ASPARAGUS PASTA PRIMAVERA
There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine. -William Anatooskin Burnaby, British Columbia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally., Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. , Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 334 calories, Fat 17g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
PASTA PRIMAVERA WITH PEAS, ASPARAGUS AND KALE
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.
- Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.
- Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.
UNCLE BILL'S ASPARAGUS PASTA PRIMAVERA
I developed this recipe several years ago, as I had an abundance of my own home grown asparagus and just had to find new ways of using the asparagus. I submitted this recipe to TASTE OF HOME to see if it would rate. Well, I was awarded a runner-up prize which made me feel real good. It can be found in the April/May, 2004 Taste of Home edition on Page 27, ASPARAGUS PASTA PRIMAVERA. There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine.
Provided by William Uncle Bill
Categories One Dish Meal
Time 18m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, melt butter with olive oil over medium heat.
- Add garlic; cook and stir for 3 minutes.
- Stir in the asparagus; cover and cook for 1 minute.
- Add the mushrooms, ham, basil, oregano and rosemary.
- Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
- Stir in tomatoes, salt and pepper.
- Cook 3 minutes longer or until heated through.
- Meanwhile, cook linguine according to package directions.
- Drain and place in a large bowl.
- Add asparagus mixture and toss to coat.
- Sprinkle with Parmesan cheese.
UNCLE BILL'S BOW TIE PASTA WITH ASPARAGUS AND ALFREDO SAUCE
A tasty mixture of pasta, fresh asparagus and a cream cheese alfredo sauce. Finally put together a very tasty recipe.
Provided by William Uncle Bill
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 17
Steps:
- In a large cooking pot or pasta pot, add 16 cups of water or until 3/4 full in pot.
- Add olive oil and salt and bring to boil.
- Add bow tie pasta and cook uncovered for 12 to 15 minutes or until el-dente.
- In the meantime, break off tough ends of asparagus and discard.
- Place asparagus in a small 5" x 8" microwave safe casserole dish.
- Add 2 tablespoons of water to dish.
- Place dish in microwave and cover with a plastic round cover.
- Microwave on HIGH (full power) for 4 minutes.
- Immediately remove from microwave, drain and immerse in cold water to cool.
- When cooled, drain and cut asparagus into 1/2" pieces; set aside.
- In a small frying pan, add 2 tablespoons of butter, garlic, onions and red hot pepper flakes and saute on medium-high heat for about 4 minutes or until onions are translucent, stirring often.
- In a medium-size saucepan on medium-high heat, add 1/2 cup of butter, cream cheese, whipping cream and lemon juice.
- Bring to boil, reduce heat and cook until cheese is melted, stirring constantly.
- Add garlic/onion mixture to cream cheese mixture and whisk well to blend.
- Add nutmeg, pepper, salt and parmesan cheese and simmer for 3 to 5 minutes until the sauce starts to thicken; stirring often.
- When bow tie pasta is cooked, drain well and add cream mixture to the pasta; stir well to coat pasta.
- Add additional grated parmesan cheese if desired.
- Serve immediately with garlic bread, cooked chicken or prawns.
- You may also use linguini, spaghetti, rotini and any other penne pastas.
Nutrition Facts : Calories 1651.8, Fat 165.8, SaturatedFat 97.7, Cholesterol 469.1, Sodium 5289.8, Carbohydrate 19.1, Fiber 3.3, Sugar 4.5, Protein 30.1
VEGGIE-LOVERS PASTA PRIMAVERA
Make and share this Veggie-Lovers Pasta Primavera recipe from Food.com.
Provided by breezermom
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place water on to boil for pasta -- add a tsp of olive oil to keep it from sticking. Once the water reaches a boil, add pasta. Cook according to package directions.
- Meanwhile, cook carrot in a small amount of boiling water for 1 minute. Add broccoli and peas; cook 2 minutes. Drain and set aside.
- Saute peppers in 3 tbsp olive oil for 1 minute. Add asparagus tips and zucchin, and saute for 2 minutes or until vegetables are crisp-tender. Remove from heat; add reserved carrot mixture and tomato. Set aside.
- Drain pasta. Place in a serving dish. Add vegetable mixture, parmesan cheese, and remaining ingredients. Toss gently.
Nutrition Facts : Calories 332.3, Fat 14.7, SaturatedFat 2.9, Cholesterol 5.5, Sodium 410.2, Carbohydrate 40.7, Fiber 4.2, Sugar 5.8, Protein 10.6
UNCLE BILL'S ASPARAGUS SOUP
Make and share this Uncle Bill's Asparagus Soup recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Break off tough ends of asparagus and discard.
- Cut tips off asparagus and set aside.
- Cut remainder of asparagus stems into 1 inch pieces.
- In a frying pan, add butter and chopped onions and saute' until onions are translucent, about 5 minutes.
- In a large saucepan, add water, cubed potatoes, asparagus pieces, saute'ed onions and cook until potatoes are tender, about 15 minutes.
- In a food processor or blender, puree' soup in batches and return to saucepan.
- Add chicken soup base, fennel seeds, pepper, salt and asparagus tips and cook on medium heat until tips are soft and start to dissolve, about 10 minutes.
- Adjust seasonings to taste.
- Serve soup hot.
Nutrition Facts : Calories 107, Fat 4.7, SaturatedFat 2.8, Cholesterol 11.4, Sodium 77.2, Carbohydrate 14.5, Fiber 3.4, Sugar 2.1, Protein 3.5
PASTA PRIMAVERA
I made this for my Mum one night when she wasn't feeling up to cooking supper. She enjoyed it so much that it's become a favorite! The prep time is using frozen veggies.
Provided by KT_Z4571
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large pot, bring water to a boil. Pour in pasta.
- Meanwhile, in a large skillet, heat olive oil and add the vegetables. Cook through.
- Once pasta is cooked, drain, and then add the butter and parmesan cheese. Stir together. Salt and pepper to taste.
- Add pasta to the veggies in skillet. Mix. Serve with extra parmesan cheese on top. Yummy!
Nutrition Facts : Calories 530.9, Fat 21.9, SaturatedFat 4.6, Cholesterol 7.3, Sodium 448.8, Carbohydrate 70.9, Fiber 3.7, Sugar 3.1, Protein 18
PASTA PRIMAVERA
Roasting the veggies makes this unique from any other Primavera. This is truly TO DIE FOR! My take on a Giada de Laurentiis dish. I've tweaked it quite a bit. I have also tossed about 2 cups of rotisserie chicken in with the veggies and also used tortellini instead of the bowtie pasta. (I also add mushrooms when DH isn't home!) Anyway, it's a very easy recipe to play around with! Enjoy!
Provided by KPD123
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- On 1 cookie sheet toss all the veggies in olive oil, herbs, salt and pepper until well coated. Transfer half veggies onto another cookie sheet. Spread veggies into an even layer on both pans.
- Roast at 450 degrees for 20 minutes, turning after 10 minutes.
- Toss hot pasta with butter. Then add veggies to the pasta. Use reserved pasta water to combine ingredients if necessary (sometimes I just don't need to add it -- ).
- Sprinkle with parm cheese, adding more salt and pepper to taste if need!
Nutrition Facts : Calories 727.2, Fat 25.2, SaturatedFat 8.1, Cholesterol 26.3, Sodium 1454.8, Carbohydrate 102.3, Fiber 9.2, Sugar 10.4, Protein 24.3
PASTA PRIMAVERA WITH PROCIUTTO, ASPARAGUS, AND CARROTS
Adapted from "In My Kitchen" by Ted Allen. Other vegetables could be added, and the prosciutto could be omitted. It's all about the sweet vegetables, rich cream, and mustard.
Provided by zeldaz51
Categories Weeknight
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Bring a pot of water to a boil, salt it generously, and start cooking the pasta. Three minutes before the pasta is done, add the asparagus and carrots and cook for 3 minutes (for example, for a 9 minute penne, add the veggies at the 6 minute mark, or for a 14 minute penne, add them at the 11 minute mark). Check the pasta and vegetables to make sure they're cooked through but still have texture, then drain.
- While the pasta is cooking, heat the olive oil in a large sauté pan over medium heat, add the ham and shallot, and cook until lightly browned, 3 minutes or so. Add the garlic and pepper flakes and cook until fragrant, 1 minute. Add the cream, stock, and mustard, and simmer for a minute or two, scraping up any brown bits.
- Add the pasta and vegetables to the pan. Toss and cook for another 2 minutes, until cooked through and the pasta is coated. Taste for seasoning, add salt if necessary, and serve immediately in warm bowls with grated Parmesan available.
Nutrition Facts : Calories 349.8, Fat 14.4, SaturatedFat 7.4, Cholesterol 41.7, Sodium 70.5, Carbohydrate 50.7, Fiber 7.7, Sugar 1.7, Protein 7.1
PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS
This Cooking Light recipe is a wonderful use for the pencil-thin late spring asparagus you find in farmer's markets in May and June. It tastes very fresh and all the ingredients come together beautifully. It has 10 WW points per serving as shown.
Provided by Columbus Foodie
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring 2 quarts of water to a boil in a stock pot.
- Add asparagus; cook 3 minutes. Remove with a slotted spoon.
- Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
- Cut the chicken crosswise into 1/4 inch wide strips.
- Heat oil in large nonstick skillet over medium-high heat.
- Add chicken; saute 5 minutes.
- Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes.
- Stir in wine, scraping pan to loosen browned bits.
- Stir in cream and juice; cook 1 minute.
- Add pasta and cheese; stir well to coat.
- Remove from heat; stir in basil, green onions, and parsley.
Nutrition Facts : Calories 462.9, Fat 12.8, SaturatedFat 6.3, Cholesterol 82, Sodium 755, Carbohydrate 55.4, Fiber 9.6, Sugar 3.2, Protein 30.4
ASPARAGUS VEGGIE PASTA PRIMAVERA
Generous servings of this pretty pasta toss from Beverly Little of Marietta, Georgia are sure to fill up your family. Broccoli, peppers, squash and more provide the lively color. "Add a pinch of Parmesan cheese before serving," she recommends.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions. Meanwhile, in a nonstick skillet coated with cooking spray, combine the carrot, onion, peppers, zucchini, summer squash and broccoli. Cover and cook over medium-low heat for 10 minutes. Add asparagus and mushrooms; cook 5 minutes longer., In a saucepan, combine flour and water until smooth. Add the bouillon. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add wine or broth and salt; stir well. Pour over vegetables. Drain pasta and add to vegetable mixture. Add basil; toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 168 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 614mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
PASTA PRIMAVERA
This dish is deliciously light and easy to prepare. Bucatini pasta a tubular pasta similar to spaghetti, but you could use any type of pasta.
Provided by Terese
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to the boil.
- Add asparagus and broad beans and cook for 3-4 minutes.
- Add peas and cook a further minute.
- Remove using a slotted spoon and plunge into cold water.
- Add pasta and cook according to packet instructions.
- Heat olive oil a frying pan.
- Add garlic and chilli and cook for 30 seconds.
- Add prosciutto and cook for 2-3 minutes.
- Add zucchini, tomatoes and lemon zest and cook until slightly softened.
- Add wine and simmer for 1 minute.
- Pour cream and add the asparagus, beans, peas and drained pasta.
- Cook until warmed through.
- Stir through basil and serve sprinkled with parmesan.
Nutrition Facts : Calories 605, Fat 14.8, SaturatedFat 5, Cholesterol 19.8, Sodium 346.3, Carbohydrate 93, Fiber 11.9, Sugar 7.6, Protein 22.8
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