HAM IT UP PRIMAVERA
I adapted this recipe from a cookbook my husband and I received when we got married. We love all the veggies, especially the fresh asparagus.-Angelia Holland, Plano, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute asparagus and carrots in butter for 3 minutes. Add mushrooms and zucchini; saute until crisp-tender. , Stir in the ham, peas, onions, basil, salt, pepper and nutmeg. Add cream. Bring to a boil; cook and stir 2 minutes. , Drain spaghetti; place in a large bowl. Add vegetable mixture and 1/2 cup cheese; toss to combine. Serve with remaining cheese.
Nutrition Facts : Calories 417 calories, Fat 23g fat (14g saturated fat), Cholesterol 79mg cholesterol, Sodium 804mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 4g fiber), Protein 15g protein.
PRETTY HAM PRIMAVERA
Give leftover ham a face-lift in this tasty pasta dish that mixes up in a wink. The mild cream sauce gets fresh flavor from sauteed mushrooms and a boost of color from frozen peas. -Joan Laurenzo, Johnstown, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute mushrooms and onion in oil until tender. Stir in the flour, Italian seasoning, bouillon, salt and pepper until smooth. , Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the spaghetti, ham and peas; heat through. Sprinkle with cheese if desired.
Nutrition Facts : Calories 526 calories, Fat 18g fat (6g saturated fat), Cholesterol 54mg cholesterol, Sodium 1755mg sodium, Carbohydrate 62g carbohydrate (13g sugars, Fiber 6g fiber), Protein 29g protein.
HAM PRIMAVERA
This is a great way to use leftover ham or a quick meal with canned ham. It is my sister's recipe and we just love it.
Provided by Margie99
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta while you are preparing the rest of the dish in a large saute pan. Reserve a little of the pasta water to add to the sauce if you would like to thin it a bit.
- Saute the onion and garlic in the butter for 2-3 minutes.
- Add the carrots and saute for a couple more minutes.
- Then add the broccoli and cook until bright green. I cover it and let the veggies get nearly done, as my family does not like their veggies with any crunch left.
- Add the ham, mustard and the italian seasoning and saute for a couple more minutes.
- Toss in the cooked spaghetti noodles and serve.
Nutrition Facts : Calories 408.5, Fat 15.2, SaturatedFat 8.2, Cholesterol 48.7, Sodium 844.7, Carbohydrate 50.7, Fiber 3.6, Sugar 4, Protein 17.7
HAM PRIMAVERA
I wanted a different ham receipe so I searched and compiled my favorite parts of other primavera recipes to make this very tasty dish.
Provided by Lori Alcorn
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry mushrooms and onion flakes in oil or butter until tender.
- Add in 3 cheese alfredo sauce and salt and pepper, stir until smooth.
- Bring to a light boil; stir for about 2 minutes or until slightly thickened.
- Stir in spaghetti, ham, and peas; stir until heated through.
- Top with Parmesan cheese.
Nutrition Facts : Calories 445.7, Fat 13, SaturatedFat 4.6, Cholesterol 63.5, Sodium 48.2, Carbohydrate 51.2, Fiber 6.2, Sugar 6.5, Protein 30.3
PASTA PRIMAVERA
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
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.
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
- To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
- For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
- Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
- Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.
PASTA PRIMAVERA SAUCE
This pasta sauce is low-fat but doesn't taste it!
Provided by April
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Yield 6
Number Of Ingredients 19
Steps:
- In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 13.8 g, Fat 2.6 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 975.5 mg, Sugar 8.1 g
GARLIC CHICKEN PRIMAVERA RECIPE BY TASTY
Here's what you need: olive oil, garlic, chicken breasts, asparagus, cherry tomato, carrot, pepper, salt, penne pasta, parmesan cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over high heat. Cook garlic and chicken until no pink is showing.
- Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes.
- Add pasta and parmesan, stirring until cheese is melted and evenly distributed.
- Serve.
- Enjoy!
Nutrition Facts : Calories 929 calories, Carbohydrate 133 grams, Fat 18 grams, Fiber 8 grams, Protein 56 grams, Sugar 8 grams
PASTA PRIMAVERA WITH SMOKY HAM
Categories Milk/Cream Mustard Pasta Quick & Easy Ham Asparagus Bell Pepper Spring Bon Appétit
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Cook pasta in large pot of boiling salted water 7 minutes. Add asparagus and cook 3 minutes. Add asparagus and cook 3 minutes. Add bell pepper. Boil until pasta and asparagus are just tender but still firm to bite and bell pepper strips are slightly softened, about 30 seconds longer. Drain well.
- Meanwhile, stir ham in heavy large skillet over medium-high heat until beginning to brown, about 3 minutes. Add cream. chicken broth and mustard and boil sauce 2 minutes, stirring up and browned bits.
- Add pasta mixture to skillet. Toss until sauce coats pasta mixture, about 2 minutes. Season to taste with salt and pepper and serve.
ITALIAN-STYLE HAM PRIMAVERA
Busy night? No worries. You can get this delicious Italian-Style Ham Primavera for four on the table in under half an hour.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 4 servings, about 1-1/4 cups each
Number Of Ingredients 4
Steps:
- Cook Rotini in boiling water in large saucepan 8 min., stirring occasionally.
- Add contents of Broccoli Pouch, ham and vegetable blend; cook 5 min., stirring frequently Drain.
- Stir in Cheese Sauce and seasoning; cook until heated through, stirring occasionally.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1620 mg, Carbohydrate 31 g, Fiber 4 g, Sugar 6 g, Protein 21 g
CREAMY PASTA PRIMAVERA WITH HAM
It's true, primavera vegetables are often the stars of this type of pasta dish. But we'd like to give a shout-out to the ham and creamy sauce in this one.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 14 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook pasta in Dutch oven as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
- Meanwhile, melt butter in large saucepan on low heat. Add garlic; cook and stir 1 min. Stir in flour; cook and stir 2 min. Gradually stir in broth; cook on medium heat until mixture boils and thickens, stirring constantly. Add cream cheese, Italian cheese blend and 1/4 cup Parmesan; cook and stir 2 min. or until cheeses are melted and sauce is well blended.
- Heat oven to 375ºF. Drain pasta mixture; return to pan. Add cheese sauce and ham; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining Parmesan.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
PENNE AND HAM PRIMAVERA
Leftover ham goes Italian in this 25-minute meal for four.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, adding zucchini and yellow squash during last 3 to 4 minutes of cooking; drain.
- Return pasta mixture to saucepan; add ham and dressing. Cook over medium heat, stirring occasionally, until hot. Sprinkle with basil, cheese and pepper.
Nutrition Facts : Calories 390, Carbohydrate 43 g, Cholesterol 45 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1360 mg
PASTA PRIMAVERA
I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble of vegetables over pasta was mostly an expression of the death match between French and Italian cuisine (cream versus olive oil, sauce versus pasta). But in the late 1970s, when New York's Le Cirque popularized spaghetti primavera, Craig Claiborne and Pierre Franey called it "by far, the most talked-about dish in Manhattan." I encourage you to make Le Cirque's version, all 10 pain-in-the-neck steps of it, because despite its tempestuous origins, it's wonderful.
Provided by Amanda Hesser
Categories dinner, project, main course
Time 1h
Yield 4 servings
Number Of Ingredients 22
Steps:
- Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups). Cut each asparagus into 2-inch pieces. Trim beans and cut into 1-inch pieces.
- Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl.
- Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables.
- In a skillet over medium-high heat, heat the peanut oil and add the mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the mushrooms, chili and parsley to the vegetables.
- Heat 3 tablespoons olive oil in a saucepan and add half the garlic, tomatoes, salt and pepper. Cook about 4 minutes. Add the basil.
- Heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through.
- Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well.
- In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.
- Add the remaining vegetables. If the sauce seems dry, add 3 to 4 tablespoons more cream. Add the pine nuts and give the mixture a final tossing.
- Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.
Nutrition Facts : @context http, Calories 1099, UnsaturatedFat 35 grams, Carbohydrate 113 grams, Fat 61 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 21 grams, Sodium 1523 milligrams, Sugar 15 grams, TransFat 0 grams
CHICKEN PRIMAVERA
Italian dinner ready in 30 minutes featuring chicken, pasta and veggies.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Cook and drain pasta as directed on package.
- Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Cook asparagus, carrots and bell pepper in oil 5 to 6 minutes, stirring frequently, until crisp-tender.
- Reduce heat to low. Stir in cooked pasta, chicken, dressing and tomatoes. Cook until thoroughly heated. Stir in basil. Serve immediately.
Nutrition Facts : Calories 820, Carbohydrate 62 g, Cholesterol 170 mg, Fat 7 1/2, Fiber 5 g, Protein 40 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1100 mg, Sugar 6 g, TransFat 1 1/2 g
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