Pasta Primavera Alfredo Recipes

PASTA PRIMAVERA

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.

CHICKEN PRIMAVERA ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
• Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
• Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
• Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.

PASTA PRIMAVERA ALFREDO

Steps:

• Cook spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
• Meanwhile, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
• Drain spaghetti mixture; return to pan. Add sauce; toss to coat.

CREAMY PENNE PASTA PRIMAVERA

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. Drain.
• Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
• Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

GARDEN PRIMAVERA FETTUCCINE

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.

CLASSIC PASTA PRIMAVERA

Steps:

• Bring 4 quarts of water to boil in large pot for pasta.
• Bring 3 quarts water to boil in a large saucepan for veggies with salt.
• Fill a large bowl with ice water and set aside.
• Add green beans to water and cook for 1.5 minutes.
• Add asparagus and cook 30 seconds.
• Add zucchini and cook 30 seconds.
• Add peas and cook 30 seconds.
• Drain veggies and plunge into ice water to stop cooking. Let them sit until chilled, about 3 minutes. Drain well and set aside.
• Melt 3 tbs butter in the now empty saucepan over medium heat.
• Add mushrooms and cook until soft and lightly brown, 8-10 minutes.
• Stir in tomatoes and pepper flakes, cook until tomatoes begin to loose their shape, about 7 minutes.
• Stir in heavy cream and bring to a simmer. Cook until sauce is slightly thickened, about 4 minutes. Cover and keep warm.
• Add pasta and 1 tbs kosher salt to pot and cook, stirring often, until al dente.
• While pasta is cooking, melt remaining 3 tbs butter in a skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds.
• Add blanched veggies and cook until heated through and infused with garlic, about 2 minutes.
• Season to taste.
• Bring tomatoe sauce back to a simmer over medium heat.
• Drain pasta and return it to the pot.
• Add tomato sauce, veggies, basil and lemon juice. Toss to combine.
• Season with salt and pepper to taste.
• Serve immediately passing Parmesan separately.

ALFREDO PASTA PRIMAVERA

Steps:

• Cook cream cheese, parmesan cheese, butter and milk over medium-low heat, until melted and well blended, stirring occasionally.
• If you are using raw veggies cook in the microwave while sauce is cooking.
• Boil pasta while sauce is cooking.
• Drain pasta and vegetables.
• Toss pasta and vegetables lightly with the sauce.
• If using dried parsley toss with the pasta and sauce.
• If using fresh parsley sprinkle over the top after it is all tossed.

CHICKEN 'N PASTA PRIMAVERA

Steps:

• Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan.
• Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.