Vicolo Pizza Primavera Recipes

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PENNE PRIMAVERA



Penne Primavera image

A great, flavorful pasta dish for the summertime when you don't want something heavy.

Provided by calead910

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
1 clove garlic, crushed
2 cups broccoli florets
1 medium carrot, julienned
2 cups vegetable broth
1 (8 ounce) package penne pasta
½ cup frozen peas
½ cup freshly grated Parmesan cheese

Steps:

  • Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
  • In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
  • Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.

Nutrition Facts : Calories 346.9 calories, Carbohydrate 53.6 g, Cholesterol 8.8 mg, Fat 8 g, Fiber 5.7 g, Protein 14.9 g, SaturatedFat 2.5 g, Sodium 426.6 mg, Sugar 4.9 g

PASTA PRIMAVERA



Pasta Primavera image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 to 8 servings.

Number Of Ingredients 22

1 bunch broccoli, florets
2 small yellow squash
4 asparagus spears, each about 5 inches long
1 1/2 cups green beans, trimmed and cut into 1-inch lengths
Salt to taste
3/4 cup fresh or frozen peas
1/2 cup snow peas
1 tablespoon peanut, vegetable or corn oil
2 cups thinly sliced mushrooms
Freshly ground pepper to taste
1 teaspoon chopped hot, fresh, red or green chillies, or about 1/2 teaspoon dried red pepper flakes
1/4 cup finely chopped parsley
6 tablespoons olive oil
2 cloves finely chopped garlic
3 tomatoes cubed
1/4 cup fresh basil leaves, julienned
1 pound fresh fettucine
4 tablespoons butter
2 tablespoons fresh or canned chicken broth
1/2 cup heavy cream
2/3 cup Parmesan cheese
1/2 cup pine nuts

Steps:

  • Trim the broccoli and break it into bite-size florets. Set aside. Trim off and discard the ends of the yellow squash but do not peel. Cut the squash into quarters. Cut each quarter into 1-inch or slightly longer lengths. There should be about 11/2 cups, no more. Set aside. Cut each asparagus spear into thirds. Set aside. Cook each of the green vegetables separately in boiling salted water to cover. The essential thing is to cook each vegetable so that it remains crisp-tender. Cook the broccoli, squash, green beans, and asparagus for about 5 minutes. Drain well, run under cold water to chill, and drain thoroughly. Combine them in a mixing bowl. Cook the peas and snow peas for about minute if fresh, or 30 seconds if frozen. Drain, chill, and drain again. Combine them in a mixing bowl. Heat the peanut oil in a skillet and add the mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook for about 2 minutes. Add the mushrooms to the vegetables. Add the chopped chilies and parsley. Heat 3 tablespoons of the olive oil in a saucepan and add half the garlic, the tomatoes, salt, and pepper to taste. Cook for about 4 minutes, stirring gently so as not to break up the tomatoes more than is essential. Add the basil, stir and set aside. Heat the remaining 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, just to heat through. Drop the spaghetti into boiling salted water. Cook until al dente. The spaghetti when ready must retain just a slight resilience in the center. Drain well. Melt the butter in a utensil large enough to hold the drained spaghetti and vegetables. Add the chicken broth, 1/2 cup cream, and cheese, stirring constantly. Cook gently on and off the heat until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing and stirring over very low heat. Add the remaining vegetables and, if the sauce seems too dry, add about 1/4 cup more cream. The sauce should not be soupy. Add the pine nuts and give the mixture one final tossing. Serve equal portions of the spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately. Four

PIZZA PRIMAVERA



Pizza Primavera image

If you are trying to get more veggies into your diet then try this. It is loaded with broccoli, asparagus, carrots, tomatoes, and mushrooms and loaded with fresh mozzarella cheese. You can use a pre-made pizza shell of make your own. There are many great recipes for pizza crust already posted on Zaar. The cooking time assumes that a pre-made crust is being used.

Provided by PaulaG

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 (16 inch) prepared pizza crust
1/4 cup reduced-fat Italian salad dressing
3 garlic cloves, minced
1/2 medium red onion, diced
1/2 lb asparagus, cut into 1 inch pieces
1 medium carrot, sliced
1/2 cup sliced mushrooms
1 cup broccoli floret
2 roma tomatoes, thinly sliced
1 teaspoon dried basil
1/2 cup roasted red pepper, diced
1 cup fresh mozzarella cheese, shredded
1/4 cup grated parmesan cheese

Steps:

  • Preheat oven to 425 degrees.
  • Place pizza crust on pizza pan, prick several times with fork tines and bake for 7 to 8 minutes.
  • In a medium skillet, heat the Italian dressing to a boil and add the garlic and onion, cooking until the onion is wilted.
  • Stir in the asparagus, carrot slices, broccoli flowerets and mushrooms.
  • Cook over medium heat, stirring frequently, for 3 to 4 minutes or until vegetables are crisp tender.
  • Remove the pizza crust from oven and top with sliced Roma tomatoes, sprinkle basil over tomatoes and cover with the vegetable mixture.
  • Sprinkle the roasted red pepper over all and top with mozzarella cheese and the grated Parmesan.
  • Return to oven and bake for 10 to 15 minutes or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 166.1, Fat 9.4, SaturatedFat 4.9, Cholesterol 28.5, Sodium 741.7, Carbohydrate 10.7, Fiber 2.5, Sugar 4, Protein 11.7

EASY PIZZA PRIMAVERA APPETIZERS



Easy Pizza Primavera Appetizers image

A tasty blend of veggies gives these pizza appetizers their primavera cred. But it's the refrigerated dinner rolls that make them easy to make.

Provided by My Food and Family

Categories     Recipes

Time 2h35m

Yield 32 servings

Number Of Ingredients 10

2 cans (8 oz. each) refrigerated crescent dinner rolls
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup KRAFT Real Mayo
1 tsp. dill weed
1 clove garlic, minced
1 cup chopped fresh broccoli
1 cup chopped green peppers
1 cup chopped seeded tomatoes
1/2 cup sliced pitted black olives
1/4 cup chopped red onions

Steps:

  • Heat oven to 375°F.
  • Unroll each can of dough into 2 rectangles. Press onto bottom and up sides of 15x10x1-inch pan, firmly pressing seams and perforations together to seal.
  • Bake 11 to 12 min. or until golden brown; cool.
  • Mix cream cheese, mayo and seasonings until blended; spread onto crust. Top with remaining ingredients. Refrigerate 2 hours.

Nutrition Facts : Calories 110, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g

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