Primavera With Asparagus Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PASTA PRIMAVERA WITH ASPARAGUS AND PEAS



Pasta Primavera With Asparagus and Peas image

This simple pasta primavera uses a combination of the earliest vegetables available in spring - asparagus, peas and spring onions - making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can't find good fresh English peas, you can substitute frozen peas, but don't add them until the last minute of cooking.

Provided by Melissa Clark

Categories     dinner, lunch, quick, pastas, main course

Time 20m

Yield 4 servings

Number Of Ingredients 13

1/4 pound sugar snap peas, stems trimmed
1/2 pound asparagus, ends snapped
2 tablespoons unsalted butter
3/4 cup fresh English peas
1/4 cup thinly sliced spring onion, white part only (or use shallot)
2 garlic cloves, finely chopped
1/2 teaspoon fine sea salt, more as needed
Black pepper, more as needed
12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
2/3 cup grated Parmigiano-Reggiano, at room temperature
1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
3 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon

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.

Nutrition Facts : @context http, Calories 553, UnsaturatedFat 6 grams, Carbohydrate 76 grams, Fat 18 grams, Fiber 7 grams, Protein 23 grams, SaturatedFat 10 grams, Sodium 576 milligrams, Sugar 8 grams, TransFat 0 grams

ASPARAGUS PASTA PRIMAVERA



Asparagus Pasta Primavera image

There's plenty of fresh herb flavor in this delicious pasta meal that blends asparagus, ham, mushrooms and plum tomatoes. Sometimes I like to use spinach linguine or fettuccine. -William Anatooskin Burnaby, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6-8 servings.

Number Of Ingredients 12

6 tablespoons butter, cubed
3 tablespoons olive oil
8 garlic cloves, minced
1-1/2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped fully cooked ham
2 tablespoons each chopped fresh basil, oregano and rosemary
4 large plum tomatoes, chopped
1 teaspoon salt
1/4 teaspoon pepper
12 ounces uncooked linguine
1/2 cup shredded Parmesan cheese

Steps:

  • In a large skillet, melt butter with oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus. Cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally., Stir in the tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. , Meanwhile, cook linguine according to package directions; drain and place in a large bowl. Add asparagus mixture and toss. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 334 calories, Fat 17g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 589mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

PRIMAVERA WITH PROSCIUTTO, ASPARAGUS AND CARROTS



Primavera With Prosciutto, Asparagus and Carrots image

Provided by Ted Allen

Time 35m

Yield 6 servings

Number Of Ingredients 13

Kosher salt
1 pound penne or farfalle
1 pound asparagus spears, stems trimmed, cut into 1 1/2-inch lengths
1 large carrot, cut into matchsticks
1 cup snap peas
1 tablespoon extra-virgin olive oil
8 ounces sliced prosciutto, jamon iberico or other high-quality ham, diced
1 large shallot, sliced 1/8 inch thick
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1 cup heavy cream
1 cup chicken stock, preferably homemade or low-sodium store-bought
3 tablespoons dijon mustard

Steps:

  • Bring a pot of water to a boil, salt it generously and cook the pasta for 8 minutes; add the asparagus, carrot and snap peas and cook for 3 minutes. Check the pasta and vegetables to make sure they're cooked through but still have texture, then drain.
  • While the pasta is cooking, heat the olive oil in a large saute pan, add the ham and shallot and cook until lightly browned, 3 minutes or so. Add the garlic and pepper flakes and cook until fragrant, 1 minute. Add the cream, stock and mustard and simmer for a minute or two, scraping up any brown bits.
  • Add the pasta and vegetables to the pan. Toss and cook for another 2 minutes, until cooked through and the pasta is coated. Taste for seasoning, add salt if necessary and serve immediately in warm bowls.

PASTA PRIMAVERA WITH PEAS, ASPARAGUS AND KALE



Pasta Primavera with Peas, Asparagus and Kale image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
8 ounces penne
8 ounces snap peas, trimmed and halved crosswise
1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces
1 small bunch kale (preferably Tuscan kale), stems removed and leaves roughly chopped
1/3 cup extra-virgin olive oil, plus more for drizzling
1 large bunch fresh chives, chopped
Grated zest of 1 lemon, plus 1 tablespoon lemon juice
Freshly ground pepper
1 tablespoon chopped fresh tarragon
1/4 cup coarsely grated pecorino romano or parmesan cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables.
  • Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil.
  • Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives.

ASPARAGUS-MUSHROOM PRIMAVERA



Asparagus-Mushroom Primavera image

Two of my favorite things: Asparagus and mushrooms. Recipe is from Better Homes and Gardens. This makes four servings if all are satisfied with 1 1/2 cups each.

Provided by CookingONTheSide

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus spear
8 ounces dried multi-grain linguine
1 tablespoon olive oil
4 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
1 (8 ounce) package fresh button mushrooms, halved
1/4 cup reduced-sodium chicken broth or 1/4 cup dry white wine
1/4 teaspoon salt
1 tablespoon butter
1/4 cup fresh basil, chopped
1/4 teaspoon crushed red pepper flakes

Steps:

  • Snap off and discard woody base of fresh asparagus.
  • Rinse.
  • Bias-slice asparagus into 1 1/2 inch pieces; set aside.
  • Cook pasta according to package directions.
  • Meanwhile, heat oil in a large skillet over medium heat.
  • Add garlic and black pepper; cook and stir for 30 seconds.
  • Add asparagus, mushrooms, chicken broth or wine, and 1/4 t salt.
  • Bring to boiling; reduce heat.
  • Cook, uncovered, for 4 minutes or until asparagus is crisp-tender, stirring occasionally.
  • Remove from heat; stir in butter.
  • Drain pasta; add pasta to vegetables in skillet.
  • Toss gently to combine.
  • Garnish with basil and crushed red pepper.

Nutrition Facts : Calories 312.2, Fat 7.7, SaturatedFat 2.6, Cholesterol 7.6, Sodium 198.1, Carbohydrate 50.5, Fiber 4.8, Sugar 4.2, Protein 12.5

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, 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.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

HEALTHY PASTA PRIMAVERA



Healthy Pasta Primavera image

For pasta primavera made easy, try this recipe packed with vegetables including asparagus, mushrooms, yellow squash, and cherry tomatoes.

Provided by Jill Andersen

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 40m

Yield 4

Number Of Ingredients 15

2 cups whole grain penne pasta
1 tablespoon olive oil
½ cup chopped onion
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 cups sliced fresh mushrooms
1 small yellow summer squash, halved lengthwise and sliced
2 cups cherry tomatoes, halved
½ cup shredded carrot
2 cloves garlic, minced
1 tablespoon chopped fresh oregano
½ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon red pepper flakes
½ cup freshly grated Parmesan cheese
Lemon wedges

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.
  • Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
  • Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 41.5 g, Cholesterol 8.8 mg, Fat 7.7 g, Fiber 8.2 g, Protein 15.8 g, SaturatedFat 2.3 g, Sodium 337.6 mg, Sugar 4.9 g

PASTA PRIMAVERA WITH CHICKEN AND ASPARAGUS



Pasta Primavera With Chicken and Asparagus image

This Cooking Light recipe is a wonderful use for the pencil-thin late spring asparagus you find in farmer's markets in May and June. It tastes very fresh and all the ingredients come together beautifully. It has 10 WW points per serving as shown.

Provided by Columbus Foodie

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb asparagus, cut into 1 inch slices
8 ounces uncooked penne pasta
1 teaspoon olive oil
12 ounces boneless skinless chicken breasts
1 cup shelled green peas
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 garlic cloves, minced
1/4 cup dry white wine
1/3 cup whipping cream
1 tablespoon fresh lemon juice
1/4 cup grated fresh parmesan cheese
1/4 cup thinly sliced fresh basil
1/4 cup chopped fresh parsley
2 tablespoons green onions

Steps:

  • Bring 2 quarts of water to a boil in a stock pot.
  • Add asparagus; cook 3 minutes. Remove with a slotted spoon.
  • Add pasta to boiling water; cook according to package directions, omitting salt and fat. Drain.
  • Cut the chicken crosswise into 1/4 inch wide strips.
  • Heat oil in large nonstick skillet over medium-high heat.
  • Add chicken; saute 5 minutes.
  • Add asparagus, peas, salt, pepper, and garlic; saute 2 minutes.
  • Stir in wine, scraping pan to loosen browned bits.
  • Stir in cream and juice; cook 1 minute.
  • Add pasta and cheese; stir well to coat.
  • Remove from heat; stir in basil, green onions, and parsley.

Nutrition Facts : Calories 462.9, Fat 12.8, SaturatedFat 6.3, Cholesterol 82, Sodium 755, Carbohydrate 55.4, Fiber 9.6, Sugar 3.2, Protein 30.4

COUSCOUS PRIMAVERA



Couscous Primavera image

This is a healthy, delicious, and easy side dish that takes about 10 minutes to make. I'm borrowing the name from Pasta Primavera which, like this recipe, takes advantage of fresh, seasonal, green produce.

Provided by Chef John

Categories     Side Dish     Vegetables     Green Peas

Time 35m

Yield 6

Number Of Ingredients 12

2 cups dry couscous
½ cup chopped green onions
1 fresh jalapeno pepper, finely diced
2 tablespoons olive oil
½ teaspoon ground cumin
1 pinch cayenne pepper
1 pinch ground black pepper
2 cups vegetable stock
1 bunch asparagus, trimmed and cut into 1/4-inch pieces
1 cup shelled fresh or thawed frozen peas
2 tablespoons chopped fresh mint
salt and freshly ground black pepper to taste

Steps:

  • Combine couscous, green onion, jalapeno, olive oil, cumin, cayenne pepper, and black pepper in a large bowl; stir until olive oil is completely incorporated.
  • Bring vegetable stock, asparagus, and peas to a boil in a saucepan over high heat.
  • Pour stock, asparagus, and peas over couscous mixture; shake bowl to settle couscous into liquid. Cover and let stand for 10 minutes. Fluff with a fork, then stir in mint and season with salt and pepper to taste.

Nutrition Facts : Calories 306 calories, Carbohydrate 53.7 g, Fat 5.3 g, Fiber 6.3 g, Protein 10.9 g, SaturatedFat 0.7 g, Sodium 163.7 mg, Sugar 2.7 g

SHRIMP FETTUCCINE PRIMAVERA



Shrimp Fettuccine Primavera image

An easy one-dish meal with shrimp and vegetables cooked along with the fettuccine. Yogurt, Parmesan cheese and fresh lemon are tossed with the pasta for this flavorful pasta dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 11

6 oz fettuccine, broken in half
8 oz uncooked deveined peeled medium shrimp
1 1/2 cups 1-inch pieces fresh asparagus (6 oz)
1 medium red bell pepper, cut into thin 2-inch strips
1 container (6 oz) Greek Fat Free plain yogurt
1/4 cup milk
1/4 cup finely shredded fresh Parmesan cheese
1 teaspoon grated lemon peel
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon garlic-pepper blend

Steps:

  • In Dutch oven, cook fettuccine as directed on package, adding shrimp, asparagus and bell pepper during last 4 minutes of cook time. Cook until fettuccine is tender and shrimp is pink. Drain well; return to Dutch oven.
  • In medium bowl, mix remaining ingredients. Add to fettuccini mixture, tossing to coat. Cook over low heat, stirring constantly, just until heated through.

Nutrition Facts : Calories 270, Carbohydrate 36 g, Cholesterol 120 mg, Fiber 3 g, Protein 21 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 6 g, TransFat 0 g

More about "primavera with asparagus recipes"

PASTA PRIMAVERA WITH ASPARAGUS | BETTER HOMES & GARDENS
2011-06-14 Add asparagus stalk pieces, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes or until asparagus is crisp-tender, stirring occasionally. Add …
From bhg.com
Total Time 17 mins
Calories 316 per serving
  • Snap off and discard woody bases of fresh asparagus. Rinse. Cut or snap off the tips; set aside. Bias-slice asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
  • Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir for 30 seconds.
  • Add asparagus stalk pieces, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes or until asparagus is crisp-tender, stirring occasionally. Add tomatoes and asparagus tips; cook, uncovered, for 1 minute more or until the tomatoes are heated through. Remove from heat; stir in butter.
  • Drain pasta; add pasta and basil to vegetables in skillet. Toss gently to combine. Makes 4 servings.


16 ASPARAGUS RECIPES THAT POSITIVELY SCREAM SPRING
2021-04-14 Melissa Clark’s five-star recipe is a favorite for good reason: “This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, …
From nytimes.com


CHICKEN PRIMAVERA WITH CREAMY PARMESAN SAUCE - THE SEASONED …
2021-03-29 Cook the chicken in the oil until browned on both sides and juices run clear, about 5-7 minutes per side. Remove the chicken to a cutting board, let rest for 5 minutes, and then …
From theseasonedmom.com


SHRIMP AND ASPARAGUS PRIMAVERA - THE MIDNIGHT BAKER
Remove; keep warm. In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to …
From bakeatmidnite.com


RECIPE: CREAMY PASTA PRIMAVERA WITH SAUTéED ASPARAGUS & CRISPY …
Using your hands, tear the mushrooms into bite-sized pieces. Snap off and discard the tough, woody ends of the asparagus; cut the asparagus into 1-inch pieces on an angle. Peel and …
From blueapron.com


PASTA PRIMAVERA WITH PEAS, PROSCIUTTO, AND ASPARAGUS RECIPE
Bring a large pot of water to a boil over high heat. Add pasta and cook 2 minutes. Add peas and cook 3 minutes; drain. Advertisement. Step 2. Heat oil in a skillet over medium-high heat; add …
From myrecipes.com


BEST BOWTIE PRIMAVERA RECIPE - HOW TO MAKE BOWTIE PRIMAVERA
2016-04-13 Meanwhile, in a large skillet over medium heat, heat oil. Add mushrooms, asparagus and zucchini and cook until tender, 5 to 6 minutes. Add tomatoes and cook until …
From delish.com


PASTA PRIMAVERA - DELICIOUS. MAGAZINE
Pasta primavera is an Italian-American recipe, thought to have been invented in the 1970s. Primavera means ‘spring’ in Italian and in this speedy supper, baby spring vegetables are …
From deliciousmagazine.co.uk


FETTUCCINE PRIMAVERA RECIPE WITH ASPARAGUS & PEAS | CRATE & BARREL
Drain pasta, reserving 1 cup pasta water. Set aside. Warm the olive oil in a large skillet over medium-high heat. Add the leeks and season with salt and pepper. Sauté, stirring …
From crateandbarrel.com


SPAGHETTI PRIMAVERA WITH ROASTED ASPARAGUS AND TOMATOES
2019-05-24 Toss asparagus into the pot of boiling water and blanch for 5 minutes, drain, and set on a large baking sheet. Cut tomatoes in half, also cut cipolline into quarters. Take garlic, peel …
From sugarlovespices.com


PASTA PRIMAVERA (DELICIOUS EASY RECIPE!) - COOKING CLASSY
2018-10-20 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 …
From cookingclassy.com


LIGHT & LEMONY PRIMAVERA WITH ASPARAGUS, ZUCCHINI AND HERBS
½ pound asparagus, trimmed and thinly sliced on the diagonal ½ pound small, firm zucchini, halved lengthwise and sliced on the diagonal 2 shallots, quartered and thinly sliced 2 cloves …
From rachaelraymag.com


PASTA PRIMAVERA WITH ASPARAGUS, CARROTS, OLIVES AND LEMON SAUCE …
At the same time prepare the sauce in a blender. Add the water, lemon juice, garlic, hot red pepper, oregano, and 3 tbsp. corn starch. Blend at high speed until smooth. Slice the olives …
From cdkitchen.com


HOW TO MAKE CREAMY PASTA PRIMAVERA - THE PIONEER WOMAN
2021-04-15 Melt the butter in a large skillet over medium heat. Add the shallot and cook, stirring frequently, until soft, about 3 minutes. Add the garlic and stir until softened and aromatic, …
From thepioneerwoman.com


MORE THAN 50 AWESOME ASPARAGUS RECIPES - PRIMAVERA KITCHEN
asparagus. Asparagus is one of my favorite vegetables to saute, roast, stir fry, or toss in a salad. Here you’ll find some of my favorite asparagus recipes here like my Asparagus Stuffed Chicken Breast and my Garlic Shrimp Asparagus Skillet that showcase this delicious and nutritious green veggie. Find More Recipes: Browse by Category. Breakfast.
From primaverakitchen.com


PASTA PRIMAVERA (HOW TO MAKE AHEAD, VEGGIE VARIATIONS, TIPS
Set aside. Cook vegetables. While the pasta is cooking, sauté red onions and broccoli in a deep skillet/saucepan for 3 minutes. Add squash, zucchini, asparagus, bell peppers, tomatoes, and …
From carlsbadcravings.com


PASTA PRIMAVERA WITH MUSHROOMS, CARROTS, AND ASPARAGUS RECIPE
Dinner just got easier and more delicious with this quick, flavorful pasta primavera. Whole-wheat noodles add complexity to the overall flavor of the dish, while tender vegetables add texture …
From myrecipes.com


PASTA PRIMAVERA – A COUPLE COOKS
2022-05-23 Add asparagus, leeks, broccolini, carrots and ½ teaspoon kosher salt and cook additional 4 to 5 minutes until asparagus is tender and bright green. Add peas and continue …
From acouplecooks.com


PASTA PRIMAVERA (PASTA WITH SPRING VEGETABLES) RECIPE
2021-03-07 Discard pods. Bring a large pot of salted water to a boil and prepare an ice bath. Working with one vegetable at a time, blanch favas, peas, asparagus, snap peas, and …
From seriouseats.com


VEGAN PASTA PRIMAVERA WITH ROASTED VEGGIES - MINIMALIST BAKER …
For nearly effortless protein, we include chickpeas on the same sheet pan as the veggies. Season it all simply with oil, salt, and pepper and pop that tray in the oven. After roasting, the cherry …
From minimalistbaker.com


CHICKEN PRIMAVERA RECIPE | BON APPéTIT
2022-05-11 Add 8 oz. asparagus, woody ends trimmed, thinly sliced on a diagonal, and 1¼ cups shelled fresh peas (from about 1¼ lb. pods) or frozen peas and cook, stirring, until asparagus …
From bonappetit.com


EASY PASTA PRIMAVERA RECIPE | QUICK PASTA DINNER IDEA
2017-03-19 In a large pan over medium-high heat, add 1 tablespoon oil. Add the asparagus, snap peas and cauliflower and cook for 3-4 minutes, or until the vegetables are tender but not …
From lifemadesweeter.com


PASTA PRIMAVERA RECIPE - BBC FOOD
Heat the butter in a pan, add the garlic and fry for one minute. Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly. Add the …
From bbc.co.uk


HOW TO MAKE RAVIOLI PRIMAVERA - THE PIONEER WOMAN
2020-05-08 Season with salt. Splash in the wine, then the chicken broth. Cook until the liquid reduces a bit, about 3 minutes. Stir in the heavy cream and simmer 1 minute. Stir in the peas …
From thepioneerwoman.com


CREAMY LEMON CHICKEN PASTA PRIMAVERA - SIMPLY DELICIOUS
2022-03-23 Add the butter and oil to the pan. Add the chicken and cook for 6-7 minutes until golden on both sides and cooked through. Remove from the pan and set aside. Cook the …
From simply-delicious-food.com


ASPARAGUS PRIMAVERA WITH LEMON & TARRAGON - CHEF …
Cook for 6 minutes than stir in the asparagus. Return to the simmer and cook until the pasta is tender and chewy, another 5 minutes or so. Drain the works but not quite all the way, leave the …
From chefmichaelsmith.com


SPRING PEA AND ASPARAGUS PASTA - COOKIE AND KATE
2013-04-12 Scale 1x 2x 3x Ingredients. 1 pound (16 ounces) whole grain pasta (conchiglie, orecchiette, shells, fusilli or linguine will work); 4 tablespoons olive oil, plus more for garnish; 5 …
From cookieandkate.com


TRISHA YEARWOOD'S PASTA PRIMAVERA WITH TOMATOES, ASPARAGUS
Stir in asparagus, zucchini, vegetable stock, 3/4 teaspoon salt, and 1/4 teaspoon pepper; cover and cook until fork-tender, 8 to 10 minutes. Add carrot, and cook until heated through, about 2...
From people.com


PURPLE ASPARAGUS PASTA PRIMAVERA MEAL KIT DELIVERY | GOODFOOD
While the pasta cooks, halve the cherry tomatoes.Snap off and discard the woody ends of the purple asparagus; reserving 2 stalks (double for 4 portions), cut each stalk in thirds on an …
From makegoodfood.ca


PASTA PRIMAVERA - CULINARY HILL
2019-04-05 Add onions and cook until translucent, about 2 minutes. Stir in garlic until fragrant, about 30 seconds. Stir in chicken broth and wine (if using), scraping up any fond from the …
From culinaryhill.com


PASTA PRIMAVERA WITH HAM, PEAS, AND ASPARAGUS RECIPE FROM H-E-B
1 Lb fresh asparagus, ends trimmed and stalks thickly cut on a bias 1 cup(s) Agriform Grana Padano Cheese, grated, plus more as needed 1/4 cup(s) fresh chives, chopped fine
From heb.com


PASTA PRIMAVERA RECIPE WITH SAFFRON - RACHAEL RAY SHOW
2020-05-13 Preparation. Bring a pot of water to a boil for pasta. Place stock and saffron in small pot and reduce at a simmer by half, allowing the saffron to bloom and the stock to concentrate …
From rachaelrayshow.com


VEGAN PASTA PRIMAVERA – A COUPLE COOKS
2020-03-17 Mince the garlic. Cook the vegetables: Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the mushrooms and saute for 2 minutes. Add the soy sauce and …
From acouplecooks.com


PASTA PRIMAVERA WITH ASPARAGUS, PEAS, & CRèME FRAîCHE
2017-05-07 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 in half and asparagus stems into 1/4-inch-thick …
From thebrookcook.wordpress.com


VEGAN PASTA PRIMAVERA WITH GARLIC CASHEW SAUCE - AMBITIOUS …
2021-06-24 Vegan pasta primavera in 3 simple steps. Make the sauce & pasta. After making your creamy garlic cashew sauce, cook your pasta until al dente, according to the directions …
From ambitiouskitchen.com


PASTA PRIMAVERA WITH ASPARAGUS, PEAS, MUSHROOMS, AND BACON
2016-04-29 Add the butter to the skillet and once it’s melted, add the garlic, asparagus, mushrooms, and jalapeño. While occasionally stirring, cook until the asparagus and jalapeños …
From homesicktexan.com


Related Search