Giobbis Primavera Pasta Recipes

PASTA PRIMAVERA

Pasta Primavera image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Steps:

Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

EASY VEGGIE PASTA PRIMAVERA

Easy Veggie Pasta Primavera image

Perfect for pasta night family dinners, our Easy Pasta Primavera recipe is so simple to pull together. We used zucchini, yellow squash and peas, but the beauty of this recipe is that you can customize it with whatever veggies you like.

Provided by Country Crock®

Categories Trusted Brands: Recipes and Tips Country Crock®

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

8 ounces penne pasta
3 tablespoons Country Crock® Spread, divided
2 medium shallots, sliced
2 cloves garlic, chopped
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 cup yellow squash, sliced
1 cup frozen peas
½ cup chicken or vegetable broth
1 tablespoon chopped fresh mint or basil
½ teaspoon lemon zest
Grated Parmesan cheese

Steps:

Cook pasta according to package directions.
Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 48.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 0.3 g, Sodium 155.6 mg, Sugar 2.8 g

GIOBBI'S PRIMAVERA PASTA

GIOBBI'S PRIMAVERA PASTA image

Categories Salad Chicken Pasta Tomato Low Fat Vegetarian

Yield 4 Servings

Number Of Ingredients 13

Ingredients

tomato salad/sauce:
2 lbs. ripe tomatoes (5-6)
1 tsp. fresh garlic, finely chopped
3/4 tsp. salt
1/2 tsp. black pepper, freshly ground
1/3 c. olive oil, extra virgin
1 c. shredded basil leaves
can add 2 cups cooked chicken, diced into bitesized pieces
pasta:
salt to taste
8 c. water
1 lb. penne or bow tie pasta
1/3 c. freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)

Steps:

for the sauce: Cut the tomatoes in half crosswise, parallel to the stems, and gently press the seeds out. Cut the flesh into 1/2 inch pieces, and put them in a bowl large enough to hold the finished dish. Add the remaining salad ingredients, and toss well. for the pasta: Salt the water and bring to a boil. Add the pasta, stir well, bring back to a boil, and boil, uncovered, stirring ocasionally, for about 10 minutes, more or less, depending on how firm you desire. Add a 6-oz. ladle of the hot pasta water to the tomato salad. Add chicken if using. Toss thoroughly, and divide the pasta among four soup plates. Sprinkle generously with the Parmesan cheese, and serve immediately.

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