Pioneer Womans Pasta Primavera Recipes

PIONEER WOMAN'S PASTA PRIMAVERA

Pioneer Woman's Pasta Primavera image

Make and share this Pioneer Woman's Pasta Primavera recipe from Food.com.

Provided by Lakerdog2

Categories Penne

Time 40m

Yield 5 cups, 5 serving(s)

Number Of Ingredients 21

Ingredients

butter
olive oil
3 -4 garlic cloves, minced
1/2-1 small onion, finely chopped
1 cup broccoli, cut into bite-sized florets and stem pieces
button mushroom, one pack, sliced
2 carrots, peeled and sliced on the bias
2 zucchini, sliced on the bias
1 yellow squash, sliced on the bias
1/2 red bell pepper, cut into strips
1 cup frozen peas
1 cup whipping cream (heavy)
1 cup half-and-half, plus a little more
half-and-half, for thinning sauce
1 glass white wine
low sodium chicken broth, as needed
6 -8 fresh basil leaves
grated parmesan cheese
salt
pepper
penne pasta

Steps:

In a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil. Add onion and garlic and cook until translucent, about 2 minutes.
Time to start sautéing the veggies in batches, cooking only 1 or 2 minutes (at most) each.
Add broccoli and carrots to onion & garlic. Cook only for a minute, then remove to separate plate. Add another tablespoon of butter to pan and add red pepper strips. Cook for one minute, then remove. Repeat with remaining veggies, being very careful not to overcook; veggies at this point should still be somewhat raw/crunchy.
When all veggies have been removed and skillet is empty, pour ½ to 1 glass of dry white wine to pan.
With whisk, begin to scrape the bottom of the pan to loosen all the nice, flavorful bits from the bottom. Cooking over medium heat, add ½ cup low-sodium chicken broth, 1 tablespoon butter, 1 cup whipping cream, and 1 cup half and half.
Add ½ cup grated Parmesan. Stir together and cook until thick, adding salt & pepper to taste. Taste sauce as you go; don't oversalt, but don't undersalt either!
Chiffonade fresh basil leaves, and stir into sauce. Now add all the veggies, including frozen peas, at once. Stir gently to combine; if sauce seems to thick, add equal parts half & half and chicken broth to thin. Cook over low heat until warm, just a couple of minutes. You don't want soggy veggies! Taste & check seasoning; add more salt & pepper if needed.
Dump in al dente penne pasta, stir to combine thoroughly, and pour onto a large platter. Garnish with more basil leaves, throw on some more Parmesan, and gobble it up!

Nutrition Facts : Calories 315.6, Fat 23.8, SaturatedFat 14.6, Cholesterol 83.1, Sodium 98.7, Carbohydrate 16.6, Fiber 3.8, Sugar 6.8, Protein 6.3

PASTA PRIMAVERA

Pasta Primavera image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

Ingredients

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.

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