Whole Wheat Pasta Primavera Recipes

WHOLE WHEAT PASTA PRIMAVERA

Whole Wheat Pasta Primavera image

I love to find new and interesting vegetarian pasta dishes. The carmelized roasted vegetables in this dish add a really nice depth of flavor. This is a variation of a recipe I saw made on Giada DeLaurentis' "Every Day Italian". I like to try and use whole wheat pasta whenever I can in most of my pasta dishes. Not a BIG fan of zucchini, so I decided to substitute broccoli instead, cuz I LOVE it sooo much!. I also roasted a head of garlic in with the veggies, but that, of course, is optional. The original recipe added the cherry tomatoes in, UNROASTED, at the end. I did not read carefully enough, and roasted them right in the pan with everything else. They ended up being just fine roasted, but you may do either way. I catagorized this recipe under "vegan", but left in the grated cheese in as an option!

Provided by Kozmic Blues

Categories Vegetable

Time 40m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

3 carrots, peeled and sliced
2 yellow squash, sliced
1 onion, thinly sliced
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 head broccoli, cut into florets & stems chopped
1/4 cup olive oil
salt & freshly ground black pepper
1 tablespoon dried Italian seasoning
1 tablespoon garlic powder, to taste
crushed red pepper flakes (optional)
1 lb whole wheat pasta
15 cherry tomatoes, halved
1/2 cup grated parmesan cheese or 1/2 cup romano cheese, plus
more parmesan cheese or romano cheese, for serving
fresh basil, shredded (optional)

Steps:

Preheat oven to 450 degrees.
In a large bowl, toss all the vegetables (minus the cherry tomatoes) with the olive oil, salt, pepper, italian spices, garlic powder and crushed red pepper, if using.
Arrange the vegetables on 2 large baking sheets, making sure they are in an even layer.
Bake until carrots are tender, and remaining vegetables begin to brown slightly, and carmelize.
It is a good idea to lightly toss the vegetables after about 10 minutes of cooking.
Cook pasta according to package directions in boiling salted water.
Drain pasta and reserve about 1 cup of the cooking liquid.
Toss the pasta and vegetables in a large bowl.
Add the cherry tomatoes and any of the reserved cooking liquid is pasta seems dry.
Season again with salt and pepper to taste.
Sprinkle with grated cheese of your choice and fresh basil leaves.

WHOLE WHEAT PENNE PASTA PRIMAVERA.

Whole wheat penne pasta Primavera. image

Heather way changing eating habits,so it goes.2012 So i did this dish my way pasta,primavera..ENJOYED tossed making a meal out of leftovers.I ALSO MADE IT WILL SHRIMP ITS TO DIE,OR LIVE FOR IT.ENJOY IT AND SHARING MEMORIES.Sharing with my grandbabies and friends.

Provided by maria maxey

Categories Other Main Dishes

Time 45m

Number Of Ingredients 16

Ingredients

3/4 c whole wheat penne or twirl pasta
1 lb fresh asparagus , cut into (2- inch pieces.)
2 large red bell peppers
2 large yellow bell pepper
1/2 c fresh shelled peas.(or frozen peas)
12 oz )boneless skinless chicken breast halves (1 pd shrimp)
3/4 tsp salt,divide
1/4 tsp black pepper,or fresh red crushed pepper (divide )
2 1/2 tsp good olive oil .(portuguese.)divided
1/2 c fresh shallots chopped
1/2 c low fat sour cream (fat free)
1/2 c fresh sliced chives
1/3 c fresh chopped basil
1 1/2 Tbsp fresh grated lemon peel.
2 fresh cloves garlic chopped
u can also toss fresh cheese on top of dish or even add more zest favor by using more lemon or lime .

Steps:

1. COOK Whole wheat pasta ,according to package directions. ADDING asparagus, bell peppers and peas during last 2 to 3 minutes of cooking. DRAIN , it and save (reserving 1/4 to 1/2 of pasta water for later. RETURN ...pasta to pot.
2. MEANWHILE ,sprinkle chicken with 1/2 tsp. salt 1/2 of the pepper. HEAT. 1tablespoon.. of olive oil,in a large cast iron fry pan, over medium heat-- high heat until hot....COOK chicken 8 to 10 minutes or until no longer pink in the center. Turning once ,remove chicken .COVER Loosely witfoil.
3. HEAT remaining 1- tsp.oil in the cast iron pan ,until hot.... COOK and stir shallots i minute or until .CRISP- Tender ADD sour cream; bring to a boil.,add 2,crushed cloves fresh garlic. Stir in the Reserved cooking pasta water.
4. ADD chives, basil ,lemon peel and the remaining salt and pepper for taste. POUR OVER ..... PENNE PASTA THINLY SLICED CHICKEN; Toss with the penne. IF using shrimp only cook the shrimp just for a few minutes until no longer pink.(so it want be overcooked.(cook shrimp last until ready to mix everything together .
5. ENJOY IT WITH A NICE GLASS OF WHITE WINE.( a glass of water lemon twist, side salad even fresh garlic bread ) Or no bread. IT'S fantastic by it self as a meal. ENJOY IT FROM GRANDMEY'S TABLE TO YOUS.1/6/2012

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