PENNE PRIMAVERA
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
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
WHOLE WHEAT PASTA PRIMAVERA
I love to find new and interesting vegetarian pasta dishes. The carmelized roasted vegetables in this dish add a really nice depth of flavor. This is a variation of a recipe I saw made on Giada DeLaurentis' "Every Day Italian". I like to try and use whole wheat pasta whenever I can in most of my pasta dishes. Not a BIG fan of zucchini, so I decided to substitute broccoli instead, cuz I LOVE it sooo much!. I also roasted a head of garlic in with the veggies, but that, of course, is optional. The original recipe added the cherry tomatoes in, UNROASTED, at the end. I did not read carefully enough, and roasted them right in the pan with everything else. They ended up being just fine roasted, but you may do either way. I catagorized this recipe under "vegan", but left in the grated cheese in as an option!
Provided by Kozmic Blues
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, toss all the vegetables (minus the cherry tomatoes) with the olive oil, salt, pepper, italian spices, garlic powder and crushed red pepper, if using.
- Arrange the vegetables on 2 large baking sheets, making sure they are in an even layer.
- Bake until carrots are tender, and remaining vegetables begin to brown slightly, and carmelize.
- It is a good idea to lightly toss the vegetables after about 10 minutes of cooking.
- Cook pasta according to package directions in boiling salted water.
- Drain pasta and reserve about 1 cup of the cooking liquid.
- Toss the pasta and vegetables in a large bowl.
- Add the cherry tomatoes and any of the reserved cooking liquid is pasta seems dry.
- Season again with salt and pepper to taste.
- Sprinkle with grated cheese of your choice and fresh basil leaves.
PASTA PRIMAVERA
Steps:
- Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
- Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.
CREAMY PENNE PASTA PRIMAVERA
Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.
Provided by gretchen
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 35m
Yield 6
Number Of Ingredients 9
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. Drain.
- Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
- Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g
SHRIMP AND PENNE PRIMAVERA
Pasta's reputation - restored! With the bad press that pasta's been getting in these carb-phobic times, you may have given it up entirely. The truth is, pasta is only a problem when the noodles make the meal. The trick is rounding it out with healthy add-ins. Here, Whole Foods Markets' executive chef Steven Petsevsky has tossed in a day's supply of vegetables; they supply lots of vitamin C and good-for-you phytochemicals - plus fiber. Shrimp adds a kick of protein, and a handful of fresh herbs makes all the flavors sparkle. Self's testers' verdict: yum.
Categories Pasta Tomato Sauté Low Fat Shrimp Artichoke Broccoli Summer Self
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- In a small bowl, soak sun-dried tomatoes in hot water 20 minutes to soften. Meanwhile, cook pasta in boiling salted water until tender, then drain in a colander and rinse under cold water to stop cooking. Heat oil in a large nonstick pan over medium heat. Sauté shrimp, onion, peppers, broccoli florets, garlic and oregano 5 minutes, adding a bit of water to prevent sticking if needed. Mince the softened sun-dried tomatoes and add to the pan with artichokes, tomato wedges and cooked pasta; continue to cook, stirring, about 2 minutes longer or until vegetables are tender and pasta is heated through. Add herbs; serve immediately.
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