Fusilli Primavera Recipes

FUSILLI PRIMAVERA

Fusilli Primavera image

"Primavera" means spring vegetables, and that's what you'll find in this colorful stir-fried side dish. A splash of vermouth adds some tang to the sauce.

Provided by Midwest Living

Categories Food

Time 30m

Number Of Ingredients 14

Ingredients

8 ounces dried fusilli, fettuccine, linguine or other long pasta noodles
16 fresh asparagus spears (about 3/4 lb.)
4 cloves garlic, very thinly sliced
½ teaspoon crushed red pepper
1 tablespoon cooking oil
2 medium carrots, very thinly bias-sliced
1 leek, thinly sliced
6 roma tomatoes, seeded and chopped (about 2-1/4 cups)
¼ cup extra-dry vermouth, dry white wine, or vegetable broth
½ teaspoon kosher or sea salt
2 tablespoons butter
¼ cup shredded fresh basil
½ cup coarsely chopped cashews or sliced almonds, toasted
1 ounce smoked Gouda or provolone cheese, thinly shaved

Steps:

Cook pasta according to package directions in a Dutch oven; drain. Return pasta to pan. Set aside.
Trim asparagus. Remove tips; set tips aside. Bias-slice remaining asparagus stalks into 1-1/2-inch pieces. Set stalks aside.
In a wok or 12-inch nonstick skillet stir-fry garlic and red pepper in hot oil for 15 seconds over medium-high heat. Add carrots and leek; stir-fry for 2 minutes. Add tomatoes; stir-fry for 1 minute more. Add asparagus stalks, vermouth, and salt. Cook, uncovered, for 2 to 3 minutes or until asparagus is crisp-tender. Add asparagus tips. Cook, uncovered, for 1 minute more. Add butter, stirring until melted. Add asparagus mixture and basil to pasta; toss gently to coat. Transfer to a warm serving dish. Garnish with nuts and shaved cheese. Makes 4 main-dish servings.

Nutrition Facts : Calories 241 calories, Carbohydrate 16 g, Cholesterol 21 mg, Fat 16 g, Protein 7 g, SaturatedFat 6 g, Sodium 397 mg

FUSILLI PRIMAVERA

Fusilli Primavera image

Fresh vegetables tossed with fun shaped pasta make this low-calorie vegetarian meal nice for entertaining.

Provided by BHG Test Kitchen

Time 40m

Number Of Ingredients 14

Ingredients

8 ounce dried fusilli, fettuccine, linguine or other long pasta noodles
16 fresh asparagus spears (about 3/4 lb.)
4 cloves garlic, very thinly sliced
0.5 teaspoon crushed red pepper
1 tablespoon cooking oil
2 medium carrots, very thinly bias-sliced
1 leek, thinly sliced
6 roma tomatoes, seeded and chopped (about 2-1/4 cups)
0.25 cup extra-dry vermouth, dry white wine, or vegetable broth
0.5 teaspoon kosher or sea salt
2 tablespoon butter
0.25 cup shredded fresh basil
0.5 cup coarsely chopped cashews or sliced almonds, toasted
1 ounce smoked Gouda or provolone cheese, thinly shaved

Steps:

Cook pasta according to package directions in a Dutch oven; drain. Return pasta to pan. Set aside.
Trim asparagus. Remove tips; set tips aside. Bias-slice remaining asparagus stalks into 1-1/2-inch pieces. Set stalks aside.
In a wok or 12-inch nonstick skillet stir-fry garlic and red pepper in hot oil for 15 seconds over medium-high heat. Add carrots and leek; stir-fry for 2 minutes. Add tomatoes; stir-fry for 1 minute more. Add asparagus stalks, vermouth, and salt. Cook, uncovered, for 2 to 3 minutes or until asparagus is crisp-tender. Add asparagus tips. Cook, uncovered, for 1 minute more. Add butter, stirring till melted. Add asparagus mixture and basil to pasta; toss gently to coat. Transfer to a warm serving dish. Garnish with nuts and shaved cheese. Makes 4 main-dish servings.

Nutrition Facts : Calories 241 kcal, Carbohydrate 16 g, Cholesterol 21 mg, Protein 7 g, SaturatedFat 6 g, Sodium 397 mg, Fat 16 g, UnsaturatedFat 0 g

PASTA PRIMAVERA

Pasta Primavera image

Provided by Food Network Kitchen

Time 30m

Number Of Ingredients 12

Ingredients

Kosher salt
12 ounces fusilli or other corkscrew pasta
1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination)
2 carrots, shredded
1 yellow bell pepper, cut into thin strips
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1 pint cherry tomatoes, halved
1/4 to 1/2 teaspoon red pepper flakes
1/2 cup roughly chopped fresh mint
1/2 cup grated parmesan cheese
4 ounces goat cheese, crumbled

Steps:

Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.

FUSILLI PRIMAVERA WITH SHRIMP

Fusilli Primavera With shrimp image

Provided by Maura Egan

Categories dinner, pastas, main course

Time 40m

Yield 6 servings

Number Of Ingredients 11

Ingredients

1/2 pound thin string beans
6 ounces baby carrots, peeled
15 asparagus tips
12 ounces medium shrimp, peeled and deveined
10 ounces cherry tomatoes, halved if large
1 yellow bell pepper, seeded and sliced
6 large radishes, sliced
1 pound fusilli pasta
1/4 cup chopped fresh parsley
1/4 cup extra virgin olive oil
Salt and pepper to taste

Steps:

Heat a saucepan of lightly salted water to boiling. Add the string beans and cook for about 5 minutes. Remove. Place in a bowl of ice water to cool. In the same boiling water, cook the carrots for about 5 minutes; cool as for the string beans. Add the asparagus tips to the same boiling water and cook for about 3 minutes. Cool, as for the other vegetables.
In about 1 cup lightly salted boiling water, cook the shrimp until pink, about 3 minutes. Remove from water and cool.
Boil the pasta in salted water as the package directs for al dente. Reserve about 1 cup of the pasta cooking water; drain pasta. Cool and place in a serving bowl. Add the cooked vegetables; the raw tomatoes, bell pepper and radishes; and the shrimp. Sprinkle with parsley and olive oil and season with salt and pepper. Toss. Add a little pasta cooking water and toss again. Adjust seasoning as necessary.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 9 grams, Carbohydrate 68 grams, Fat 11 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 2 grams, Sodium 786 milligrams, Sugar 7 grams, TransFat 0 grams

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