Must Make Pasta Primavera
Sarah Carey makes an exquisite Penne Pasta Primavera with crisp asparagus, sweet peas, and fresh mint. Your family will love this simple and refreshing dish, enjoy!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Easy Pasta Primavera (Pasta with Spring Vegetables) | Kenji's Cooking Show
Donate to No Kid Hungry here. If you donate before June 20th, 2021 and send a screenshot of your receipt to donated@kankitchen.com, you'll be entered to win a knife or a set of knives from Kan:
This video is coming in a little late so you probably aren't finding the best spring peas or favas now, but you can do this just as well with summer snap peas, green beans, zucchini, snow peas, or other types of fresh green summer vegetables.
My full printed Pasta Primavera recipe on Serious Eats:
Melissa Clark's Pasta Primavera from the New York Times:
Pasta water should be salted to between .5 and 2% (more or less depending on taste and on how salty the sauce and other ingredients are). It should never be as salty as the sea (which is about 3.5%). Here's some testing:
Here's a guide to how to properly finish pasta with a sauce and pasta water in the pan:
The original spaghetti Primavera, which Sirio Maccione introduced to Le Cirque in 1975:
Clio, where Felipe was a fava and pea-shucking master, does not exist any more, but it is now Uni, a restaurant I used to work at when it was still just a 12-seat bar in the basement of Clio:
The London restaurant where I saw the cooks toss out 95% of the asparagus (among other really atrocious practices all around) actually closed in 2019. It's now a bar and grill run by the same shouty British chef. I have no idea how well it is run now. I hope it is not as abusive.
Pasta Primavera | Meatless Monday - Frankie Celenza
Here's the Secret to What Gives Pasta Its Flavor...
Primavera means spring in Italian and this dish is full of spring time vegetables.
INGREDIENTS:
Salt, for seasoning pasta water
1 box linguine
2 Tbsp olive oil, plus more for topping
1 small yellow onion
2 medium tomatoes
1 medium zucchini
1 large head broccoli, florets and stems separated
2 medium carrots
1 ball Buffalo mozzarella
Fresh basil, for garnish
STEPS:
1.) Set water in a large pasta pot to boil. Add salt. When the water comes to a boil, add linguine and cook for about 5 minutes.
2.) Coat a large pan with olive oil. Heat over medium-high heat and add onions to caramelize. Once fragrant, add diced zucchini, tomatoes, and broccoli stems.
3.) Add broccoli florets to boiling pasta to cook for about 2 minutes, then remove with a slotted spoon and transfer to the pan of sautéed vegetables.
4.) Add carrots and mozzarella ball to the pan last.
5.) Using a pasta ladle, remove pasta from pot and transfer to pan with vegetables. Top with olive oil and stir. Top with basil.
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Pasta primavera with roasted vegetables
This pasta primavera is creamy, filling, and satisfying, a great vegetarian meal or main dish for meatless Mondays. It's a healthy dish and it's easy to make. Enjoy!
Recipe as follows:
1 lb of pasta
1 large zucchini
2 small yellow squash
half of a red onion
1/2 lb of thin asparagus
1 red bell pepper
4 oz of cherry tomatoes
4 oz of yellow grape tomatoes
2 medium carrots
Sauce:
2 tbsp of butter
2 tbsp of extra virgin olive oil
3 garlic cloves (minced)
1/2 cup of vegetable broth/stock
1/4 cup of heavy cream
2 tbsp of flour
salt and pepper to taste
1/2 cup of freshly grated parmesean cheese (reggiano)
#pastaprimavera #foodlovewithanna #recipe
Pasta Primavera Recipe - OrsaraRecipes
Today I would like to share a pasta primavera recipe, perfect dish for the Spring.
Written recipe here:
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Easy Pasta Primavera Recipe
Pasta primavera is a delicious entrée loaded with fresh seasonal vegetables that are tossed with noodles and finished off with fresh herbs and cheese.
I’m not sure there is a better recipe to get your family to eat vegetables then this. It’s incredibly simple to make for a quick weeknight meal and elegant enough to serve up to guests if you desire.
Ingredients for this recipe:
• 2 tablespoons olive oil
• ½ peeled thinly sliced red onions
• 2 peeled thinly sliced carrots
• 6 thinly sliced cremini mushrooms
• 2 finely minced cloves of garlic
• 8-10 thinly sliced stalks of asparagus
• 1 thinly sliced green zucchini
• 1 cup cherry tomatoes sliced in half
• ½ cup fava beans, lima beans or peas
• ¼ cup sliced kalamata olives
• 1 pound linguine, angel hair, penne or farfalle pasta
• 1 ½ cups pasta water
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
2. Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
3. Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
4. Stir in the asparagus, zucchini, tomatoes and beans and cook for 2 to 3 minutes.
5. Finish by mixing in the olives, parsley, salt and pepper.
6. When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
7. Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
8. Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.
CHEF NOTES:
• How to Reheat: Add your desired amount of pasta to a frying pan with a ½ cup of warm water and cook the pasta over low heat while moving the past around with a spoon until hot.
• Make Ahead: It is always best to make and serve this pasta immediately.
• How to Store: Keep covered in the refrigerator for up to 3 days.
• Be sure to season the hot boiling water for the pasta with salt. A rule of thumb is that it should taste like the ocean.
• You can substitute out the hot starchy pasta water with hot vegetable stock or chicken stock.
• They say once you smell garlic while cooking, it’s done.