SPRINGTIME SPAGHETTI & MEATBALLS
For a warmer weather take on this Italian classic replace beef with pork and swap tomato sauce with garden greens
Provided by Good Food team
Categories Main course
Time 35m
Number Of Ingredients 10
Steps:
- Mix the mince, onion, garlic and zest with half the Parmesan and some seasoning, then shape into 16 walnut-sized meatballs. Heat the oil in a non-stick pan and fry the meatballs for 10-12 mins until golden.
- Meanwhile, cook the pasta following pack instructions, drain and reserve 150ml of the cooking liquid. Add the cream and 100ml pasta water to the meatballs, scraping the bottom of the pan to get all the sticky bits off. Bubble until thick and the meatballs are cooked through.
- Add the peas, cook for a further 2 mins, then add the parsley. Stir through the pasta with a splash more pasta water to make the whole thing saucy. Sprinkle over the remaining Parmesan and serve.
Nutrition Facts : Calories 699 calories, Fat 38 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 0.4 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
SPRINGTIME SPAGHETTI CARBONARA
This lighter, brighter version of the classic Italian pasta dish is adapted from one found in "Almost Meatless: Recipes That Are Better for Your Health and the Planet" by Joy Manning and Tara Mataraza Desmond. It is incredibly simple - if you can chop vegetables, boil water and whisk eggs, you can make this dish - but it's also indubitably luxurious. Everyone will think you slaved for hours when, really, you slaved for about 20 minutes. Timing is everything in this recipe, so be sure to bring your eggs to room temperature before you start, and have all of the ingredients ready before you toss the pasta in the water.
Provided by Tara Parker-Pope
Categories dinner, easy, quick, weekday, pastas, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat a sauté pan over medium heat and add the bacon, cooking for about 5 minutes, until crispy. Transfer the cooked bacon with a slotted spoon to a paper towel and set aside. Return the pan with the rendered fat to the stove top for future use.
- Bring a pot of salted water to a boil. Drop the peas into the water and cook them for 5 minutes. Transfer them to a strainer with a slotted spoon or a spider basket. Add the pasta to the boiling water and cook for 10 minutes, or until al dente.
- While the pasta cooks, heat the bacon fat in the sauté pan over medium heat. Add the peas and asparagus, and sauté for about 5 minutes. Remove from the heat, stir in the basil, and set aside.
- Whisk together the eggs and milk. Have the egg mixture, vegetables and bacon ready to toss with very hot pasta.
- Quickly drain the pasta and transfer immediately to a large serving bowl. Pour the eggs and cheese on top of the pasta, and toss vigorously to coat the strands and gently cook the eggs, forming a creamy sauce. Add the vegetables and bacon, and continue tossing to incorporate them. Season with salt and pepper to taste.
- Portion the spaghetti on plates and ladle any sauce left in the bowl over each serving. Grate additional cheese on top if you like.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 6 grams, Carbohydrate 64 grams, Fat 11 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 447 milligrams, Sugar 5 grams, TransFat 0 grams
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS
This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.
Provided by Melissa Clark
Categories dinner, lunch, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams
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
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Author Mary Claire LagrouePublished Feb 28, 2020Estimated Reading Time 4 mins
- 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.
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- 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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- Chicken Primavera. This is one of those one-pot meals that you can make again and again. It's hearty thanks to the chicken and noodles, but it also delivers a good dose of spring veggies.
- Shrimp Pesto Pasta. Pesto is one of Ree's favorite ingredients—and it's surprisingly easy to make yourself! It's also a good way to use up that fresh basil in your garden.
- Greek Pasta Salad. This recipe has all the components of a classic Greek salad, plus the hearty addition of pasta! You can use any type of noodle you have on hand—penne, fusilli, shells, macaroni.
- Tuna Noodle Casserole. Tuna and egg noodles are the stars of the show in this creamy baked casserole. But let's not forget about the crunchy potato chip topping—it's so dadgum good!
- Creamy Pasta Primavera. This dish nails the balance between comfort food and fresh spring dinner. And, it's a recipe that Ree grew up eating. Get Ree's Creamy Pasta Primavera recipe.
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