Pasta Primavera With A Gorgonzola Twist Recipes

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TORTELLINI PRIMAVERA WITH GORGONZOLA SAUCE



Tortellini Primavera with Gorgonzola Sauce image

This is a nice vegetarian tortellini pasta option. The Gorgonzola cheese gives it a hearty flavor, and my kids like it.

Provided by 3Beauties

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 6

Number Of Ingredients 13

1 (8 ounce) package spinach and cheese tortellini
1 (8 ounce) package cheese tortellini
2 tablespoons olive oil
1 (8 ounce) package snow peas, trimmed
1 (4 ounce) package mushrooms, sliced
2 medium carrots, thinly sliced
2 green onions, cut into 2-inch pieces
1 large clove garlic, minced
½ teaspoon salt
1 cup light cream
1 (4 ounce) container crumbled Gorgonzola cheese, divided
¼ cup butter
freshly ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
  • Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
  • Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.

Nutrition Facts : Calories 514.3 calories, Carbohydrate 41.7 g, Cholesterol 99 mg, Fat 31.9 g, Fiber 3.8 g, Protein 17.3 g, SaturatedFat 16.9 g, Sodium 745.1 mg, Sugar 4.8 g

PASTA PRIMAVERA



Pasta Primavera image

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

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

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 WITH A GORGONZOLA TWIST



Pasta Primavera With a Gorgonzola Twist image

This is one of my favorite pasta dishes. It is somehow light and healthy tasting while still satisfying the part of me that wants something rich and creamy. I use tomatos, broccoli and peas (my favorite veggies) but I'm sure it would be just as successful with other spring-time vegetables!

Provided by sofie-a-toast

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, thinly sliced
2 tomatoes, chopped
1 large head of broccoli, chopped
1/2 cup peas
2 tablespoons balsamic vinegar, seperated
1 teaspoon brown sugar
6 ounces pasta
4 ounces gorgonzola
1/2 cup parmesan cheese
1 teaspoon chopped garlic
fresh ground pepper

Steps:

  • in a wok or very large pan, saute the onion with garlic, olive oil, 1T balsamic, sugar and lots of pepper on med-low for 15min or until caramelized.
  • meanwhile, cook the pasta according to package and reserve 1/2 cup pasta water.
  • add the broccoli to the onions and a few tablespoons of the pasta water.
  • cook until the broccoli is a few minutes from done, adding more water as it boils away.
  • add peas and tomato and cook for 3 more minutes.
  • add the pasta, another 3 TB water and cheese.
  • sprinkle with remaining balsamic, toss and serve.

Nutrition Facts : Calories 445.6, Fat 16.5, SaturatedFat 8.2, Cholesterol 32.3, Sodium 647.1, Carbohydrate 54, Fiber 7.6, Sugar 10.3, Protein 22.8

PASTA PRIMAVERA



Pasta Primavera image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
2 large carrots, peeled and sliced diagonally
1 cup bite-size broccoli pieces
1 red bell pepper, seeded and sliced into strips
2 tablespoons butter
4 ounces white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth, plus more as needed
1/4 cup white wine (see Cook's Note)
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan, plus more for serving
Salt and freshly ground black pepper
1/2 cup frozen peas
12 fresh basil leaves, chopped, plus more for serving
1 pound pasta (fettuccini), cooked according to package directions

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 WITH GORGONZOLA AND ARUGULA



Pasta With Gorgonzola and Arugula image

The main characters here are Gorgonzola and arugula, the first of which appears in a number of different pasta sauces, all unsurpassed for their creaminess. But in many instances, to me at least, Gorgonzola-based sauces tend to be too slick and rich. This makes the addition of the fresh-tasting spicy arugula from the supermarket even more welcome. Not only does it provide a little bit of crunch, but its odd version of heat also gives a bit of an edge to what could otherwise be a soft, almost insipid sauce. Don't forget to finish up with a few hearty cranks of the pepper mill. A full teaspoon for the entire dish is not too much. (The original recipe called for 1/4 pound of Gorgonzola and 2 tablespoons of butter, but after many readers commented that the dish needed more sauce, we tested it and agreed. The figures you see below are for doubling the sauce, but if you prefer it the old way, just halve the Gorgonzola and butter.)

Provided by Mark Bittman

Categories     dinner, pastas, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

4 tablespoons butter
1/2 pound ripe Gorgonzola
6 ounces arugula, washed and dried
1 pound cut pasta, like ziti or farfalle
Salt and pepper

Steps:

  • Bring a large pot of water to boil for pasta. Meanwhile, melt butter over low heat in a small saucepan. Add Gorgonzola and cook, stirring frequently, until cheese melts. Keep warm while you cook the pasta.
  • Tear arugula into bits, or use a scissors to cut it. Pieces should not be too small. Cook pasta until it is tender but not mushy. Remove and reserve a little cooking water, then drain pasta and toss it with arugula and cheese mixture, adding a bit of water if mixture seems dry.
  • Taste and add seasoning. Dish should take plenty of black pepper. Serve.

Nutrition Facts : @context http, Calories 735, UnsaturatedFat 9 grams, Carbohydrate 88 grams, Fat 30 grams, Fiber 4 grams, Protein 28 grams, SaturatedFat 18 grams, Sodium 670 milligrams, Sugar 4 grams, TransFat 0 grams

ONE-POT PASTA PRIMAVERA RECIPE BY TASTY



One-pot Pasta Primavera Recipe by Tasty image

Here's what you need: broth, linguine, broccoli floret, asparagus, small onion, garlic, red pepper flakes, salt, pepper, olive oil, mushroom, heavy whipping cream, grated parmesan cheese, fresh parsley

Provided by Indiana Fawcett

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 cups broth, of your choice
10 oz linguine, uncooked
10 oz broccoli floret
1 lb asparagus, chopped into 1-inch (2 cm) pieces
1 small onion, diced
4 cloves garlic, minced
½ teaspoon red pepper flakes
salt, to taste
pepper, to taste
1 teaspoon olive oil, to taste
4 oz mushroom, sliced
¼ cup heavy whipping cream
½ cup grated parmesan cheese
3 tablespoons fresh parsley, finely chopped

Steps:

  • In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
  • Add the mushrooms and bring to a boil.
  • Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
  • Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
  • If the liquid hasn't been completely absorbed, let the pasta sit off the heat for an additional few minutes.
  • Enjoy!

Nutrition Facts : Calories 1213 calories, Carbohydrate 129 grams, Fat 69 grams, Fiber 8 grams, Protein 19 grams, Sugar 18 grams

PASTA TWISTS GORGONZOLA



Pasta Twists Gorgonzola image

Number Of Ingredients 9

8 ounces corkscrew pasta
1 red bell pepper medium or green pepper, cut in short thin stri
1 tablespoon butter or margarine
4 ounces gorgonzola cheese crumbled
1/2 cup milk
1/3 cup whipped cream
2 tablespoons butter or margarine
1/2 cup Parmesan cheese grated
black pepper

Steps:

  • Cook pasta according to package directions drain, return to pot, cover and keep warm if necessary.Meanwhile, in a 10-inch skillet over medium-high heat, sauté red or green pepper in butter or margarine for 3 minutes or until crisp-tender set aside.In a 1-quart saucepan over medium heat, whisk cheese, milk, cream and butter or margarine until cheese melts and mixture is smooth.Pour sauce over drained macaroni in pot. Sprinkle with Parmesan cheese toss to coat evenly. Cover and let stand for 10 minutes to allow sauce to thicken.Before serving, toss pasta again. Pour into a large serving dish. Sprinkle with pepper. Garnish with reserved pepper strips, parsley sprigs and additional crumbled Gorgonzola if desired.

Nutrition Facts : Nutritional Facts Serves

PASTA PRIMAVERA



Pasta Primavera image

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

1 bunch broccoli
2 small zucchini, unpeeled
4 asparagus spears
1 1/2 cups green beans
Salt
1/2 cup fresh or frozen peas
3/4 cup fresh or frozen pea pods
1 tablespoon peanut, vegetable or corn oil
2 cups thinly sliced mushrooms
Freshly ground black pepper
1 teaspoon minced hot red or green chili, or 1/2 teaspoon dried red-pepper flakes
1/4 cup finely chopped parsley
6 tablespoons olive oil
1 teaspoon minced garlic
3 cups 1-inch tomato cubes
6 basil leaves, chopped
1 pound spaghetti
4 tablespoons butter
2 tablespoons chicken broth
1/2 cup heavy cream, approximately
1/2 cup grated Parmesan
1/3 cup toasted pine nuts

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

TORTELLINI PRIMAVERA WITH GORGONZOLA SAUCE



Tortellini Primavera with Gorgonzola Sauce image

This is a nice vegetarian tortellini pasta option. The Gorgonzola cheese gives it a hearty flavor, and my kids like it.

Provided by 3Beauties

Categories     Pasta Primavera

Time 35m

Yield 6

Number Of Ingredients 13

1 (8 ounce) package spinach and cheese tortellini
1 (8 ounce) package cheese tortellini
2 tablespoons olive oil
1 (8 ounce) package snow peas, trimmed
1 (4 ounce) package mushrooms, sliced
2 medium carrots, thinly sliced
2 green onions, cut into 2-inch pieces
1 large clove garlic, minced
½ teaspoon salt
1 cup light cream
1 (4 ounce) container crumbled Gorgonzola cheese, divided
¼ cup butter
freshly ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook both kinds of tortellini in the boiling water until they float, 3 to 5 minutes. Drain, return to the pot, and keep warm.
  • Heat olive oil in a large skillet over high heat. Cook and stir snow peas, mushrooms, carrots, green onions, garlic, and salt until vegetables are tender-crisp, about 3 minutes. Pour vegetable mixture into the pot with the cooked tortellini and toss.
  • Add cream, 1/2 the Gorgonzola cheese, butter, and pepper to the pot with the pasta mixture. Cook over medium heat until heated through and cheese has melted, about 5 minutes. Sprinkle remaining Gorgonzola cheese on top and serve immediately.

Nutrition Facts : Calories 514.3 calories, Carbohydrate 41.7 g, Cholesterol 99 mg, Fat 31.9 g, Fiber 3.8 g, Protein 17.3 g, SaturatedFat 16.9 g, Sodium 745.1 mg, Sugar 4.8 g

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