Pasta Primavera Verde 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.

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.

EASY VEGGIE PASTA PRIMAVERA

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.

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS

Steps:

• Bring a large pot of heavily salted water to a boil over medium-high heat.
• While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
• Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
• Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.

PASTA PRIMAVERA

Steps:

• Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
• Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
• Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.

PASTA PRIMAVERA

Steps:

• Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
• Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
• Add red onion and carrot and saute 2 minutes.
• Add broccoli and bell pepper then saute 2 minutes.
• Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
• Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
• Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
• Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

PASTA PRIMAVERA VERDE

Steps:

• Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes, until al dente.
• Meanwhile, steam the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes.
• Remove the broccoli and beans and set aside.
• Add the peas and asparagus to the steaming basket and steam for 3 to 4 minutes. Remove and set aside with the other vegetables. Reserve the steaming broth.
• Drain the pasta and return it to the pot. Add the vegetables, dill, garlic, scallions or green onions, pepper flakes, oil and 1/2 to 3/4 cup reserved steaming broth (omit broth if using pesto), and heat over medium heat for 1 to 2 minutes, stirring to coat thoroughly. Add pesto and baby clams, if desired.
• Season to taste with salt and pepper. Garnish with snipped fresh parsley and toasted pine nuts, and grated Parmesan cheese at the table.
• Serve immediately.

CREAMY PRIMAVERA VERDE

Steps:

• Preparation:
• Heat olive oil in a large, heavy pot over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and sauté 30 seconds. Add flour and stir until it is all absorbed. Stir in the broth and simmer to make a smooth thick sauce. Stir in chiles and enchilada sauce until combined. Simmer for 15 minutes until lightly thickened. Add carrots, corn, green beans, mushrooms and pinto beans. Heat to a simmer. Stir in crema, salt and pepper; keep warm. Serve with hot pasta, and cheese and green onions, for garnish, if desired.
• Nutritional Information Per Serving: Calories 180; Total fat 7g; Saturated fat 3g; Cholesterol 13mg; Sodium 592mg; Carbohydrate 24g; Fiber 3g; Protein 5g; Vitamin A 33%DV*; Vitamin C 10%DV; Folate 4%DV; Calcium 4%DV; Iron 6%DV; Potassium 4%DV *Daily Value.