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How To make Pasta Primavera with Roasted Red Peppers
3 Red peppers
1 lb Asparagus
3 T Olive oil
2 Garlic cloves, minced or put
-through a press 1/2 t Coarse salt
1 Bunch basil
1 lb Fresh peas, shelled
-OR 1 c Thawed frozen peas
1/2 lb Spinach pasta
1/2 c Chopped fresh parsley, pref.
-Italian flat-leaf 1/2 c Fresh grated Parmesan cheese
Salt Freshly ground pepper Radish roses for garnish (From "Mediterranean Light" by Martha Rose Shulman, Bantam). Roast 2 of the red peppers, either under a broiler or above a burner flame, turning until all sides are charred. Remove from the heat and place in a paper bag or damp towel. Allow to cool. Meanwhile, cut off the tips of the asparagus, about 2" from the top. Trim off the tough base of the asparagus and cut the remaining stalks into pieces about 1/2" long. Keep the tops separate from the stalks. cut the remaining red pepper into thin lengthwise strips and cut these strips in half or into thirds. When the roasted peppers are cool enough to handle, remove the skins and pat dry. Remove the stems, seeds and membranes and cut into thin strips. Place in a bowl and toss with 1 tablespoon of the olive oil, 1 of the garlic cloves, the coarse salt, and 8 large leaves basil,
cut into slivers. Toss together, cover, and refrigerate for at least 1 hour.
Mince the remaining basil. Steam the peas, asparagus tips, and asparagus stalks separately, just until crisp-tender, about 5 minutes for the asparagus, 5-10 minutes for the peas. Refresh under cold water. Bring a large pot of water to a boil, add salt, and cook the pasta al dente. Drain and toss with the remaining olive oli, which you have mixed with the remaining garlic clove. Refrigerate until shortly before ready to serve or leave at room temperature if serving soon. Shortly before serving, toss the pasta with the steamed peas, asparagus stalks, sliced raw pepper, minced basil, parsley, Parmesan and salt and pepper to taste. Serve on individual plates and top each portion with a spoonful of roasted red peppers. Place spears of asparagus and a few radishes on the side and serve. Nutritional analysis per serving: 189 calories; 8.6 grams total fat; (2.2 grams saturated fat); 7.7 grams protein; 19.1 grams carbohydrates; 5.3 milligrams cholesterol; 157.6 milligrams sodium.
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Creamy Pasta Primavera
This Pasta Primavera is full of delightful spring vegetables for a light and fresh pasta you can easily serve up for dinner.
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✅Ingredients
• 1 pound penne pasta
• 4 tablespoons extra virgin olive oil, divided
• ½ red onion, thinly sliced
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 1 cup cherry tomatoes, halved
• 1 cup artichoke hearts
• 6 - 8 garlic cloves, minced
• 3 tablespoons lemon juice
• ½ cup freshly grated parmesan cheese
• Salt and pepper to taste
• 3 tablespoons finely chopped fresh parsley, for garnish
✅Instructions
00:10 - Preparing ingredients for pasta primavera
02:33 - Quick recap Creamy Pasta Primavera recipe
1️⃣ 00:39 - Cook pasta according to package directions.
2️⃣ 00:49 - Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in red onion and asparagus and saute 5 to 7 minutes until asparagus is tender crisp.
3️⃣ 01:09 - Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through, 1 to 2 minutes.
4️⃣ 01:19 - Add in garlic and cook 1 minute more. Remove from heat.
5️⃣ 01:29 - Add in pasta and toss with 2 tablespoons olive oil, lemon juice, and parmesan until cheese is melted. Season with salt and pepper to taste. Serve hot with freshly chopped parsley to garnish.
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My Favorite Italian Pasta
#shorts #pasta #cheese
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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Creamy Roasted Red Pepper Pasta
One of the pasta recipes that my family loves. My son especially because he is getting pasta almost every dat at his Italian school cafeteria. I have to make it al dente for him.
I make canned roasted peppers every fall, because once you have that, you can put diner on the table in 15 min. I like the fact that it is very nutritious and you can add the meat you like or eat as vegan without any meat or cheese.
Roasted red peppers make a very delicious pasta sauce but you can use it for other dishes like meat and eggs.
PASTA PRIMAVERA (Easy Vegetarian Dinner Idea)
This PASTA PRIMAVERA is the perfect easy vegetarian dinner idea. Primavera means Spring in Italian, so make this before Summer. It's packed with veggies and tossed in a simple cream sauce for a lighter version of fettuccine alfredo. You will love this recipe!
Try it on Meatless Monday! Not into no meat dinners? Top this with Chicken for a healthy protein packed meal!
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Ingredients:
1 package (1 lb) penne pasta
2 tablespoons olive oil
2 celery stalks, thinly sliced
2 whole carrots, thinly sliced
1/2 zucchini, cut into circles then quartered
1/2 yellow squash, cut into circles then quartered
1 red bell pepper, thinly sliced
1 cup chopped broccoli florets
3 cups chopped kale (stalk removed) or 3 cups baby spinach
3 tablespoons salted butter
1 garlic clove, minced
1/2 cup heavy cream
3/4 cup parmigiano reggiano cheese, finely shredded
1/4 cup pasta water from penne noodles
1/2 teaspoon salt (more to taste)
1/4 teaspoon black pepper (more to taste)
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15 Minute Recipe: Pasta Primavera
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The Best Pasta Primavera with Roasted Vegetables
This pasta primavera comes with roasted vegetables and a simple and light sauce!
FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
OVEN TEMP: 450 F
INGREDIENTS:
????2 zucchini, halved length-wise and sliced (half moons)
????2 yellow squash, halved length-wise and sliced (half moons)
????2-3 carrots, peeled and cut into short sticks
????1 red bell pepper, cored and sliced into thin sticks
????1 yellow or orange bell pepper, cored and sliced into thin sticks
????1 red onion, halved and sliced (half moons)
????3 large garlic cloves, minced
????1 tbsp dried oregano
????1 ½ tsp fresh thyme
????Kosher salt
????Black pepper
????Extra virgin olive oil (here, I use Private Reserve EEVO)
????12 ounces short pasta of your choice
????8 oz grape tomatoes, halved
????Zest of 1 large lemon
????½ cup parmesan cheese, more to your liking