Asparagus Mushroom Primavera Recipes

CREAMY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

SPRING PRIMAVERA

Steps:

• Cook pasta as directed on package; drain.
• Heat oil in a large skillet over medium-high heat.
• Add asparagus, pepper, carrots, garlic, and herb seasoning to oil; cook and stir for 3-5 minutes or until tender-crisp.
• Remove from heat; stir in pasta and cheese.
• Serve hot.

PASTA PRIMAVERA

Steps:

• Prepare vegetables:
• Soak morels in warm water in a small bowl 30 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl. Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve. Rinse morels thoroughly to remove grit, then squeeze dry. Discard any tough stems. Halve small morels lengthwise and quarter larger ones.
• Cook asparagus and beans in a 6- to 8-quart pot of boiling salted water , uncovered, 3 minutes. Add peas and cook until beans and asparagus are just tender, about 1 to 2 minutes more. Immediately transfer vegetables with a large slotted spoon to a bowl of ice and cold water to stop cooking, reserving hot water in pot for cooking pasta. Drain cooled vegetables in a colander.
• Cook 1 teaspoon garlic and a rounded 1/4 teaspoon red pepper flakes in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add drained vegetables and salt and pepper to taste and cook, stirring, 2 minutes, then transfer to a bowl. Reserve skillet.
• Cook tomatoes:
• Cut half of tomatoes into quarters and halve remainder lengthwise, keeping quarters and halves separate. Cook remaining teaspoon garlic and remaining rounded 1/4 teaspoon red pepper flakes in remaining 2 tablespoons oil in skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute. Add quartered tomatoes with salt and pepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes. Add halved tomatoes, vinegar, and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes. Keep tomatoes warm.
• Cook spaghettini and assemble dish:
• While tomatoes are cooking, return water in pot to a boil and cook spaghettini until al dente.
• Drain in a colander. Immediately add butter, cream, zest, and morels to empty pasta pot and simmer gently, uncovered, 2 minutes. Stir in cheese and add pasta, tossing to coat and adding as much of reserved morel soaking liquid as necessary (1/2 to 2/3 cup) to keep pasta well coated. Add green vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine.
• Serve pasta topped with tomatoes and Parmigiano-Reggiano shavings.

UNCLE BILL'S ASPARAGUS PASTA PRIMAVERA

Steps:

• In a large skillet, melt butter with olive oil over medium heat.
• Add garlic; cook and stir for 3 minutes.
• Stir in the asparagus; cover and cook for 1 minute.
• Add the mushrooms, ham, basil, oregano and rosemary.
• Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally.
• Stir in tomatoes, salt and pepper.
• Cook 3 minutes longer or until heated through.
• Meanwhile, cook linguine according to package directions.
• Drain and place in a large bowl.
• Add asparagus mixture and toss to coat.
• Sprinkle with Parmesan cheese.