasting the veggies in the oven makes all the difference," recipe creator caterwauler says. Toasted pine nuts add a satisfying crunch.
- Lemon Asparagus Pasta. "Yum, yum, and more yum," says reviewer France C. "Simple and delicious. The cooking times are spot on. I liked that the asparagus were still a bit crisp.
- Pasta Primavera with Cauliflower Sauce. "Kids absolutely loved this," Eddy Glover says. Don't let the silky sauce fool you. It's made from cauliflower, garlic, veggie broth, and Parmesan.
- High-Protein Spaghetti with Spinach and Tomato Sauce. This vegetarian recipe gets its flavor from pine nuts, spinach, tomatoes, lemons, and grated Parmesan.
- Gnocchetti Sardi in Pesto Leggero di Zucchine (Zucchini Pesto Pasta) "Che buoni! I had to use gluten free penne. Regardless of the pasta shape, this pesto is simple and delicious.
- Whole-Family Pasta with Broccoli and Cauliflower. Ready in just 25 minutes, this easy pasta dish features cannellini beans for protein and two kinds of good-for-you vegetables.
- Penne Pasta with Spinach and Bacon. Allrecipes member Jean Tagliere calls this "a quick light meal. Wilted spinach, bacon and tomatoes are tossed with penne pasta.
- Pasta with Broccoli Rabe (Cima di Rapa) Recipe creator Buckwheat Queen received this recipe from a Sicilian friend. Though Cima di Rapa is a popular winter dish in Italy, spring's abundance of in-season broccoli rabe should be reason enough to cook it now.
- Ratatouille Pappardelle. Ribbons of pappardelle taste even more delicious with fresh spinach, eggplant, zucchini, tomatoes, and red bell pepper.
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