Toasted Spaghetti Primavera Recipes

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EASY PASTA PRIMAVERA RECIPE



Easy Pasta Primavera Recipe image

Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Provided by Suzy Karadsheh

Categories     Main Course

Number Of Ingredients 16

2 zucchini, (halved length-wise and sliced (half moons))
2 yellow squash, (halved length-wise and sliced (half moons))
2 to 3 carrots, (peeled and cut into short sticks)
1 red bell pepper, (cored and sliced into thin sticks)
1 yellow or orange bell pepper, (cored and sliced into thin sticks)
1 red onion, (halved and sliced (half moons))
3 large garlic cloves, (minced)
1 tbsp dried oregano, (more for later)
1 ½ tsp fresh thyme, (more for later)
Kosher salt
Black pepper
Extra virgin olive oil
12 ounces short pasta of your choice
8 oz grape tomatoes, (halved)
Zest of 1 large lemon
½ cup Parmesan cheese, (more to your liking)

Steps:

  • Heat oven to 450 degrees F.
  • Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
  • Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
  • While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
  • Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
  • Sprinkle Parmesan cheese and serve immediately.

Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving

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.

TOASTED SPAGHETTI PRIMAVERA



Toasted Spaghetti Primavera image

Provided by Amanda Hesser

Categories     dinner, pastas, project, main course

Time 2h30m

Yield Serves 4

Number Of Ingredients 17

1 cup fresh English peas, shelled, shells reserved, or 1 cup frozen peas
4 cups snap peas
Fine sea salt
1 small Romanesco broccoli, cut into small florets
12 sugar snap peas
20 1-inch-long carrots, cleaned
4 thin asparagus spears
6 very small French breakfast radishes, trimmed
About 6 tablespoons olive oil, plus more for drizzling
1 teaspoon finely grated garlic
1 tablespoon minced green garlic
1 teaspoon chopped capers
1/2 teaspoon red-pepper flakes
1 teaspoon red miso paste
Zest and juice of 1 lemon
1 pound bucatini
1/4 cup thinly sliced parsley

Steps:

  • Bring 4 cups water to a boil. Reduce heat to low, add pea shells and steep for 90 minutes. Strain and cool. Discard shells and reserve 2 cups of broth.
  • Preheat the oven to 300 degrees. Bring a large pot of heavily salted water to a boil. Prepare an ice-water bath. Drop the peas into the boiling water and cook until just soft, about 2 minutes (30 seconds if frozen). Using a strainer, transfer the peas to the ice water, then remove and roughly chop.
  • Return water to a boil. Boil the Romanesco and sugar snaps for 30 seconds; transfer to ice water with a slotted spoon. Boil carrots for 1 to 3 minutes and transfer them to the ice water. Save boiling water for the pasta, adding more water and salt as needed. Carefully separate the sugar snaps in half along their seams so that half of the peas remain hinged on each half of the shell.
  • Using a vegetable peeler or mandoline, slice asparagus and radishes lengthwise. Spread on a baking sheet. Toss with olive oil. Season with salt.
  • In a large saucepan set over medium heat, add 2 tablespoons olive oil. Add the garlic, green garlic, capers, pepper flakes and a large pinch of salt. Sauté until fragrant but before the garlic browns, 30 to 60 seconds. Add the pea broth and the miso paste and bring to a boil. Add the peas, sugar snaps, carrots and Romanesco. Season to taste with salt, miso, lemon zest and lemon juice. Remove from the heat and keep warm.
  • About 20 minutes before serving, break the pasta into 2-inch pieces and place on a baking sheet. Coat with 2 tablespoons olive oil and toast in the oven until golden, 10 to 15 minutes. Immediately transfer to the boiling salted water and cook until al dente. Transfer to the miso broth. Set over medium heat and stir until well combined and hot.
  • Portion the pasta and broth into 4 bowls. Top each with a few slices of asparagus and radish, a sprinkle of parsley and, if you choose, miner's lettuce or edible pansies. Drizzle with olive oil.

Nutrition Facts : @context http, Calories 854, UnsaturatedFat 18 grams, Carbohydrate 134 grams, Fat 24 grams, Fiber 20 grams, Protein 28 grams, SaturatedFat 3 grams, Sodium 1706 milligrams, Sugar 28 grams

ROASTED THREE-PEPPER PASTA PRIMAVERA



Roasted Three-Pepper Pasta Primavera image

Discover a pepper lover's dream come true with this Roasted Three-Pepper Pasta Primavera. Made with fresh roasted green, yellow and red peppers, PHILADELPHIA Chive & Onion Cream Cheese Spread and Parmesan cheese, this Roasted Three-Pepper Pasta Primavera won't disappoint.

Provided by My Food and Family

Categories     Recipes

Time 30m

Yield 4 servings, 1-1/4 cups each

Number Of Ingredients 7

1/2 lb. fettuccine, uncooked
1 each roasted green and yellow bell pepper
2 roasted red bell peppers, divided
3/4 cup fat-free reduced-sodium chicken broth
1/4 tsp. crushed red pepper
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat broiler.
  • Cook pasta in large saucepan as directed on package, omitting salt.
  • Meanwhile, cut roasted green pepper, yellow pepper and 1 roasted red pepper into strips; set aside. Blend broth, crushed pepper and remaining roasted red pepper in blender until smooth; pour into large saucepan. Add cream cheese spread; cook and stir on medium heat 1 to 2 min. or until cream cheese is completely melted and sauce is well blended and heated through. Remove from heat.
  • Drain pasta. Add to ingredients in saucepan along with the pepper strips; mix lightly. Top with Parmesan.

Nutrition Facts : Calories 360, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 13 g

NO-CREAM PASTA PRIMAVERA



No-Cream Pasta Primavera image

Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish.

Provided by amanda1432

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 21

1 (12 ounce) package penne pasta
1 yellow squash, chopped
1 zucchini, chopped
1 carrot, cut into matchsticks
½ red bell peppers, cut into matchsticks
½ pint grape tomatoes
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
¼ cup olive oil, divided
1 tablespoon Italian seasoning
½ tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 tablespoon butter
¼ large yellow onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons lemon zest
⅓ cup chopped fresh basil leaves
⅓ cup chopped fresh parsley
3 tablespoons balsamic vinegar
½ cup grated Romano cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
  • Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
  • Roast vegetables in preheated oven until tender, about 15 minutes.
  • Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

Nutrition Facts : Calories 406 calories, Carbohydrate 54.4 g, Cholesterol 15.4 mg, Fat 15.4 g, Fiber 5.9 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 251.8 mg, Sugar 4.4 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

BALSAMIC PASTA PRIMAVERA



Balsamic Pasta Primavera image

This fresh primavera recipe can be made any time of year. Balsamic, garlic, and olive oil combine to make a delicious sauce for this medley of cremini mushrooms, red onion, and yellow squash. Goes great over whole grain spaghetti, or your favorite pasta. Top with freshly grated Parmigiano-Reggiano or Pecorino Romano.

Provided by docMAMA

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 25m

Yield 4

Number Of Ingredients 11

8 ounces whole grain spaghetti
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
1 large clove garlic, minced
1 teaspoon Dijon mustard
freshly ground black pepper to taste
2 tablespoons extra-virgin olive oil
1 ½ cups cremini mushrooms, quartered
1 large yellow squash, halved and sliced
¼ red onion, coarsely chopped
2 tablespoons chopped fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 7 to 9 minutes.
  • Meanwhile, combine balsamic vinegar, 1/4 cup oil, garlic, Dijon mustard, and pepper in a small bowl. Set sauce aside.
  • Heat 2 tablespoons oil in a large pan over medium-high heat. Add mushrooms, squash, and onion. Cook for 3 minutes; stir in balsamic sauce mixture. Continue cooking until vegetables are tender, about 3 minutes more, adding parsley during the last minute of cooking. Drain cooked pasta, add to the pan, and toss to coat with sauce. Serve hot.

Nutrition Facts : Calories 428.3 calories, Carbohydrate 48.8 g, Fat 22.5 g, Fiber 8.2 g, Protein 9.5 g, SaturatedFat 2.9 g, Sodium 61.8 mg, Sugar 2.5 g

SUMMER PASTA PRIMAVERA



Summer Pasta Primavera image

With roasted tomatoes, zucchini, and corn, this pasta primavera is an ode to summer.

Provided by Jennifer Segal

Categories     Dinner

Time 45m

Yield 4-6

Number Of Ingredients 15

1¼ lbs (2 pints) cherry or grape tomatoes, halved
4 shallots, thinly sliced
5 cloves garlic, peeled and smashed
¼ cup extra virgin olive oil, plus more for serving
2 teaspoons salt
1½ teaspoons sugar
1 medium zucchini, cut into ¼-inch chunks
1½ cups fresh corn kernels, from 2 ears corn
12 oz fusilli (or similar shape) pasta
3 tablespoons unsalted butter
1 teaspoon herbes de Provence (see note)
⅛ teaspoon crushed red pepper flakes
½ cup grated pecorino romano cheese, plus more for serving
½ cup tightly packed basil leaves, roughly chopped
⅓ cup pine nuts, toasted (see note)

Steps:

  • Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil.
  • Combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated. Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula (the tomatoes will collapse; that's okay) and spread into an even layer. Roast for 5 minutes more, until the zucchini and corn are tender-crisp.
  • Meanwhile, cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan. Add the roasted vegetables and all their juices to the pasta, along with the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary. Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese.
  • Note: Herbes de Provence can be found in the spice section of your supermarket. Most markets carry it but if you can't find it, dried thyme may be substituted.
  • Note: To toast the pine nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.

Nutrition Facts : Calories 540, Fat 25 g, Carbohydrate 66 g, Protein 16 g, SaturatedFat 7 g, Sugar 11 g, Fiber 6 g, Sodium 695 mg, Cholesterol 27 mg

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.

PASTA PRIMAVERA WITH ROASTED GARLIC SAUCE



Pasta Primavera with Roasted Garlic Sauce image

Enjoy springtime with Pasta Primavera with Roasted Garlic Sauce. Serve this pasta primavera with a mixed green salad for a delicious meal.

Provided by My Food and Family

Categories     Home

Time 1h25m

Yield 4 servings

Number Of Ingredients 11

3 large heads of garlic
1 Tbsp. butter, divided
3 Tbsp. lemon juice
1 Tbsp. GREY POUPON Country Dijon Mustard
1/4 tsp. ground black pepper
1/2 lb. angel hair pasta, uncooked
1 cup sliced fresh mushrooms
1/2 cup each thin matchlike carrot and zucchini sticks
3/4 cup fat-free reduced-sodium chicken broth
1 cup chopped plum tomatoes
1 Tbsp. chopped fresh basil

Steps:

  • Heat oven to 400°F.
  • Place each head of garlic on separate sheet of foil. Melt 1 tsp. butter; brush evenly onto garlic. Wrap garlic (individually) in foil; place in shallow pan. Bake 45 min. or until tender. Cool 10 min.
  • Separate garlic cloves; squeeze pulp into blender. Discard skins. Add lemon juice, mustard and pepper to blender; blend until smooth.
  • Cook pasta as directed on package, omitting salt. Meanwhile, melt remaining butter in large skillet on medium heat. Add mushrooms, carrots and zucchini; cook 3 min. or until crisp-tender, stirring frequently. Add garlic mixture, broth, tomatoes and basil; mix well. Cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
  • Drain pasta; place in large bowl. Add vegetable mixture; mix lightly.

Nutrition Facts : Calories 310, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g

ONE-TRAY GARLIC PRIMAVERA PASTA RECIPE BY TASTY



One-Tray Garlic Primavera Pasta Recipe by Tasty image

Here's what you need: pasta, carrot, pepper, asparagus, garlic, olive oil, salt, pepper, parmesan cheese

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 9

2 cups pasta, cooked al dente
½ cup carrot, sliced
¾ cup pepper, chopped
¾ cup asparagus
1 tablespoon garlic, minced
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper
parmesan cheese, optional

Steps:

  • Take two sheets of aluminum foil, about 12x12-inch, (30x30 cm) and stack them on top of each other.
  • Fold one side of the foil about ⅓ of the way across sheet, repeat for opposite side.
  • Pinch the corner to form a point and then flatten it to the short side of the foil, forming a raised corner. Repeat for all four sides, and make four of these.
  • Preheat oven to 400ºF (200ºC).
  • Add all of the ingredients to one of the foil boats, then stir.
  • Bake for 12 minutes.
  • Allow to cool for 10 minutes.
  • Eat or pack into tupperware and refrigerate 3-5 days.
  • Enjoy!

Nutrition Facts : Calories 767 calories, Carbohydrate 146 grams, Fat 10 grams, Fiber 13 grams, Protein 26 grams, Sugar 6 grams

ROASTED VEGETABLE PASTA PRIMAVERA



Roasted Vegetable Pasta Primavera image

This recipe is only a slight adaptation of Giada De Laurentis' Pasta Primavera, found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html I adapted this while teaching the 2013 cooking elective at my daughter's charter school. This is one of the recipes my 30 students will make while "visiting" Italy.

Provided by Tinkerbell

Categories     European

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 carrots, peeled and cut into thin strips
2 medium zucchini, washed and cut into thin strips
2 yellow squash, washed and cut into thin strips
1 small onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
salt and pepper, to taste
1 tablespoon mixed Italian herbs (or use herbes de Provence)
1 lb farfalle pasta (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup parmesan cheese, grated

Steps:

  • Preheat the oven to 450 degrees F.
  • In a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake about 20 minutes, stirring after the first 10 minutes.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Remove about 1 cup of the cooking liquid, and set aside, then drain the pasta.
  • In a large bowl, toss the pasta with the vegetable mixture. Toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
  • Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.

Nutrition Facts : Calories 459, Fat 13.2, SaturatedFat 3, Cholesterol 7.3, Sodium 167.7, Carbohydrate 70, Fiber 6, Sugar 9.3, Protein 16

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EASY PASTA PRIMAVERA RECIPE - NATASHASKITCHEN.COM
2022-04-12 Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes. 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 ...
From natashaskitchen.com


PASTA PRIMAVERA RECIPE - JOYFOODSUNSHINE
2021-04-14 Add the broccoli, red pepper and zucchini and cook until tender (about 3-4 minutes) Add tomatoes, corn, peas, Italian seasoning, salt, pepper and butter. Cook until butter is melted. Whisk together olive oil, lemon juice in a small bowl. Drain cooked pasta, reserving ½ …
From joyfoodsunshine.com


TOASTED SAFFRON PASTA PRIMAVERA - A HINT OF ROSEMARY
2018-08-08 Add spaghetti, garlic, and saffron. Cook, stirring constantly, until spaghetti is lightly toasted, about 3 minutes. Be sure to lift and stir the spaghetti continuously. Add the water, wine, and salt. Bring to a boil and cook, stirring occasionally, until spaghetti is tender, 8 to 10 minutes. Reserve 1 cup cooking water and drain.
From ahintofrosemary.com


PASTA PRIMAVERA RECIPE | THE TABLE BY HARRY & DAVID
Instructions: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Drain, reserving 2 cups of pasta water, and toss the pasta with a bit of oil to prevent it from sticking together. Cover the pasta to keep warm. Line a …
From harryanddavid.com


ROASTED VEGETABLE PASTA PRIMAVERA RECIPE - TALKING MEALS
2021-05-13 Using the same pasta pot on Medium-Low heat, add the olive oil, garlic, and halved tomatoes. Sautee for 4-5 minutes, stirring so the garlic doesn’t burn. Add the half and half and the reserved cup of pasta water, then stir to combine. Turn the heat off. With pot removed from the heat, add the pasta and stir to combine.
From talkingmeals.com


ROASTED VEGETABLE PASTA PRIMAVERA - MY TURN FOR US
2013-08-12 Place in the oven and roast for 35 minutes. Toss and turn the vegetables a few times during the roasting. And continue to roast in oven until the veggies are caramelized and tender. Meanwhile cook the farfalle according to the package directions until al dente. Drain the pasta reserving 1-2 cups of the pasta water.
From myturnforus.com


EASY PASTA PRIMAVERA RECIPE - EVOLVING TABLE
2022-07-20 Preheat oven to 425 ℉. Toss zucchini, squash, peppers, onion, and asparagus in a large bowl with 2 tablespoons olive oil, 1 teaspoon salt, ¼ teaspoon pepper, and 1 teaspoon Italian seasonings. Place vegetables on a large parchment paper-lined baking sheet. Bake for 15-17 minutes, or until vegetables are tender.
From evolvingtable.com


PASTA PRIMAVERA WITH ROASTED VEGETABLES - LITTLE BROKEN
2018-04-25 Vegetables. Preheat the oven to 450 degrees F. Line a large sheet pan with parchment paper and set aside. In a large bowl, toss together the vegetables, olive oil, and Italian seasoning. Season with salt and pepper, to taste. Arrange the vegetables in a single layer on the sheet pan.
From littlebroken.com


PASTA PRIMAVERA — THE SCOTTO SISTERS
2021-04-21 ½ cup lightly toasted pine nuts (optional) 1. Heat 5 tbsp. olive oil in a 12” skillet over medium heat. Add ⅔ of the garlic and cook until golden, about 2 minutes. 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 ...
From scottosisters.com


GIADA DE LAURENTIIS SHARES THE PERFECT SPRING PASTA PRIMAVERA …
2022-04-06 Cook the pasta in a large pot of salted boiling water until al dente, about 8 minutes. Drain, reserving 1 cup of the liquid. Toss the vegetable mixture and pasta in a large bowl to combine. Add the cherry tomatoes and enough reserved liquid to moisten, and toss. Season the pasta with salt and pepper to taste.
From eatthis.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


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


ROASTED VEGETABLE PASTA PRIMAVERA - DREAMFIELDS FOODS
Directions. Preheat your oven to 500 degrees. In a small skillet, add the pine nuts and cook over medium-low until toasted and fragrant, about 5-9 minutes. Remove the pine nuts to a plate and set off to the side. In the same skillet add 1/2 a tablespoon of olive oil and heat over medium-low.
From dreamfieldsfoods.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 medium-high heat. Add red onion and carrot and saute 2 minutes. …
From cookingclassy.com


PERFECT PASTA PRIMAVERA | CHEW OUT LOUD
2022-05-23 Season: Add Italian seasoning, salt, and pepper to the veggie mixture, stirring to combine well. Dissolve 1 TB cornstarch in 2 cups broth; when fully dissolved, add to the veggie mixture and bring to a boil until thickened. Combine: Pour veggie mixture over cooked pasta in …
From chewoutloud.com


ROASTED VEGETABLE PASTA PRIMAVERA - SIMPLY SCRATCH
2014-03-25 Preheat your oven to 500°. In a small dry skillet, add the pine nuts and cook over medium-low until toasted and fragrant, about 5-8 minutes. Remove the pine nuts to a plate and set off to the side. In the same skillet add 1/2 teaspoon of olive oil and heat over medium-low.
From simplyscratch.com


TOASTED SAFFRON PASTA PRIMAVERA RECIPE
May 30, 2018 - Get the recipe for Toasted Saffron Pasta Primavera. May 30, 2018 - Get the recipe for Toasted Saffron Pasta Primavera. May 30, 2018 - Get the recipe for Toasted Saffron Pasta Primavera. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com


GIADA'S PASTA PRIMAVERA WITH ROASTED VEGETABLES – GIADZY
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 ...
From giadzy.com


SPAGHETTI PRIMAVERA WITH ROASTED ASPARAGUS AND TOMATOES
2019-05-24 Vegetables: Fill a large pot with water and bring to a boil. Take asparagus, shave the fibrous part off the surface of the stems and cut off about 2 inches from the bottom. 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.
From sugarlovespices.com


ROASTED-ASPARAGUS PASTA PRIMAVERA RECIPE | MYRECIPES
Roasted-Asparagus Pasta Primavera. Be the first to rate & review! Prep: 10 minutes; Cook: 20 minutesWe streamlined this recipe to focus on three star vegetables instead of a garden variety. Roasting the vegetables intensifies their flavor and also simplifies the preparation and cleanup. Look for precut matchstick carrots in the produce section ...
From myrecipes.com


CREAMY PASTA PRIMAVERA (ONE POT MEAL!} - SPEND WITH PENNIES
2019-01-29 Cook pasta al dente according to package directions and set aside. In a large skillet add butter, and melt over medium heat. Add garlic and cook until fragrant, about one minute. Add zucchini, asparagus, peppers and cook 1 minute more. Add broth, bring to a simmer and let cook 2-3 minutes or until vegetables are tender-crisp.
From spendwithpennies.com


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