Grilled Vegetable Pasta Primavera Recipes

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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

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.

GRILLED VEGETABLE PASTA PRIMAVERA



GRILLED VEGETABLE PASTA PRIMAVERA image

Categories     Pasta     Vegetable     Fourth of July     Vegetarian     High Fiber     Backyard BBQ     Healthy

Yield 6 people

Number Of Ingredients 17

2 med. size eggplants (trimmed & then sliced longways into 1/2 inch thick slices - lightly salt and let sit for an hour, then lightly rinse and pat dry).
3 med. size zucchini (trimmed & then sliced longways into 1/2 inch slices)
1 bunch asparagus, ends trimmed and stalks peeled up to an inch before tops)
1 red onion (sliced into 1/2 inch rounds)
4 portabello mushroom caps
1 pint cherry or grape tomatoes
1 cup of roasted peppers (preferably fresh roasted, but jarred can be substituted) cut into 1 inch pieces
1/4 cup of extra virgin olive oil (EVOO), plus more to brush on vegetables before grilling
4 cloves of garlic (minced)
1 cup white wine
1/2 cup chicken broth
3/4 cup good quality Parmesan cheese, grated
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
salt & fresh ground pepper to taste
1 lb. farfalle (bow-tie) pasta
1 cup reserved pasta cooking water (you may not use all of it)

Steps:

  • Heat gas grill to med. high or prepare charcoal grill. Using 2 skewers side by side pierce red onion slices all the way through to prevent them from falling apart on the grill. This makes turning them easier too. Brush eggplant, zucchini, mushroom caps & onion with EVOO & season with salt & pepper. Place on grill & cover. Cook vegetables on both sides until golden brown and tender (approximately 5-6 minutes per side depending on heat & thickness of vegetable). You will probably need to do this in a few batches - some vegees may take longer than others so watch carefully. If they brown too quickly lower the heat or move to a cool side of the grill. Remove grilled vegetables to platter as they are cooked. Brush asparagus with EVOO, salt & pepper and place on an outdoor grill pan and cook approx. 10 minutes or until tender, shaking pan often. Alternatively roast asparagus in a 425 deg. oven for 15 - 20 minutes until golden and tender. Chop all vegetables into bite size pieces and set aside. Heat 1/4 cup EVOO in a saute pan until hot but not smoking. Add garlic & stir for 15 seconds - do not burn garlic. Add cherry tomatoes, salt & pepper to taste and cook until tomatoes have softened and started to caramelize. Add roasted pepper pieces and heat through. Increase heat to high and add white wine & chicken broth. Cook on high for 3-4 minutes, stirring occasionally. Turn off heat and stir in fresh herbs. Cover pan to keep warm. Cook pasta according to package directions. Reserve one cup of cooking water before draining. Place pasta in a large bowl and add tomato & pepper mixture, chopped grilled vegetables and Parmesan cheese. Add pasta water a little at a time if necessary to loosen sauce to your liking. Serve with additional cheese on the side.

GRILLED SUMMER VEGETABLE PASTA



Grilled Summer Vegetable Pasta image

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Kosher salt
One 28-ounce can whole tomatoes in juice
2 tablespoons olive oil
1 small clove garlic, minced
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 sprig fresh basil plus 2 tablespoons chopped
1 sprig fresh flat-leaf parsley plus 2 tablespoons chopped
1 medium orange or red bell pepper, sides cut off from the core
1 medium yellow squash, trimmed and cut lengthwise into 4 planks
1 medium zucchini, trimmed and cut lengthwise into 4 planks
1/2 red onion, sliced 1/4 inch thick
1 pound penne pasta
Shaved or grated Parmesan, for topping

Steps:

  • Bring a large pot of salted water to a boil.
  • Meanwhile, drain the tomatoes (reserving the juice for another use if desired). Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat. Add the garlic and crushed red pepper flakes and cook, stirring, until aromatic, 1 to 2 minutes. Crush the tomatoes with your hand, adding them to the saucepan as you go. Season with salt and pepper. Add the basil and parsley sprigs (reserve the chopped herbs for later) and bring to a simmer over medium-high heat. Reduce the heat to low and cook at a very low simmer for about 15 minutes or until ready to serve.
  • While the sauce cooks, heat a large double-burner grill pan over medium-high heat. Toss the pepper, squash, zucchini and onion with the remaining tablespoon olive oil, making sure to coat all sides. Sprinkle with salt and grill, turning once, until well-marked and crisp-tender, 4 to 6 minutes per side, depending on the vegetable. Transfer the onion to a large mixing bowl. Transfer the pepper, squash and zucchini to a cutting board and cut crosswise into strips. Add to the bowl with the onion and cover with foil.
  • Cook the penne in the boiling water according to package directions. Drain and add to the bowl with the vegetables. Remove the herb sprigs from the sauce and stir in half of the chopped herbs. Add to the bowl and toss to coat.
  • Serve the pasta in bowls topped with the remaining chopped herbs and Parmesan.

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

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

HEALTHY PASTA PRIMAVERA



Healthy Pasta Primavera image

For pasta primavera made easy, try this recipe packed with vegetables including asparagus, mushrooms, yellow squash, and cherry tomatoes.

Provided by Jill Andersen

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 40m

Yield 4

Number Of Ingredients 15

2 cups whole grain penne pasta
1 tablespoon olive oil
½ cup chopped onion
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small yellow summer squash, halved lengthwise and sliced
2 cups cherry tomatoes, halved
½ cup shredded carrot
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
½ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon red pepper flakes
½ cup freshly grated Parmesan cheese
Lemon wedges

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  • Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
  • Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 41.5 g, Cholesterol 8.8 mg, Fat 7.7 g, Fiber 8.2 g, Protein 15.8 g, SaturatedFat 2.3 g, Sodium 337.6 mg, Sugar 4.9 g

GARDEN PRIMAVERA FETTUCCINE



Garden Primavera Fettuccine image

"I created this side while trying to make broccoli Alfredo," writes Tammy Perrault of Lancaster, Ohio. "I kept adding fresh vegetables, and the result was this creamy pasta dish!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 10

1 package (12 ounces) fettuccine
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/2 cup julienned carrot
1 small sweet red pepper, julienned
1/2 small yellow summer squash, sliced
1/2 small zucchini, sliced
1 cup Alfredo sauce
1 teaspoon dried basil
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.

Nutrition Facts : Calories 165 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

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