Creamy Pasta With Spring Vegetables Recipes

CREAMY PASTA WITH VEGETABLES

Steps:

• Cook spaghetti as directed on package, omitting salt.
• Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 3 to 5 min. or until crisp-tender. Add reduced-fat cream cheese, milk, Parmesan and oregano; mix well. Cook on low heat 3 to 5 min. or until cream cheese is completely melted, stirring frequently.
• Drain spaghetti; place in large bowl. Add sauce; mix lightly.

CREAMY PASTA WITH VEGETABLES

Steps:

• clean and prepare the vegetables
• Add 1 tablespoon of oil or butter to a skillet and heat to medium heat. Add the mushroom slices and cook until the edges start to brown and remove them from the pan and set aside
• Next, add the asparagus slices and cook until they begin to soften and turn bright green, remove them from the pan and set aside with the mushrooms
• Cook the pasta according to package instructions.
• Add the remaining oil to the pan and the 4 cloves of chopped garlic and cook until the garlic begins to soften.
• Stir in the 1 tablespoon of flour. Once the mixture becomes pasty, (this is called a roux) turn the heat off. Gradually pour in the milk stirring with a whisk until mixture becomes thick.
• Reduce the heat, and add the mushrooms, asparagus and cooked peas to the sauce.
• Drain the pasta and set aside
• Add the cheese to the sauce and serve over the linguine
• Garnish with fresh herbs and enjoy!

CREAMY PASTA WITH SPRING VEGETABLES

Steps:

• Preheat oven to 425 degrees.
• Cut asparagus into 1 1/2 inch pieces discarding the tough ends.
• Cut mushrooms in half or quarters.
• Cut bell pepper into 1 inch squares or strips.
• Combine vegetables in a bowl. Add olive oil and toss lightly.
• Add garlic, salt and pepper. Gently mix well.
• Pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender.
• Snip basil with kitchen scissors.
• Prepare pasta according to pakage instructions.
• In a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. Stir constantly so it doesn't burn to the bottom of the pan.
• Drain pasta and transfer to large bowl. Add veggies, heated cream and basil. Toss lightly.
• Mix 1/4 c of parmesan cheese into the pasta.
• Spoon onto serving plates or dishes. Sprinkle with remaining paremesan and some additonal black pepper.

CREAMY PASTA WITH SPRING VEGETABLES

Steps:

• Bring medium pot of water to boil. Cook pasta according to package instructions and reserving at 1/2 cup of pasta cooking liquid.
• Prepare vegetables. Trim the end of of leeks and clean with cold water. Thinly slice white portion, discarding the dark green section. Snap off the woody bottom of the asparagus and cut into 2 inch pieces.
• Meanwhile, heat large skillet (biggest you have!) over medium high heat (about 6-7) and add butter and 1 tablespoon of olive oil to pan. When the butter starts sizzling, add the leeks and cook for 1 minute. Add the peas, asparagus, and 3 tablespoons of the pasta cooking liquid and cook for 3 minutes. Season with sea salt and black pepper. Stir in cream cheese and garlic powder until incorporated. Add some more of the pasta water if necessary.
• Add the pasta to the veggie mixture. Toss together and top with parmesan cheese, tossing again to incorporate cheese.
• Divide into bowls. Serve with shredded parmesan, additional salt and pepper and red pepper flakes if you like a little spice!

CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES

Steps:

• Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
• At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
• Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
• Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
• Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.

LINGUINE WITH SPRING VEGETABLES

Steps:

• In a large pot of boiling salted water, cook pasta 4 minutes short of al dente; add asparagus, zucchini, and snap peas. Cook until vegetables are crisp-tender, about 3 minutes. Reserve 1/2 cup pasta water; drain pasta mixture, and set aside.
• In the same pot, bring cream and butter to a simmer. Toss in pasta mixture and enough pasta water to create a thin sauce (it will thicken as it stands). Season with salt and pepper, and top with tarragon.