Asian Pasta Primavera Recipes

PASTA PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil over high heat.
• Heat the olive oil in a large skillet over medium-high heat. Add the pancetta and sauté, stirring occasionally, until rendered, about 3 minutes. Drain and discard half the fat, then add the garlic and shallot to the remaining fat and cook until aromatic, stirring, about 1 minute; season with some salt.
• Add the asparagus, corn, favas and red pepper flakes to the skillet and sauté for about a minute. Stir in the tomatoes and allow to blister and break down a little. Stir in the kale and cook just until it wilts, then swirl in the butter to melt.
• Add the pasta to the boiling water and cook until al dente, 45 seconds to 1 minute, then strain, reserving 1/2 cup of the cooking water. Toss the pasta in the sauce, adding some cooking water if needed to moisten. Garnish with some basil and Parmesan shavings, and serve.

JAPANESE STYLE PASTA PRIMAVERA

Steps:

• Saute in a large skillet the first five ingredients until garlic starts to brown.
• Add mixed mushrooms and julienned vegetables.
• Add salt and pepper to taste.
• Saute until vegetables are al dente.
• Add al dente pasta and toss.
• After pasta has heated add in 2 tsp soy sauce and a touch of lemon juice.
• Toss and serve in a bowl.

CHINESE PASTA PRIMAVERA

Steps:

• Fill a large pot with water and begin heating it for the pasta.
• In a large skillet or wok, heat oil and butter and stir-fry vegetables, onion and garlic about 3 minutes; add cilantro and basil and cook another minute, or until vegetables are done to your taste, leaving them a little crunchy.
• Season vegetables with salt and pepper and mix with soy sauce.
• When the water boils, add linguine and cook al dente, according to package directions; drain; toss vegetables with pasta and sprinkle with Parmesan cheese.

ASIAN-STYLE PRIMAVERA

Steps:

• In a small bowl combine dried mushrooms and 1 cup warm water; let stand for 15 minutes.
• Drain mushrooms, squeezing out excess liquid; reserve liquid. Slice mushroom caps; discard stems. Stir cornstarch into reserved mushroom liquid.
• Cook pasta according to package directions. Drain and keep warm.
• In a bowl stir together the chicken, sherry, soy sauce, ginger, and garlic; set aside.
• Lightly coat a wok or large skillet with nonstick cooking spray. Heat over medium-high heat. Stir-fry sugar snap peas and carrots for 3 to 4 minutes or until crisp-tender. Add green onions and stir-fry for 1 minute more. Remove vegetables from wok and set aside.
• Add chicken mixture to wok. Stir-fry for 2 to 4 minutes or until chicken is no longer pink.
• Push chicken from center of wok. Stir cornstarch mixture; add to center of wok. Cook and stir until thickened and bubbly.
• Return vegetables to wok. Add mushrooms and pasta. Stir to coat with sauce.
• Stir for 1 minute or until thoroughly heated.
• Garnish with green onion if desired.