5-Star Pasta Primavera with Giada De Laurentiis | Everyday Italian | Food Network
Filled with gorgeous colorful veggies like zucchini, carrots and peppers, this pasta dish will be your new go-to.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
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Pasta Primavera
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 45 min
Prep: 25 min
Cook: 20 min
Yield: 6 servings
Ingredients
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan
Directions
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
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5-Star Pasta Primavera with Giada De Laurentiis | Everyday Italian | Food Network
Pasta Primavera Salad / Easy Pasta Salad Recipe
Pasta Primavera Salad / Easy Pasta Salad Recipe
Pasta Primavera Salad
1 lb Tri-Color Macaroni
1 Broccoli Crown - cut florets
5 - 6 Radishes - diced
1 1/2 Bell Peppers, various colors - diced
1 Zucchini - chopped
1 Bunch Scallions - greens & some white
1 C Frozen Peas
1 Can Black Olives - drained
1 Can Chickpeas - drained & rinsed
Basically you can use as much or as little ingredients as you like and put in
whatever you like too. If you omit the pasta it becomes Keto friendly & gluten free
Dressing
2 Pkgs Good Seasons
1/4 C Water
3/4 C Vegi Oil
Mix everything in a large bowl and add dressing.
Pasta Primavera Recipe: Bursting with Flavor and Color
Papa P is accompanied by his son Dominick and family friend (Sean), who demonstrates how to make the perfect Pasta Primavera (Spring Pasta). There are many variations of Primavera, but our Pasta Primavera recipe is made with our favorite Spring vegetables in a creamy white sauce and Farfalle Pasta (Bowtie Pasta). Getting your kids to eat vegetables can be a Daunting task, but the will love the pasta veggie dish!
This pasta recipe was created when New York's Le Cirque opened in 1976 and popularized pasta primavera.
Happy Cooking!
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Simple Pasta Primavera Salad
When it’s too hot to turn on the oven, keep things simple. Fresh, sliced veggies and pasta get a bright burst of flavor when tossed in Ken’s Simply Italian Vinaigrette. Because what’s summer without a little pasta salad?
Pasta Primavera from Le Cirque
This is the pasta dish made famous by Le Cirque restaurant in NYC (sadly now closed) which was invented back in the 1970's! A bounty of fresh vegetables in a luscious cream sauce, this is a stunner.
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2 Easy Summer Pasta Salads - One Was The Best Seller At The First Place I Worked
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Today we're making two of our favorite pasta salads. These are great for barbecues and parties all summer long!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
ITALIAN PASTA SALAD:
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