YCMT-Pasta Primavera!
You Can Make This: Pasta Primavera! (Meatless/Healthy Meal!)
Pasta Primavera (Sicilian Style)
INGREDIENTS
1 small bunch of broccoli
1 red bell pepper
1 orange bell pepper
1 green bell pepper
2 small zucchinis'
2 small squash
1 medium onion
1 bunch Italian parsley
6 ripe roma tomatoes
Fresh Basil
6 garlic cloves
1/4 cup pine nuts
Pinch of crushed red pepper
¼ cup olive oil
½ cup Moscato
1 heaping Tablespoon tomato paste
½ lb Favorite pasta
DIRECTIONS
Prepare vegetables by cutting into desired shape (* See Below)
Fry garlic, pine nuts, and pinch of crushed red pepper in olive oil (don't brown garlic)
Add cut up vegetables, simmer for 5 minutes
Add Moscato, cook for another 5-10 minutes
Add the Tomatoes and parsely, Salt & pepper, simmer for another 10 minutes
Bring large pot of salted water to boil
Add Pasta
When Al-dente, take out, drain, and drizzle with olive oil
Put pasta on plate, top with vegetables
Shred fresh Parmigano Reggiano (optional)
Top with Fresh Basil
Serve with a fresh loaf of bread
Remaining Moscato is a great accompanying drink
Since primavera means spring, the vegetable choices should be the crisp new vegetables of spring, such as: broccoli, carrots, peas, onions and bell peppers, zucchini, squash, tomatoes.
Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli.
* The vegetables are normally cut into shapes to match the shape of the noodles (thin slices for spaghetti, etc).
Pasta primavera: la deliciosa y saludable receta del chef Yisus llena de sabor y color
El Chef Yisus nos enseña a preparar una deliciosa y tradicional pasta primavera la cual, además de ser saludable, colorida y con muchísimo sabor, también es muy fácil de realizar, pero sobre todo con ingredientes de bajo costo.
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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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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 Recipe - OrsaraRecipes
Today I would like to share a pasta primavera recipe, perfect dish for the Spring.
Written recipe here:
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Pasta Primavera
3 T extra virgin olive oil
4 garlic cloves, pealed ,crushed or sliced
8 oz. fresh asparagus, cut 1 inch in length
4 oz. frozen French cut green beans, 1 inch length
1 t kosher salt
1 c boiling water
1 c grape tomatoes, halved
1/2 bunch green onions, sliced
1 c frozen peas and carrots
3/4 c heavy whipping cream
1 lb uncooked pasta
fresh Basil
1 c grated Romano cheese
DIRECTIONS
Bring a large pot of salted water to a boil over high heat. Add the pasta to the boiling water and cook until al dente.
Meanwhile heat a large skillet over medium high heat and add the extra virgin olive oil. When the oil is hot add the garlic, cook until it sizzles.
Add the asparagus and green beans. Season with salt.
Add 1 c. boiling water and cover the skillet, cook until the vegetables are tender but crisp.
Uncover the skillet and add the grape tomatoes and cook until the tomatoes begin to wrinkle.
Add the scallions, peas & carrots and cream. Simmer uncovered until the liquid is reduced by half.
Drain the pasta reserving 1/3 c. of the pasta water. Add the pasta to the skillet, sprinkle with basil and toss to coat, adding the pasta water if the sauce seems dry.
Remove the skillet from the heat. Season with salt and toss. Sprinkle on the grated cheese and serve immediately.
NOTE: You can use any of your favorite vegetable to this recipe.
The original idea for this recipe came from Lidia's Kitchen. I have tweaked the recipe to suit my family.
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