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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.
How To make Pasta Primavera with Roasted Red Peppers's Videos
THIS PASTA TAKES 10 MINUTES TO MAKE
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Meat prices are too dang high and vegetable intake is too dang low. All you need for two servings of Pasta Primavera is to cook one cup of dry pasta and one cup of your favorite chopped vegetables. Garlic, parm, herbs, and lemon juice join forces to make this 15-minute meal that's cheap, nutritious, satisfying, and delicious.
Here's a random recipe for a Pasta Primavera with cream sauce. I've never made it but I figure the Pioneer Woman is the perfect person to know how to do it:
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Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
Zucchini Tomato Pasta Recipe | Easy Vegetarian and Vegan Recipes | Italian Tomato Pasta
???? Let me know if you enjoyed my easy vegan pasta recipe.
▶️ RECIPE INGREDIENTS: (3 servings approx.)
???? To Cook Pasta:
Penne Pasta or Spaghetti (or any pasta of your choice) - 200 to 250g / 2 to 2+1/2 cups approx.
✅(CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE)
8 Cups Water
2 Teaspoon Salt (I have added pink Himalayan salt)
???? Other Ingredients:
3 Tablespoon Olive Oil
130g / 1+1/4 cup approx. Onion - Thinly Sliced
3 to 4 garlic cloves / 1 Tablespoon approx. Garlic - finely chopped
1/4 to 1/2 Teaspoon Chili Flakes or to taste
2+1/2 Tablespoon Tomato Paste
(If you like your pasta more zesty, slightly increase the quantity of the tomato paste)
350g / 3 Cups approx. Zucchini - Cut in 1/2 inch semi circle pieces
3/4 Cup Pasta Cooking Water OR AS REQUIRED
200g / 1+1/4 Cup approx. Cherry or Grape Tomatoes
Salt to taste (I have added total 1/4 +1/2 Teaspoon of pink himalayan salt)
Drizzle of Olive Oil (I added 1 tablespoon of organic cold pressed Olive Oil)
1/2 Teaspoon Freshly Ground Black Pepper or to taste
12g / 1/2 Cup Fresh Basil or to taste
▶️ METHOD:
Start by chopping the vegetables and set aside. Generously salt a pot of boiling water and add the penne pasta. Cook the pasta until it's Al dente (as per the package instructions).
✅ ???? DO NOT OVER COOK THE PASTA, cook it al dente because we will be further cooking it in the tomato sauce later, so just cook it al dente.
To a heated pan, add olive oil, onion and 1/4 teaspoon salt. Cook the onion on medium to medium-high heat (depending on the heat of your stove) until it's soft and translucent. It will take about 2 to 3 minutes. Do not brown the onions.
Now reduce the heat to low and add garlic and chili flakes. Cook on low to medium-low heat for about 1 minute or until fragrant. Then add the tomato paste. Mix well. Now add the zucchini. Turn the heat to medium-high and fry the zucchini along with the tomato paste for about 2 minutes, to cook out the raw flavour of the tomato paste.
✅ ???? NOTE: If you like your pasta more zesty, you can slightly increase the quantity of tomato paste
Then add the pasta cooking water to the pan to make a sauce, mix well and bring to a boil. Once it comes to a boil, add the Cherry/grape tomatoes and cook on medium-high heat for about 2 minutes or until the tomatoes start to disintegrate. Now add the cooked pasta and mix well. Add salt to taste and mix again (I have added 1/2 teaspoon of pink Himalayan salt).
✅ ???? NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt accordingly.
Mix well and cook on medium heat for another 2 minutes or so. By now the tomatoes and the pasta water together would have created a nice silky sauce. If the pasta starts to get dry add some more cooking pasta water. Turn off the stove.
Garnish with freshly ground black pepper, drizzle of a good quality Extra virgin Olive Oil and fresh basil. Mix and serve hot.
▶️ IMPORTANT NOTES:
???? CHOOSE THE QUANTITY OF PASTA DEPENDING ON HOW SAUCY YOU WANT THE DISH TO BE. (Anywhere from 2 to 2+1/2 cups)
???? DO NOT over cook the pasta. Cook the pasta Al dente, as we will be further cooking it in the tomato sauce later
???? Reserve at least 1+1/2 cup of the pasta cooking water for the sauce before draining the pasta
???? Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, reduce the heat
???? Fry the onions until soft and translucent. Do not have to brown the onions
???? Sometimes a batch of cherry/grape tomatoes can be a bit sour, so in that case add 1/4 teaspoon of sugar to balance out the acidity/sourness
???? PLEASE NOTE THAT THE PASTA COOKING WATER ALREADY HAS SALT IN IT, so add the salt to the dish accordingly
???? If the pasta sauce starts to get dry, add some more of the reserved pasta cooking water, do not add cold water to it
???? If you like your pasta more zesty, you can slightly increase the quantity of the tomato paste
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Pasta Primavera? Two REAL Creamy Italian Pasta Recipes
Love Pasta Primavera? It's actually an American recipe! In this video, we'll show you 2 REAL Italian pasta recipes that served as the inspiration for Pasta Primavera recipes. They are fast, easy, cheesy and DELICIOUS recipes for lunch or dinner!
Move over Lidia and Laura—These recipes were filmed in ITALY with traditional recipes that you can make at home!
#pasta #pastarecipes #dinner
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In this PIATTO™ video recipe, we present:
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Pasta Primavera? 2 REAL Italian Pasta Recipes
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Watch us make two authentic Italian recipes with vegetables and a creamy cheese sauce— dishes that certainly inspired the American Pasta Primavera recipe.
First up? Garden Pasta (Pasta all'Ortolana) with spring onions, carrots, celery, eggplant, peppers and zucchini. We'll finish it off with a creamy and easy Parmigiano Reggiano cheese sauce.
Then, we head to Rome for inspiration for a 'Vignarola Pasta' with fava (broad beans), peas, lettuce, mint, spring onions and artichokes! We'll finish that with a creamy Pecorino cheese sauce.
INGREDIENTS
GARDEN PASTA (Serves 4)
✔️ Eggplant - 220 g/ 8 oz (roughly 1/2, diced)
✔️ Zucchini - 1 medium; diced
✔️ Red Pepper - 1/4 large (1/2 minced, 1/2 thinly sliced)
✔️ Yellow Pepper - 1/4 large (1/2 minced, 1/2 thinly sliced)
✔️ Green Pepper - 1/4 large (1/2 minced, 1/2 thinly sliced)
✔️ Celery - 1/2 rib (minced)
✔️ Carrot - 1/2 carrot (minced)
✔️ Onion - 1/2 spring onion (minced)
✔️ Olive oil - as needed
✔️ Butter - 2 tbsp
✔️ Parmigiano Reggiano - 11 tbsp; 3 oz (80 g) (finely grated)
✔️ White Wine - 1 cup
VIGNAROLA ROMANA PASTA (Serves 4)
✔️ Fava beans (broad beans): 9 oz (250 g)
✔️ Peas: 4 oz (120 g)
✔️ Artichokes: 6+; fresh artichoke hearts or hearts from a can
✔️ Romaine lettuce: several leaves (75 g)
✔️ Spring onions: 2
✔️ Mint: 4 leaves (spearmint)
✔️ Extra virgin olive oil: 4 - 6 tbsp
✔️ Salt and pepper: to taste
✔️ Pecorino cheese: 7 oz (200 g)
✔️ Black pepper: 1 tbsp
✔️ Salt: to taste
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TABLE OF CONTENTS
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0:00 intro
0:21 How to make Garden Pasta (Pasta all'Ortolana)
4:06 How to make Pasta Primavera like Romans do ('Pasta Vignarola Romana')
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Vegan Roasted Red Pepper Penne
#ad Creamy Roasted Pepper Penne that’s completely vegan and gluten-free! Made using ZENB Penne pasta that’s made from 100% yellow peas. It’s naturally high in protein and fibre and is a source of iron and potassium. A super delicious, colourful and healthier alternative to regular pasta when I want to switch things up!
FULL RECIPE
•••••••••••••••••
Here’s how to make it: (serves 2-4)
250g ZENB Penne, cooked according to pack instructions
2 red peppers
1/2 onion, finely chopped
3 garlic cloves, crushed
1 tbsp olive oil
5 sun-dried tomatoes
1 vegetable stock pot
1.5 tbsp nutritional yeast
2 tbsp cornflour
235ml (1 cup) water
Salt & pepper to taste
To serve
Vegan cheese, shredded
Chilli flakes
Fresh basil
Method
Preheat your oven to 220C/200C fan.
Slice the red peppers in half and remove the seeds. Arrange on a baking sheet lined with parchment paper and brush both sides with olive oil. Roast for 30-35 minutes.
In the meantime heat 1 tbsp of olive oil in a small pan and sauté the onions and garlic for 5 minutes until transparent.
Once the peppers are cooked, add to a blender/food processor along with the sautéed onions and garlic and the remaining ingredients. Blend on high until smooth.
Pour the sauce in a large pan and heat through, then fold in the cooked ZENB penne pasta.
To serve, sprinkle some vegan cheese, chilli flakes and fresh basil.
Enjoy!
Find ZENB products here
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One-Pot Pasta Primavera, by @3PiecesOfPecan
Summer is the perfect time for quick, simple meals that deliver a lot of flavor without a lot of effort – like @3PiecesOfPecan's One-Pot Pasta Primavera, made in a Le Creuset Deep Oven.
Deep Oven in Cerise: