Linguine Primavera With Creamy Cashew Sauce Recipes

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LINGUINE PRIMAVERA WITH CREAMY CASHEW SAUCE



Linguine Primavera With Creamy Cashew Sauce image

This is said to have been invented in America, at the Le Cirque restaurant in New York City, but is common in Italy. Adapted from the Vegetarian Times magazine.

Provided by Sharon123

Categories     Vegetable

Time 32m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb whole wheat linguine
1 1/2 lbs asparagus spears, cut into 1-inch pieces
2 small zucchini, cut into half circles
1 cup raw cashews
1/2 teaspoon onion powder
3/4 teaspoon salt
2 cups soymilk (or whole milk)
3 cups grape tomatoes, halved lengthwise
6 scallions, finely minced
1/4 cup minced fresh basil
1/4 cup minced fresh flat-leaf parsley
fresh ground black pepper
freshly grated parmesan cheese, to taste

Steps:

  • Cook linguine according to package directions,in a large pot of lightly salted boiling water, stirring occasionally. After 7 minutes, add asparagus and zucchini. Continue cooking, stirring occasionally, until pasta is al dente and vegetables are tender, 5 to 7 minutes more. Drain well, and return to pot.
  • Meanwhile, put cashews, onion powder and salt in blender, and grind fine. Add soymilk, and blend until smooth and creamy. Set aside.
  • Add cashew mix, tomatoes, scallions, basil, parsley, salt and pepper to the pasta mixture. Sprinkle with cheese, to taste. Toss gently to combine, and heat over low heat, stirring frequently, 3 to 4 minutes, or until hot.

Nutrition Facts : Calories 735, Fat 20.5, SaturatedFat 3.9, Sodium 552.7, Carbohydrate 119.4, Fiber 7.9, Sugar 13.8, Protein 32.2

PASTA PRIMAVERA WITH FRESH LINGUINE



Pasta Primavera with Fresh Linguine image

Provided by Nancy Fuller

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 14

3 cups all-purpose flour, plus additional for dusting
5 large eggs
Salt
1 stick (8 tablespoons) unsalted butter
8 ounces asparagus, woody ends trimmed, chopped
3/4 cup peas
Handful green string beans, chopped
2 garlic scapes, chopped
1 yellow onion, chopped
Salt
1/2 cup heavy cream
1/2 cup chicken stock
1 cup grated Parmesan
Big handful of fresh basil leaves, torn

Steps:

  • For the fresh pasta: On a clean work surface, make a mound with the flour, then create a well. Pour the eggs into the well and use a fork to gradually flick the flour into the eggs, whisking in thoroughly as you go. Once all of the flour and eggs have been incorporated into a very shaggy dough, form it into a ball with your hands. Knead the dough, dusting with more flour if the dough is too sticky, or moistening your hands with water if the dough is too dry, until it has the texture of smooth leather, about 5 minutes. Wrap it in plastic wrap and leave at room temperature for 25 minutes to rest.
  • Use your pasta machine to roll out the dough and cut fresh linguine, following the pasta machine's instructions. Dust with flour and cover the freshly-cut noodles with a damp towel while you work, and until ready to cook.
  • Bring a large pot of water to a rolling boil, and season with a handful of salt.
  • For the sauce: Heat a large saute pan over medium-high heat. Add the butter, and once it melts, add the asparagus, peas, string beans, garlic scapes, onions and a pinch of salt. Cook just until the onions soften and the scapes are fragrant, about 5 minutes. Add the cream and chicken stock and cook to reduce, about 3 minutes.
  • Add the fresh pasta to the pot of boiling water, and cook until the pasta is just al dente, 2 to 3 minutes. Remove the pasta and transfer to the pan with the primavera sauce, then transfer everything to a serving bowl. Toss everything to coat, and taste for seasoning. Garnish with fresh Parmesan and basil and serve.

CLAMATO® PASTA PRIMAVERA WITH CREAMY SAUCE



Clamato® Pasta Primavera with Creamy Sauce image

Celebrate spring, fall or winter with this mouthwatering pasta favorite. Then get ready for the compliments, thanks to the zesty addition of Clamato®!

Provided by Clamato

Categories     Trusted Brands: Recipes and Tips     Clamato®

Time 50m

Yield 6

Number Of Ingredients 13

1 pound linguine pasta
3 tablespoons olive oil
½ medium red onion, diced
2 cloves garlic, minced
1 medium carrot, peeled, sliced thin
1 (9 ounce) package frozen green beans, French-cut, thawed
1 (9 ounce) package frozen broccoli, thawed
¼ cup chopped fresh basil
1 ½ cups Clamato® Tomato Cocktail
1 (12 fluid ounce) can evaporated milk
1 tablespoon cornstarch
4 ounces cream cheese, cubed
¼ cup shredded Romano cheese

Steps:

  • Cook linguini pasta according to package instructions.
  • Meanwhile, in a saucepot over medium heat, combine Clamato®, evaporated milk and cornstarch; cook about 8-10 minutes, and stir frequently.
  • Reduce heat, add Romano and cream cheese; stir until both cheeses have melted and sauce is smooth; keep warm.
  • In a large saute pan, over medium-high heat; heat oil, add onions, garlic and carrot; cook until tender 5-8 minutes.
  • Add green beans and broccoli; cook 5 more minutes.
  • Drain pasta, stir into creamy tomato sauce; add vegetables. Sprinkle chopped basil. Serve with French-style bread or garlic bread.

Nutrition Facts : Calories 554.7 calories, Carbohydrate 73.2 g, Cholesterol 44.2 mg, Fat 21.4 g, Fiber 5.4 g, Protein 19.7 g, SaturatedFat 9.2 g, Sodium 404.2 mg, Sugar 11.5 g

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

LINGUINE PRIMAVERA



Linguine Primavera image

Categories     Garlic     Mushroom     Pasta     Tomato     Vegetable     Sauté     Dinner     Squash     Zucchini     Spring     Summer     Noodle     Broccoli Rabe     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 10

1 cup canned low-salt chicken broth
16 sun-dried tomato halves (not packed in oil)
1 pound linguine
5 tablespoons olive oil
8 garlic cloves, minced
8 ounces shiitake mushrooms, stemmed, sliced
1 medium zucchini, chopped
12 broccoli rabe florets (from about, or 12 small broccoli florets
1/2 cup chopped fresh basil
1 cup freshly grated Parmesan cheese

Steps:

  • Bring broth to simmer in small saucepan. Remove from heat. Add tomatoes; let stand until soft, about 20 minutes. Drain, reserving broth. Thinly slice tomatoes.
  • Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat oil in heavy large skillet over high heat. Add minced garlic; sauté until golden, about 1 minute. Add reserved broth, sun-dried tomatoes, mushrooms, zucchini, broccoli rabe florets and basil. Simmer until vegetables are tender, about 3 minutes.
  • Drain linguine; return to pot. Add vegetables and toss to combine. Season with salt and pepper. Transfer mixture to bowl; sprinkle with cheese.

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