Pasta Primavera Recipe
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Ingredients:
200g penne pasta
70g broccoli florets
90g asparagus - tips trimmed off and stems chopped
70g sugar snap peas - sliced in half
70g carrots - cut into thin matchsticks
100g courgettes - quartered and sliced
80g celery - peeled and diced
2 cloves garlic - chopped
1tsp dried basil
2tbsp grain mustard
125ml vegetable stock
120g low fat crème fraîche
Pasta Primavera: Co+op Kitchen
Serves 4
Prep time: 10 minutes active, 25 minutes total
Ingredients
• 2 cups tomatoes, blanched, peeled and diced
• 1⁄2 tsp. salt
• 1 tsp. lemon juice
• 1 clove garlic, minced
• 1 tsp. fresh oregano, minced
• 1 Tbsp. fresh basil, minced
• 1 Tbsp. fresh parsley, minced
• 1 Tbsp. olive oil
• 1 cup broccoli florets
• 1 cup green beans, trimmed and cut into 1 pieces
• 1⁄2 cup carrots, julienned
• 1⁄2 pound dry pasta (such as macaroni, bowtie, rotini)
Preparation
1. Combine the tomatoes, garlic, herbs, lemon juice, oil and salt. Set aside.
2. Bring a medium-sized pot of salted water to a boil over high heat. Once the water boils, add the pasta and set a timer for 2 minutes less than the cooking time on the package.
3. When the timer rings, add the prepared vegetables and cook another 2 minutes. Remove the pot from the burner and drain off the hot water. Add the pasta and vegetables to the tomato sauce and season to taste with salt if needed. Add an additional splash of olive oil if the dish seems dry.
Serving Suggestion
Complement this dish with a crisp Caesar salad, garlic toast or bread sticks.
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Inspired Cooking presents: Spring Pasta Primavera
Fresh vegetables are the star in this light healthy dish!
To get this complete recipe with instructions and measurements, check out our website:
Pasta Primavera a la Blaise
A lighter pasta primavera made from grilled fresh veggies, basil, Olive Oil, Salt and Pepper.
Ingredients:
Any grillable, hard vegetable like carrots, fennel, green beans, squash, etc. Avoid, veggies that get mushy like eggplant or tomatoes.
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.
Can Gordon Ramsay Make a Cheesy Green Pasta in 10 Minutes? | Ramsay in 10
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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