Angel Hair Primavera Recipes

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ANGEL HAIR PRIMAVERA



Angel Hair Primavera image

I love to make this when summer is in full swing and the vegetables are at their very best. You can substitute almost any vegetable when in season and at my house, this dish is almost never the same. -Tre Balchowsky, Sausalito, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 tablespoon olive oil
2 medium zucchini, coarsely chopped
1 cup fresh baby carrots, halved lengthwise
1 cup fresh or frozen corn
1 small red onion, cut into thin wedges
1 cup cherry tomatoes, halved
2 garlic cloves, minced
1 package (4.8 ounces) Pasta Roni angel hair pasta with herbs
1/2 cup chopped walnuts, toasted
1/4 cup shredded Parmesan cheese
Coarsely ground pepper

Steps:

  • In a large skillet, heat oil over medium-high heat. Add zucchini, carrots, corn and onion; cook and stir until carrots are tender, 10-12 minutes. Stir in tomatoes and garlic; cook 1 minute longer., Meanwhile, prepare pasta mix according to package directions. Add to vegetable mixture; toss to combine. Sprinkle with walnuts, cheese and pepper.

Nutrition Facts : Calories 416 calories, Fat 23g fat (7g saturated fat), Cholesterol 22mg cholesterol, Sodium 603mg sodium, Carbohydrate 45g carbohydrate (12g sugars, Fiber 6g fiber), Protein 13g protein.

ANGEL HAIR PRIMAVERA



Angel Hair Primavera image

Make and share this Angel Hair Primavera recipe from Food.com.

Provided by ontariomamaof7

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 lb broccoli, finely chopped
1/2 lb carrot, julienned
1/2 lb red pepper, julienned
1 1/2 lbs angel hair pasta, cooked
1 cup extra virgin olive oil
2 tablespoons garlic, chopped
1/2 cup chicken broth
4 tablespoons fresh basil, julienned
3 tablespoons sun-dried tomatoes, finely chopped
2 tablespoons fresh parsley, chopped
2 1/2 ounces parmesan cheese, grated
2 teaspoons lemon zest

Steps:

  • Heat a large pot of water over a medium heat until water boils.
  • Place vegetables in steamer and steam until cooked al dente.
  • While vegetables are steaming, cook pasta as per instructions from manufacturer.
  • Place a large saute pan over a medium heat. Once pan is hot add olive oil and garlic. Gently saute garlic. A.
  • dd a good quality chicken stock to the pan and bring to the boil.
  • Strain pasta and vegetables and add to saute pan.
  • Add fresh basil, lemon zest, parmesan cheese, sun-dried tomatoes and parsley. Toss pasta thoroughly.

Nutrition Facts : Calories 842.9, Fat 41.6, SaturatedFat 7.4, Cholesterol 10.4, Sodium 326.7, Carbohydrate 95.7, Fiber 6.9, Sugar 7.9, Protein 22.1

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