EASY PASTA PRIMAVERA RECIPE
Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees F.
- Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
- Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
- Sprinkle Parmesan cheese and serve immediately.
Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 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.
VEGETARIAN PASTA PRIMAVERA
Make vegetarian pasta with fresh spinach & peppers in a creamy cheese sauce. It's hard to believe Vegetarian Pasta Primavera is a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms for the last 5 min. Drain in colander.
- Meanwhile, cook cream cheese and milk in same saucepan on low heat until cream cheese is melted and mixture is well blended, stirring frequently.
- Return pasta mixture to pan. Add basil; mix lightly. Sprinkle with Parmesan.
Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 14 g
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
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