Pasta Primavera (Penne with Spring Vegetables and Pancetta) | Joseph Erdos
#pasta #primavera #pancetta #italianfood
What's your definition of pasta primavera? Mine is very literal since the word primavera means spring in Italian. I make this pasta dish every year to celebrate the freshest harvest of the new season. My favorite spring vegetables to use are asparagus, peas, radishes, spring garlic, and spring onions. My preferred pasta shape for this recipe is penne rigate, which has tiny ridges that stick to the simple sauce of pancetta, parmesan cheese, and pasta water. A topping of crispy pancetta is the final flourish, along with fresh parsley and mint to add some vibrancy. Happy spring!
Get the recipe on my blog Gastronomer's Guide:
00:00 Introduction
00:54 The starring vegetables
02:06 Prepping and washing the vegetables
03:00 Soaking the vegetables
04:42 Chopping the pancetta
06:15 Chopping the parsley and plucking the mint
07:10 Reserving half the pancetta/Cooking the pasta
07:43 Adding the spring vegetables
09:44 Testing/Adding the pasta
10:51 Checking the seasoning
11:12 Adding the parmesan and the fresh herbs
11:50 Plating the dish
12:42 Tasting the finished dish
Credits:
Host, creator, writer, producer, cook, and video editor: Joseph Erdos
Video, audio, and lighting: Tom Reményi
Music: Orazio Saracino, Noi del sud - Instrumental Version
Creamy Pasta Primavera
A great quick and healthy lunch or dinner. Enjoy with a side salad or cup of fruit.
Serves 3.
Ingredients:
-1 cup of pasta (preferably whole wheat bow-tie or penne)
-6 spears of asparagus
-½ cup green beans
-1 large broccoli
-2 tablespoons cream cheese
-2 tablespoons milk
-2/3 cup grated mozzarella cheese
-1 large tomato, chopped
-Salt & Pepper
Instructions:
1. Add the pasta to a large pan of boiling water, and cook for around 10 minutes, until almost cooked. Meanwhile, snap the ends off the asparagus, and both ends of the green beans. When the pasta is almost ready, add the asparagus, green beans and broccoli to the pan for the final few minutes of cooking time (you still want them to keep a bit of crunch).
2. When the pasta is cooked, drain the pan, and turn the heat down very low. Add the remaining ingredients, and cook, stirring, over the low heat for another couple of minutes until the cheeses have melted. Serve warm.
Adapted from:
Vegan Pasta Primavera Recipe
Love pasta but worry about the carbs? This Vegan Pasta Primavera is high in protein and fiber and low in refined carbs. Every spoonful is a balanced bite! No need to worry about eating too much carbs, I portioned all the ingredients so you can just enjoy your dish.
This delicious and satisfying recipe is just under 500 calories and has 22 grams of protein and almost half the fiber that you need in one day. It's protein-packed, high in fiber and lower in sodium.
I worked hard to develop this recipe to bump up the nutrition and the flavor while lowering sodium and saturated fat and boosting protein and fiber. Please use the exact ingredients and portions exactly so you are consuming what's listed in the nutritional analysis at the end of the video.
Vegan Pasta Primavera Recipe
Yield: Approximately 6 cups
Serving Size: 2 cups
Ingredients:
1/2 cup raw cashews
1 cup parsley leaves, packed and minced
1 1/2 cup asparagus, cut in 1 inch pieces
1 1/2 cup sugar snap peas, cut in half
1/2 cup purple onions, small dice
1 tablespoon, extra virgin olive oil
1 heaping cup of whole grain penne
1 cup pasta water
1/2 cup nutritional yeast
2 tablespoons fresh lemon juice
1/2 cup frozen edamame
Directions:
1. Soak raw cashews in 1 cup hot water, at least 2 hours
2. Prepare parsley - remove leaves, wash and dry, set aside
3. Cut asparagus separate stems from tops
4. De-string sugar snap peas and cut on a bias
5. Mince parsley
6. Dice onions
7. Soak frozen edamame in 1 cup hot water
8. Heat large pot to medium low, add extra virgin olive oil
9. Prepare salted pasta water in medium pot, cover and bring to boil
10. Sauté onions until translucent, 5 min
11. Sauté asparagus stems, stir occasionally, cook for 5-7 minutes
12. Add whole wheat penne to boiling salted water, set timer to 5 minutes
13. Once timer goes off, ladle 1 cup of pasta water into blender and add strained cashews, nutritional yeast and lemon juice, blend well
14. Strain the whole wheat penne (al dente 8 minutes cooking time)
15. Add asparagus tops, sugar snap peas and garlic, stir occasionally, cook for 5-7 min
16. Add cashew cream sauce, whole wheat penne and drained edamame, stir well
17. Add parsley, stir well, garnish with lemon slice and season with fresh cracked black pepper
Note: If the sauce looks too thick, add 2 tablespoons of pasta water or warm water at a time, until desired consistency.
Reference videos:
Herb Basics: How to Cut Soft Herbs | How to Chop Basil, Cilantro, Parsley
Herb Basics: Wash + Store Soft Herbs | How to Clean Basil, Cilantro and Parsley
How to Cut Onions 7 Ways | 3 Most Common Onions | Onion Health Benefits
Kitchen Tips - Garlic Puree
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MEDICAL DISCLAIMER:
Please check with your doctor about medication contraindications for consuming this food or beverage. This content is for educational purposes only and does not substitute professional medical advice.
Vegetable Pasta Primavera
This Pasta Primavera from Chef Billy Parisi is a perfect spring dish that puts a light and healthy spin on your typical pasta recipe.
Seasonal asparagus, leeks, carrots and peas add a fresh taste alongside ribbons of fettuccine and the bold flavor of parmesan cheese.
Vegetable Pasta Primavera
Serves 6
Ingredients
• 3 Tbsp. olive oil
• 2 leeks, thinly sliced
• 10-12 stalks of asparagus, cut into 1” slices
• 4 baby carrots, thinly shaved
• ½ cup peas
• 2 cups packed baby spinach
• 1 lb. cooked Heinen’s fettuccine pasta
• 1 ½ cups hot pasta cooking water
• 1 cup shredded parmesan cheese
• Salt and pepper, to taste
Instructions
1. Add the oil to a large frying pan over medium heat and cook the leeks for 2-4 minutes or until lightly browned.
2. Next, add in the asparagus and carrots and sauté for 1 to 2 minutes.
3. Place in the peas and spinach and cook for 1 to 2 minutes.
4. Mix in the cooked pasta, pasta water, cheese, salt and pepper until combined.
5. Serve and enjoy!
5-Star Pasta Primavera with Giada De Laurentiis | Everyday Italian | Food Network
Filled with gorgeous colorful veggies like zucchini, carrots and peppers, this pasta dish will be your new go-to.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Pasta Primavera
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 45 min
Prep: 25 min
Cook: 20 min
Yield: 6 servings
Ingredients
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
Directions
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.
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5-Star Pasta Primavera with Giada De Laurentiis | Everyday Italian | Food Network
Pasta Primavera Recipe | Low Fat Diet
Here is a DELICIOUS and HEALTHY Pasta Primavera Recipe that is absolutely perfect for those on a Low Fat Diet! Learn how to make pasta primavera and the secret to low calorie meals.
0:00 Intro
0:40 Sauté Onions, Garlic, Eggplant
1:30 Why Diets Don't Work - Eliminate Fat!
2:20 Start Cooking Pasta
3:15 Add Zucchini & Peppers, then Asparagus, Tomatoes
4:30 Add Seasoning, Lemon, Cooked Pasta, Parmesan
5:11 Plating and Tasting
Ingredients:
3/4 Pound Pasta of your Choice
1 Large Onion- Diced
2 Tablespoons Garlic- Chopped
1 Eggplant- Cut into 3/4 inch Pieces
1 Zucchini- cut into bite size pieces
1 Red and Yellow Pepper- sliced
2 Plum Tomatoes- 1/2 inch Diced
1 Bunch Asparagus- cut into 1 inch pieces
3/4 Cup Parmesan Cheese
1 1/2 Teaspoons Salt
2 Teaspoons Black Pepper
2 Tablespoons Basil Chiffonade
1 Tablespoon Olive oil
1 Tablespoon Lemon Juice
Happy Cooking!!!
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