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How To make Fetuccine Primavera with Toasted Almonds
2 c Broccoli florets
2 c Cauliflower florets
1 c Asparagus or green bean
Pieces 1 lb Fresh fettuccine
1/4 c Olive oil (less)
1 Onion, chopped
1 Carrot, chopped
1 sm Sweet red pepper -- chopped
4 Cloves garlic chopped
1/2 c Vegtable stock or water
2 tb Chopped fresh basil (or
Dried) 1/4 ts Pepper
1/2 c Parmesean cheese
1/2 c Toasted silvered almonds
Steam broccoli, cauliflower and asparagus for 5-8 minutes or until tender-crisp. Meanwhile in large saucepan of boiling salted water, cook fresh fettuccine for 5 - 7 minutes, (if using dried 12 - 15 minutes) or until tender but firm. Drain well. Meanwhile, in large skillet, heat oil over medium-high heat; saute onion for 3-5 minutes or until golden brown. Add carrot, red pepper and garlic; saute for 2-3 minutes or until vegetables are tender-crisp. Add to drained pasta along with broccoli mixture, stock, basil and pepper. Toss with Parmesean. Arrange on serving platter, sprinkle with almonds. Recipe By : mcrae@cs.ubc.ca (Valerie McRae)
How To make Fetuccine Primavera with Toasted Almonds's Videos
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Ramsay in 10 is back and Gordon is cooking up some incredible dishes in just 10 minutes! He's starting the series out with Green Pasta. Delicious, full of vegetables and most importantly, can be done in under 10.
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Easy Asparagus, Lima Bean & Almond Pasta #Cancerfighting #Healthysurvivorship #cancerawareness
This is an easy way to use the small green asparagus we get in the spring. It’s also a great dish to make if you’re feeling tired. You can literally pull it together in the time it takes to boil the pasta!
It’s basically an asparagussied up version of an olio aglio or pepperoncino pasta. For more protein, we’ve added ½ cup of frozen lima beans. We have also reserved some pasta water to moisten the sauce instead of adding in more oil. Serve it with a chunk of Parmigiano on the table ready to be grated over the pasta.
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My Favorite Italian Pasta
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AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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How To Make Fettuccine with Immunity-Boosting Ingredients | #StayHome With Chef Michael Schlow
This easy fettuccine pasta dish packs 5 immunity-boosting ingredients—mushrooms, pecans, EVOO, garlic + tomatoes.
Ina Garten's Capellini with Tomatoes and Basil | Barefoot Contessa | Food Network
Ina makes a quick and delicious pasta dish using cherry tomatoes and fresh herbs from her garden! Talk about PERFECT for summer.
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Capellini with Tomatoes and Basil
RECIPE COURTESY OF INA GARTEN
Level: Easy
Yield: 6 servings
Ingredients
Kosher salt
1/2 cup good olive oil, plus extra for the pot
2 tablespoons minced garlic (6 cloves)
4 pints small cherry tomatoes or grape tomoatoes
18 large basil leaves, julienned
2 tablespoons chopped fresh curly parsley
2 teaspoons chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
3/4 pound dried capellini or angel hair pasta
1 1/2 cups freshly grated Parmesan cheese
Extra chopped basil and grated Parmesan, for serving
Directions
Bring a large pot of water to a boil and add 2 tablespoons of salt and a splash of oil to the pot.
Meanwhile, heat the 1/2 cup of olive oil in a large (12-inch) saute pan. Add the garlic to the oil and cook over medium heat for 30 seconds. Add the tomatoes, basil, parsley, thyme, 2 teaspoons salt, the pepper, and red pepper flakes. Reduce the heat to medium-low and cook for 5 to 7 minutes, tossing occasionally, until the tomatoes begin to soften but don't break up.
While the tomatoes are cooking, add the capellini to the pot of boiling water and cook for 2 minutes, or according to the directions on the package. Drain the pasta, reserving some of the pasta water.
Place the pasta in a large serving bowl, add the tomatoes and Parmesan and toss well. Add some of the pasta water if the pasta seems too dry. Serve large bowls of pasta with extra basil sprinkled on top and a big bowl of extra Parmesan on the side.
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Ina Garten's Capellini with Tomatoes and Basil | Barefoot Contessa | Food Network
Vegan Pasta Primavera
Do you like a nice, warm bowl of Pasta Primavera? Same here!
Does tradtiional pasta primavera's heavy dairy-base prevent you from indulging?! Never worry! This veganized version of pasta primavera is rich, delicious and oh-so-creamy! You'll love this so much, that you'll forget that
this was vegan. ;)
Recipe available on my blog:
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Hello! My name is Mara, and I am the Creator of The Funky Spork. I am passionate about sharing my yummy, easy, healthy & quirky plant-based recipes & local dining features with you and your family!