Pasta Primavera Alfredo For Two Recipes

CREAMY PASTA PRIMAVERA FOR TWO

Steps:

• Cook pasta according to package directions. In a large skillet, 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.

PASTA PRIMAVERA ALFREDO FOR TWO

Steps:

• Cook pasta in large saucepan of boiling water as directed on package, adding vegetables to the water for the last 3 min.
• Meanwhile, melt butter in medium saucepan on medium heat. Add garlic; cook 1 min., stirring occasionally. Add milk and cream cheese; cook until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in Parmesan.
• Drain pasta mixture; return to saucepan. Add cream cheese sauce; mix lightly.

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.

PASTA PRIMAVERA FOR TWO

Steps:

• Bring large saucepan of salted water to a boil; add fettuccine; stir.
• Cook 5 minutes; add carrots and asparagus.
• Return to a boil; cook 3 minutes.
• Add snow peas and cook an additional minute; drain.
• Meanwhile, heat Alfredo sauce according to package directions.
• Toss drained pasta and vegetables with sauce; serve with shredded parmesan.

PASTA PRIMAVERA

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.

ONE RECIPE, TWO MEALS: PASTA PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, according to the box directions. Save a cup of the pasta water and drain the rest.
• At this point, scoop out two cups of the cooked pasta and place it back in the pot. Add 1/4 cup chicken stock and 1 tablespoon butter. If needed, add a little bit of the reserved pasta water to create a thin sauce. Add 1/4 cup Parmesan and stir to combine.
• Serve to your kids as is, or with 1/4 cup warmed peas, with extra grated Parmesan on top.
• Place the remaining cooked pasta back in the pot.
• In the meantime, heat the oil in a large saute pan over medium-high heat. Add the broccoli florets and asparagus pieces to the pan. Add 1/4 cup water and cover to steam, about 3 minutes.
• To the pan, add the cherry tomatoes, white wine, garlic, thyme leaves, 2 tablespoons butter and the remaining 1/2 cup chicken stock. Sprinkle with salt and pepper. Let saute for a few more minutes until the colors pop. Finally, add the peas and toss. Off the heat, add the last tablespoon of butter and another 1/3 cup Parmesan. If needed, stir in a little of the reserved pasta water to create a sauce. Toss to combine.
• Serve the adult-friendly pasta primavera with fresh parsley and more Parmesan-and that extra white wine, for Pete's sake!

PASTA PRIMAVERA

Steps:

• Cook fettuccine as directed on package.
• While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat. Cook broccoli, cauliflowerets, carrots, peas and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
• Stir in Alfredo sauce; heat through. Drain fettuccine. Stir fettuccine into sauce mixture; heat through. Sprinkle with cheese.

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.