Spaghetti Primavera Recipes

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SPAGHETTI PRIMAVERA



Spaghetti Primavera image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 21

4 tablespoons olive oil
Salt
1/2 cup shelled fresh peas
3/4 cup heavy cream
3 tablespoons mascarpone
3 tablespoons unsalted butter
1/4 cup grated Parmesan cheese (about 1 ounce), approximately, plus additional cheese for the table
Freshly ground pepper to taste
2 tablespoons pine nuts
1 cup thinly sliced mushrooms
1 medium-size zucchini, split and sliced 1/8 inch thick
1 cup broccoli flowerets
1/2 cup green beans, preferably haricots verts, trimmed and cut 1 inch long
12 very thin asparagus, cut in 1-inch segments
1 teaspoon finely chopped jalapeno pepper or 1/2 teaspoon red pepper flakes
1 tablespoon finely chopped garlic
3 sprigs basil, leaves only, chopped fine
4 fresh ripe plum tomatoes, seeded and cut in 1/2-inch cubes
1/2 pound spaghetti
2 tablespoons chopped chives
Whole basil leaves for garnish

Steps:

  • Bring 1 gallon of water with 1 tablespoon of the olive oil to a boil. Let simmer until ready to cook the pasta.
  • In a 1 1/2- to 2-quart saucepan, bring a quart of water with 1/2 tablespoon salt to a boil. Add the fresh peas and cook for 3 minutes. Drain, cool the peas under cold running water and drain again. Set the peas aside.
  • In the same saucepan, combine the heavy cream, mascarpone, butter, Parmesan cheese, a pinch of salt and freshly ground pepper. Cook slowly over low heat for 5 minutes. Remove from heat and set aside.
  • In a large skillet, place 2 tablespoons olive oil and toast the pine nuts over high heat until light brown. Add the mushrooms, zucchini, broccoli, green beans, asparagus and jalapeno pepper, and cook, stirring, for 5 to 7 minutes. Season with salt and pepper to taste. Stir in the peas and set aside.
  • Warm the remaining tablespoon of olive oil in a small pan over medium heat. Add the garlic and basil and cook slowly for 2 minutes. Do not allow the garlic to color. Add the tomatoes, salt and pepper to taste, and cook another 3 to 4 minutes. Mix with the sauteed vegetables.
  • Just before serving, add a tablespoon of salt to the boiling water, plunge the spaghetti into the water, stir and cook for 5 to 7 minutes until al dente. Drain and return the spaghetti to the pot. Add the reserved Parmesan cream sauce, the chives and half of the sauteed vegetable mixture. Toss well for two minutes and add a little additional Parmesan cheese if the sauce needs thickening.
  • Pour the spaghetti mixture into a warm bowl. Sprinkle the remaining vegetables over it. Decorate with basil leaves and serve grated Parmesan cheese on the side.

Nutrition Facts : @context http, Calories 715, UnsaturatedFat 24 grams, Carbohydrate 57 grams, Fat 49 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 22 grams, Sodium 836 milligrams, Sugar 9 grams, TransFat 0 grams

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



Pasta Primavera image

"This colorful pasta and vegetable toss is a great quick meal," assures Charlotte McDaniel of Anniston, Alabama. It has such a special taste it's hard to believe it costs just 50¢ a serving.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

2 cups fresh broccoli florets
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 large carrot, julienned
1/2 cup milk
1/4 cup grated Parmesan cheese
1 garlic clove, minced
1/8 teaspoon pepper
3 cups cooked spaghetti

Steps:

  • In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through.

Nutrition Facts : Calories 238 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 425mg sodium, Carbohydrate 43g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

PASTA PRIMAVERA



Pasta primavera image

Use fresh garden peas in this pasta primavera for a simple, colourful seasonal dish

Provided by Geraldene Holt

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 35m

Number Of Ingredients 10

85g unsalted butter
1½ tbsp each chopped parsley , mint and chives
400g shelled garden peas , about 1.25kg/2lbs 12oz in their pods
200g baby carrot , ideally with leaves
200g baby or regular sized courgettes
200g slim green beans
400g tagliatelle
splash of olive oil
finely grated zest and juice of 1 lemon
as much fresh basil as you like

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.

Nutrition Facts : Calories 634 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 93 grams carbohydrates, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 0.09 milligram of sodium

SPAGHETTI SQUASH PRIMAVERA



Spaghetti Squash Primavera image

This is my version of a recipe that came with my weekly produce basket, which contained several of the ingredients in the recipe. I made a few changes to suit my tastes, and the results were delicious! It makes a great vegetarian main course, or a nice accompaniment to a meat entree.

Provided by Joanna Childs Mondragon

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 6

Number Of Ingredients 10

1 spaghetti squash
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 large clove garlic, minced
1 large zucchini, cut into bite-size pieces
1 green bell pepper, chopped
1 tablespoon dried Italian herb seasoning
fresh ground black pepper, to taste
1 ½ cups chopped tomato
¾ cup crumbled feta cheese

Steps:

  • Pierce the shell of the spaghetti squash with a fork and place in a microwave-safe dish; cook in microwave on High for 12 minutes. Set aside to cook until cool enough to handle. Slice in half lengthwise; remove the seeds. Use a fork to pull the flesh of the squash away from the shell and place into a large bowl; fluff with the fork to separate the strands as much as possible.
  • Heat the olive oil in a large skillet over medium heat. Cook and stir the onion in the hot oil until just tender, about 3 minutes. Add the garlic and continue cooking and stirring another 3 minutes. Stir the zucchini and green bell pepper into the mixture; season with the Italian herb seasoning and black pepper. Pour the tomatoes into the skillet. Continue cooking just until the tomatoes are warmed, 3 to 5 minutes. Add the squash to the skillet and toss until evenly mixed. Sprinkle with the feta cheese and toss again to serve.

Nutrition Facts : Calories 158.1 calories, Carbohydrate 15.9 g, Cholesterol 16.7 mg, Fat 9.5 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 3.6 g, Sodium 238.4 mg, Sugar 4.2 g

PRIMAVERA SPAGHETTI SQUASH RECIPE BY TASTY



Primavera Spaghetti Squash Recipe by Tasty image

When baked in the oven, the inside of spaghetti squash takes on a noodle-like texture, making it a perfect low-carb alternative to your favorite pasta recipe. And this creamy primavera recipe takes spaghetti squash to the next level. The squash is loaded with vegetables like mushroom, broccoli, and asparagus, then it's tossed with a creamy parmesan mixture, which you can also make dairy-free.

Provided by Merle O'Neal

Categories     Dinner

Time 1h5m

Yield 2 servings

Number Of Ingredients 17

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 tablespoon olive oil
1 tablespoon garlic
½ cup onion, diced
1 cup mushroom, sliced
1 cup broccoli florets
1 cup asparagus, chopped
½ cup squash, sliced
½ cup cherry tomato, halved
1 teaspoon salt
1 teaspoon pepper
½ cup milk, or milk alternative
¼ cup vegetarian parmesan cheese
2 tablespoons lemon juice

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
  • Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
  • Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
  • Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality.
  • In the pan combine "spaghetti" with vegetables. Return to the squash and top with Parmesan.
  • Enjoy!

Nutrition Facts : Calories 444 calories, Carbohydrate 45 grams, Fat 26 grams, Fiber 11 grams, Protein 15 grams, Sugar 18 grams

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

CLASSIC SPAGHETTI PRIMAVERA



Classic Spaghetti Primavera image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

1/2 pound fresh spaghetti
1 1/2 cups broccoli florets
1 cup zucchini, cut into 1/2-inch dice
1/2 cup thin asparagus, cut into 1 1/2-inch lengths
1/2 cup green beans, cut into 1 1/2-inch lengths
1/2 cup fresh or frozen peas
2 tablespoons olive oil
1 cup sliced mushrooms
2 teaspoon minced garlic
2 cups seeded and diced tomatoes, including any juices
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1/4 to 1/3 cups chicken broth-if necessary
3 tablespoons unsalted butter
1/2 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup toasted pine nuts
Salt and pepper to taste

Steps:

  • Bring a large pot of salted water to a boil, add spaghetti and cook until a little less than al dente, about 3 minutes. When done, drain, dry and return to the pot. Meanwhile bring another large pot of salted water to a boil. Add broccoli, zucchini, asparagus, and green beans. Cook for 3 minutes. Add peas and cook for one minute more. Drain vegetables and refresh in a bowl of cold water and set aside. In a skillet heat oil and add mushrooms and cook until firm, about 2 minutes. Add the tomatoes, including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir in parsley and basil, and then add cooked spaghetti. Toss to combine. Then add the cooked green vegetables and toss gently until just heated through. Add some chicken broth if the mixture is too dry. Meanwhile, make your cream sauce. In a saucepan melt butter and add cream and heat until hot. Add Parmesan cheese and stir to combine. Add the cream sauce to the spaghetti mixture and gently to coat the spaghetti. Transfer to a serving dish and top with pine nuts, freshly ground black pepper and Parmesan cheese.

PRODUCE DRAWER PRIMAVERA



Produce Drawer Primavera image

Primavera is Italian for 'spring' and Pasta Primavera is a classic dish that uses lots of fresh vegetables. Ree remembers eating it as a child and she emptied the produce drawer in her fridge for this satisfying and economic version.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Kosher salt
12 ounces linguini
3 tablespoons olive oil
3 tablespoons butter
1 orange bell pepper, thinly sliced
1 yellow squash, halved and cut into half-moons
5 to 6 asparagus spears, cut into 1-inch pieces
3 to 4 cremini mushrooms, thinly sliced
Freshly ground black pepper
1 cup diced ham
1 small red onion, thinly sliced
4 cloves garlic, thinly sliced
1 tablespoon chopped fresh oregano leaves
2 teaspoons minced fresh thyme leaves
1/2 cup white wine
1 cup heavy cream
2 tablespoon prepared pesto
1/2 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente and then drain, reserving 1 cup of the pasta water.
  • Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet on a medium-high heat. Add the bell pepper, squash, asparagus, and mushrooms and cook, stirring, for a couple of minutes to soften. Season with a pinch of salt and pepper then remove to a plate.
  • Lower the heat to medium and add the remaining olive oil and butter. Add the ham, onion, garlic, and herbs along with a pinch of salt and pepper. Cook, stirring to ensure the garlic doesn't burn, 2 to 3 minutes. Deglaze with the white wine, scraping up the bottom of the pan. Add the cream and prepared pesto, stir to combine. Bring to a simmer and allow to thicken, 1 to 2 minutes.
  • Add the reserved vegetables and cooked pasta to the skillet, then toss to combine. Taste and adjust the seasoning as needed. Thin the sauce with the reserved pasta water if necessary. Garnish with the Parmesan and serve.

LE CIRQUE'S SPAGHETTI PRIMAVERA



Le Cirque's Spaghetti Primavera image

This is Sirio Maccione's own creation, as it was served at his famous restaurant. The list of ingredients is long but it is really quite simple dish. You can substitute good, organic diced tomatoes for the fresh. This will serve 8 as an appetizer or 4 as a main dish.

Provided by Chef Kate

Categories     One Dish Meal

Time 50m

Yield 4-8 serving(s)

Number Of Ingredients 21

1 lb broccoli
2 small zucchini
4 asparagus spears, trimmed, about 5-inch long
1 1/2 cups green beans, trimmed and cut into 1-inch lengths
1/2 cup green peas (fresh or frozen)
3/4 cup pea pods (fresh or frozen) (optional)
1 tablespoon canola oil
2 cups mushrooms, thinly sliced
salt & freshly ground black pepper
1 teaspoon red chilies or 1 teaspoon green chili
1/4 cup parsley, finely chopped
6 tablespoons olive oil
1 teaspoon garlic, finely chopped
1/4 cup fresh basil, chopped (or 1 teaspoon dried)
3 cups tomatoes, ripe, peeled, seeded, cut into chunks (reserve the liquid)
1 lb spaghetti
4 tablespoons unsalted butter
2 tablespoons unsalted chicken stock, preferably homemade
1/2 cup heavy cream
2/3 cup parmigiano-reggiano cheese, freshly grated
1/3 cup pine nuts

Steps:

  • Trim broccoli and break into small florets (reserve stems for another use).
  • Trim the ends of the zucchini but do not peel.
  • Cut each zucchini into quarters lengthwise and then cut each quarter into 1" pieces--you should have 1 and 1/2 cups of zucchini, not more.
  • Cut each asparagus spear into thirds.
  • Cook each of the green vegetables separately in boiling salted water to cover, just long so that each vegetable remains crisp but tender (Broccoli, zucchini, asparagus and green beans about 5 minutes, peas and pea pods about one minute if fresh, 30 seconds if frozen).
  • Drain well then rinse in cold water, drain again, and combine the vegetables in a mixing bowl.
  • Heat the canola oil in a skillet and add the mushrooms, season to taste with salt and pepper and cook about two minutes.
  • Add mushrooms to the bowl of mixed vegetables.
  • Add the chopped chiles and the parsley to the mixed vegetables.
  • Heat 3 tablespoons of olive oil in a saucepan and add half the garlic, all the tomatoes and salt and pepper to taste.
  • Cook for about 4 minutes, stirring gently so as not to break up the tomatoes.
  • Add the basil, stir and remove from heat, keeping it covered.
  • Cook the spaghetti in boiling salted water until al dente; drain and return to the pot.
  • Heat the other 3 tablespoons of oil in a large skillet and add the remaining garlic and all the vegetable mixture.
  • Cook stirring gently, just to heat through.
  • In a pan large enough to hold the pasta and the vegetables, melt the butter.
  • Once melted, add the chicken broth, the cream, and the parmesan, cooking gently on and off heat till smooth.
  • Add the spaghetti and toss quickly to blend.
  • Add half the vegetable mixture and the reserved liquid from the tomatoes, tossing over very low heat.
  • Add the remaining vegetables, and, if the suace seems too dry, about 1/4 cup more cream--but the sauce should not be soupy.
  • Add the pine nuts and give the mixture a final toss.
  • Place equal amounts of the pasta mixture in 4 or 8 shallow soup bowls, depending on whether this is to be an appetizer or a main dish.
  • Spoon equal amounts of the tomato mixture over each portion.
  • Serve immediately.

Nutrition Facts : Calories 1083.8, Fat 60.5, SaturatedFat 20.6, Cholesterol 80.9, Sodium 307.4, Carbohydrate 110.8, Fiber 12.5, Sugar 11.4, Protein 30.9

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From cookingclassy.com


PASTA PRIMAVERA RECIPE - LOVE AND LEMONS
2022-06-13 Heat the oil in a large, deep skillet over medium heat. Add the garlic, squash, zucchini, asparagus, tomatoes, onion, salt, and several grinds of pepper and sauté for 3 to 4 minutes, or until the vegetables are tender. Add the pasta, peas, cheese, lemon juice, and a pinch of red pepper flakes and toss to combine.
From loveandlemons.com


SPAGHETTI PRIMAVERA - CONTINENTAL CUISINE CHEFS
2020-09-18 Steps. 1. Done. Cut carrots, squash, zucchini, white onion, and bell peppers into long, thin, and equal slices and place them in a baking try evenly. 2. Done. Sprinkle salt and ground bell pepper all over the vegetables along with …
From continentalcuisinechefs.com


SPAGHETTI PRIMAVERA PIE | LEITE'S CULINARIA
2021-05-04 Directions. Preheat the oven to 400°F (200°C). Place the zucchini, tomatoes, bell pepper, and red onion on a rimmed baking sheet. Drizzle with the oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper and toss to coat evenly. Bake until the vegetables are tender and lightly browned, stirring once, about 20 minutes.
From leitesculinaria.com


SPAGHETTI PRIMAVERA RECIPE | ANNABEL KARMEL
Spaghetti Primavera. Brimming with veggies, Spaghetti Primavera is a colourful pasta dish that can be made using spaghetti or tagliatelle. For another easy classic, next try this Spaghetti Carbonara. Vegetarian Children's Recipes. 3 minutes.
From annabelkarmel.com


PASTA PRIMAVERA, THE RECIPE THAT NEVER WAS - LA CUCINA ITALIANA
2022-05-13 Prepare the vegetables. Bring a pot of water to a boil add salt and cook the peas and set a timer for 10 minutes. In the meantime, clean and chop the zucchini into your choice of round slices or ½” cubes. Once the peas have cooked for 10 minutes, add the zucchini to the pot. After 5 minutes, add the asparagus spears, and let cook for 2 minutes.
From lacucinaitaliana.com


HEALTHY PASTA PRIMAVERA – A SPAGHETTI PRIMAVERA RECIPE
2022-02-18 3. Add the petit pois, broad beans and courgette then bring back to the boil and simmer for another couple of minutes. 4. Add the asparagus and simmer for a further minute. 5. Remove 200ml of the liquid from the pan and keep aside. 6. Drain the remainder of the stock pan and add the vegetables to the spaghetti. 7.
From justaveragejen.com


BEST PASTA PRIMAVERA RECIPE - HOW TO MAKE PASTA PRIMAVERA
2021-04-09 Cook, stirring occasionally, until mushrooms are golden and tender, 4 to 6 minutes. Transfer mushrooms to bowl with radishes. Return skillet to medium heat and add remaining oil. Add dark green ...
From delish.com


SPAGHETTI PRIMAVERA RECIPE - SIRIO MACCIONI | FOOD & WINE
Preheat the oven to 300°. Spread the pine nuts in a pie plate and toast for about 12 minutes, or until golden. Advertisement. Step 2. In a small skillet, heat 2 tablespoons of the olive oil. Add ...
From foodandwine.com


PASTA PRIMAVERA RECIPES - COOKING WITH NONNA
2022-04-29 Enjoy these Pasta Primavera Recipes! Advertisement. Pasta Primavera Recipes. No recipes match your criteria. Find a recipe among the following categories ADVERTISEMENT. Visit my Italy. Latest Recipes. Lemon Ricotta Pasta. No Bake Ricotta Chocolate Chip Tart. Paccheri with Pancetta Sauce. Spaghetti with Cherry Tomatoes . Leftover Colomba Parfaits. …
From cookingwithnonna.com


PASTA PRIMAVERA - CULINARY HILL
2022-06-02 Step-by-step instructions. In a small bowl, add tomatoes, olive oil, garlic, ¼ teaspoon salt, and ¼ teaspoon pepper and toss to combine. Set aside. In a large Dutch oven or stock pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, stirring often, about 10 minutes.
From culinaryhill.com


SPAGHETTI ALLA PRIMAVERA RECIPE | RACHAEL RAY
Salt the boiling water and add the pasta. Cook until 1 minute shy of the package directions. Scoop out half a cup of the starchy cooking water, then drain the pasta. Step 4. In a medium skillet, stir the pine nuts over medium heat until toasted, about 4 minutes. Transfer to a plate and let cool. Increase heat to medium-high. Add 2 tbsp. oil to ...
From rachaelray.com


SPAGHETTI PRIMAVERA RECIPE: HOW TO MAKE SPAGHETTI PRIMAVERA …
2020-10-01 300 gm pasta spaghetti; 1/2 cup carrot; 1 yellow bell pepper; 1/2 cup yellow zucchini; 8 cherry tomatoes; 1/2 cup parmesan cheese; 2 cup water; 2 teaspoon lemon juice
From recipes.timesofindia.com


PASTA PRIMAVERA - THE PIONEER WOMAN
2007-08-06 Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken. Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet.
From thepioneerwoman.com


PASTA PRIMAVERA | BLUE JEAN CHEF - MEREDITH LAURENCE
Pasta Primavera. This classic pasta dish is made with a colorful array of sautéed vegetables in a light Parmesan lemon sauce. Primavera, actually means "springtime" in Italian and this is a great pasta recipe that features bright vegetables found in the spring and early summer. This quick and easy dinner may have a long ingredient list, but it ...
From bluejeanchef.com


PASTA PRIMAVERA (HOW TO MAKE AHEAD, VEGGIE VARIATIONS, TIPS
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 season with ¼ teaspoon salt. Sauté 2 minutes or until veggies are tender-crisp. Transfer veggies to a large bowl; set aside. Make cream sauce.
From carlsbadcravings.com


PASTA PRIMAVERA - TWO PEAS & THEIR POD
2019-05-06 Add the shallot and garlic and cook for 2 minutes. Stir in the lemon zest and vegetable broth. Simmer until the broth reduces by half, about 4 to 5 minutes. Stir in the heavy cream and 2 tablespoons of lemon juice. Stir the peas into the pot with the pasta. Stir in the cooked vegetables.
From twopeasandtheirpod.com


PASTA PRIMAVERA RECIPE - THE SHORTCUT KITCHEN
2021-08-12 Add all vegetables except for peas. Stir in chicken stock and simmer for 3-4 minutes. When veggies are cooked and tender, but still crisp, Stir in Alfredo sauce and peas, let simmer for 2 minutes. Sprinkle in parmesan cheese and add pasta. Mix until fully coated and heated through - about 2 minutes.
From centslessdeals.com


EASY PASTA PRIMAVERA RECIPE - NATASHASKITCHEN.COM
2022-04-12 Season with salt and black pepper, to taste. Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute. Add the pasta, lemon juice, and parmesan cheese to the skillet. Toss to combine. Season with salt and pepper to taste.
From natashaskitchen.com


PERFECT PASTA PRIMAVERA | CHEW OUT LOUD
2022-05-23 Cook Veggies: While pasta is cooking: heat olive oil in a large heavy skillet over medium-high heat. Add onions and stir 2-3 min. or until softened. Add garlic, stirring 1 minute. Add broccoli and carrots, stirring 2-3 min. Add bell pepper and cook another 2 min. Add the squash/zucchini, tomatoes, and mushrooms, stirring 2-3 minutes or just ...
From chewoutloud.com


DELICIOUS SUMMER PASTA RECIPES TO MAKE AT HOME | HEXCLAD
2018-06-22 Instead of making a complete sauce, roast and puree a few fresh tomatoes, then add a few ingredients to keep the sauce light and fresh. Add minced garlic, a little bit of sugar to offset the acidity, and fresh herbs and spices to add flavor and depth. This way, you’ll get your marinara sauce with a lighter take.
From hexclad.com


PASTA PRIMAVERA — THE SCOTTO SISTERS
2021-04-21 Add mushrooms and cook until golden, about 3 minutes. Add broccoli, peas, and zucchini; cook 3 minutes. Add pasta, Parmesan, and butter, season with salt and pepper, and toss to combine. Transfer to serving dish. 2. Bring remaining olive oil and garlic, tomatoes, and basil to a simmer over medium heat. Pour over pasta and garnish with pine nuts ...
From scottosisters.com


SPAGHETTI PRIMAVERA RECIPE | MYRECIPES
Advertisement. Step 2. Bring a large pot of salted water to a boil, add spaghetti and cook according to package directions, stirring often, until al dente. While water is coming to a boil, begin preparation of sauce: Bring 1 cup water to a boil in a large skillet. Add green beans and broccoli, cover and cook over medium heat until tender, about ...
From myrecipes.com


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