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Pasta Primavera

PASTA PRIMAVERA

Time: 0 minute

Steps:

  • melt the butter in a large sauce pan
  • add the cream and the pepper
  • bring to a simmer
  • add the tomato sauce and the precooked vegetables
  • stir in the cooked pasta
  • remember to cook it al dente still slightly firm to the bite
  • whip the egg yolks with a fork and mix them into the cream
  • whisk the mixture into the cream sauce and pasta
  • this will serve as a thickner
  • make sure the pasta is completely coated with the sauce and serve with some parmesan cheese


Pasta Primavera image

Number Of Ingredients: 10

Ingredients:

  1. salted butter
  2. egg yolks
  3. fresh black pepper
  4. 35 % fresh cream
  5. carrot
  6. tomato sauce
  7. zucchini
  8. fettuccine
  9. broccoli
  10. cream


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!

Recipe From food.com

Provided by KPD123

Time 30m

Yield 4-6 serving(s)

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!


Pasta Primavera image

Number Of Ingredients: 14

Ingredients:

  • 1 lb farfalle pasta, cooked and drained, reserving 1/2 cup pasta water (bowties)
  • 2 tablespoons butter
  • 1 red onion, thinly sliced
  • 1 red bell pepper, cut into 2-inch pieces (matchsticks)
  • 1 orange bell pepper, cut into 2-inch pieces (matchisticks)
  • 2 carrots, cut into 2-inch pieces (matchsticks)
  • 1/2 cup grape tomatoes, cut in half
  • 5 garlic cloves, smashed
  • 1 bunch asparagus, cut into 2-inch pieces
  • 1/4 cup olive oil
  • 1 tablespoon dried Italian herb seasoning or 1 tablespoon herbes de provence
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1/2 cup parmesan cheese, shredded


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  1. Bring a large pot of water to a boil. Add salt and pasta to boiling water. Cook for 11 minutes, stirring occasionally. Drain well. Pour the pasta back into the pot.
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  3. Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.
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