CREAMY PASTA WITH PEAS
Peppery arugula and toasted pine nuts add grown-up flavors to a kid-friendly pasta dish. The bowties (farfalle) are always popular with kids, but you could use other short pasta shapes in this recipe, such as fusilli, orecchiette, or penne.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 8
Steps:
- For the kids (serves 2): In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; add peas 1 minute before end of cooking. Drain; return pasta and peas to pot.
- Meanwhile, in a large skillet, combine cream and chicken broth; simmer until thickened slightly, 7 minutes. Stir in Parmesan until melted.
- Add sauce to pasta and peas; toss to combine. Season with salt. Divide half the pasta among serving bowls; reserve remaining in pot for the adults.
- For the adults (serves 2): Toast pine nuts in a skillet over medium heat, shaking frequently, until golden, 1 to 2 minutes. Add to reserved pasta along with arugula; season with pepper. Toss to combine, and serve immediately.
CREAMY FETTUCCINE WITH HAM AND PEAS
When Valerie Holter's husband was stationed with the Navy in Italy, she enjoyed the local cuisine. "I loved the pasta and learned to make this rich dish from frequent restaurant visits," she notes from Waveland, Mississippi. Tip: Valerie recommends preparing it with spinach fettuccine if it's available at your supermarket.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6-8 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, cook fettuccine according to package directions; drain. Add the ham, peas, cheese, cream and fettuccine to pan. Cook and stir until heated through.
Nutrition Facts : Calories 431 calories, Fat 21g fat (12g saturated fat), Cholesterol 77mg cholesterol, Sodium 1097mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 26g protein.
CREAMY FETTUCINI WITH PEAS AND ZUCCHINI
Steps:
- 1. Boil & drain pasta, set aside. 2. Melt butter and add sliced shallots, cook until browned. 3. Reduce heat, add thawed peas and sliced zucchini (use a vegetable peeler to slice thinnly. Cook for 2 minutes. 4. Toss in pasta and lemon rind. Heating through. 5. Turn off heat, add cream and Parmesan, stirring quickly. Serve immediately. 5. Serve with pine nuts and Salt & Pepper to taste
FETTUCCINE PASTA WITH PROSCIUTTO, PEAS, AND A CREAM SAUCE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Set a large pot of water with a pasta insert over high heat and bring to a boil. Place the pasta in the water and return to a boil, being sure to stir the pasta until the water boils again.
- While the pasta cooks, set a large 12-inch saute pan over medium high heat, and add the olive oil and the butter. Once the butter has melted, add the onions to the pan and saute until translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Place the prosciutto in the pan and saute for 1 minute. Deglaze the pan with wine and cook until it is nearly evaporated, about 30 seconds. Add the cream, peas, salt and pepper to the pan and let the cream reduce by half, 4 to 5 minutes. If the pasta is not yet cooked, turn the fire off the sauce while the pasta continues to cook.
- Strain the pasta from the water once it is cooked, and place in a large heat resistant bowl. Pour the sauce over the pasta and sprinkle with the cheese and the parsley. Use tongs are two large forks to stir the sauce into the pasta and serve while hot.
FETTUCCINE WITH CREAM PROSCIUTTO AND PEAS
Make and share this Fettuccine With Cream Prosciutto and Peas recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large frying pan, melt butter over medium heat. Add cream and bring to a boil. Cook 3 minutes to thicken, being careful not to boil over.
- Add peas and prosciutto and cook 1-2 minutes. Remove from heat and stir in 2 tablespoons Parmesan.
- Meanwhile, cook fettuccini. Drain.
- Toss pasta with sauce. Top with remaining Parmesan to serve.
Nutrition Facts : Calories 824.4, Fat 50.8, SaturatedFat 30.4, Cholesterol 246.7, Sodium 357.2, Carbohydrate 71.4, Fiber 2.2, Sugar 2.6, Protein 21.8
SPAGHETTI WITH PEAS AND ZUCCHINI RIBBONS
This quick, colorful pasta showcases the season's first peas, zucchini, and basil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 35m
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil; add 1 teaspoon salt. Add peas, and cook until tender, 3 to 4 minutes for fresh peas and 1 minute for frozen. Using a slotted spoon, transfer peas to a medium bowl; set aside. Add zucchini to pot, and cook 30 seconds; using a slotted spoon, transfer to bowl with peas.
- Put yogurt and basil into a large, heatproof bowl; season with salt and pepper. Set bowl over the boiling water, and whisk until mixture is warm, about 1 minute. Remove from heat. Add peas and zucchini to bowl; set aside.
- Cook pasta in salted boiling water until al dente; drain. Add pasta to vegetables and sauce, and toss to combine. Season with salt and pepper. Serve topped with cheese.
FETTUCCINI WITH ZUCCHINI
Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.
Provided by donna garlington
Categories Fruits and Vegetables Vegetables Squash
Yield 5
Number Of Ingredients 10
Steps:
- Cook pasta in a large pot of boiling water until al dente. Drain.
- While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
- Pour vegetables over hot pasta.
Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 13.4 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 466.1 mg, Sugar 4.8 g
BUTTERY PEAS AND ZUCCHINI
Cooking is my second love-my husband is my first. This tasty side dish doesn't leave us with leftovers. We both enjoy it.-Dorothy Pritchett, Wills Point, Texas
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 4
Steps:
- Cook peas according to package directions. Pour into a serving bowl; cover with plastic wrap and set aside. , Meanwhile, in a skillet, simmer water and zucchini over medium heat until water is evaporated and zucchini is tender. Stir in peas and pimientos.
Nutrition Facts :
ZUCCHINI PASTA WITH PEAS AND A KALE PESTO
Kale pesto is my new thing and I love it in this zucchini pasta dish! Enjoy.
Provided by Cindy Anschutz Barbieri
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 46m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water and 2 tablespoons salt to a boil. Add kale and cook uncovered until bright green, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain on paper towels.
- Place kale, pine nuts, Parmesan cheese, and chopped garlic in a food processor. Pulse about 5 times; slowly drizzle in 1/4 cup olive oil. Season with salt.
- Heat the remaining 1 tablespoon oil in a large saucepan over medium-high heat. Cook and stir the minced garlic and red pepper flakes until the garlic is fragrant, about 30 seconds. Add the zucchini and toss until just tender, about 2 minutes.
- Remove the saucepan from heat and add peas and the kale pesto; toss to combine.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 27 g, Cholesterol 1.1 mg, Fat 8.7 g, Fiber 7.1 g, Protein 10.3 g, SaturatedFat 1.4 g, Sodium 3635 mg, Sugar 6.9 g
PEAS AND ZUCCHINI
Make and share this Peas and Zucchini recipe from Food.com.
Provided by MizzNezz
Categories Lunch/Snacks
Time 26m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In skillet, simmer peas in water until crisp tender (8 minutes).
- Drain.
- Add zucchini,red pepper, butter, and salt; stir fry until zucchini is also crisp tender (another 5 minutes).
- Sprinkle with parsley.
CREAMY FETTUCCINE WITH PEAS AND BASIL
Provided by Kerri Conan
Categories Pasta Vegetarian Quick & Easy Dinner Basil Pea Healthy Vegan Self Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- In a bowl, whisk oat milk, cashew butter and 1/2 teaspoon salt until big lumps disappear. In a large nonstick skillet, heat oil over medium heat. Cook garlic, stirring, until golden, 1 minute. Stir in milk mixture; reduce heat to low and simmer, stirring frequently, until thick and fragrant, 2 minutes. Stir in peas; turn off heat. Cook pasta as directed on package with remaining 1 teaspoon salt until just tender. Drain pasta, reserving 1 cup cooking liquid. Heat milk and pea mixture over low heat for 2 minutes. Toss in pasta; add cooking water as needed to thin sauce to desired thickness; toss to thoroughly coat pasta. Garnish with basil and black pepper; serve.
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- While pasta is cooking, heat the cream in a medium saucepan over medium heat. Do not let the cream come to a boil. Whisk in butter until melted. Add the Parmesan, whisking continually, until sauce thickens. Keep warm over low heat, stirring occasionally. Be careful not to burn the sauce.
- Drain pasta; do not rinse. Place in a bowl large enough to allow tossing. Pour sauce over warm pasta and toss to coat.
- Sprinkle with pepper and toss in the peas. Top with additional Parmesan, if desired. Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010).
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