Laura Vitale's Chicken Meatballs with Creamy Parmesan Sauce
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15 Minute Asparagus Lemon Basil Pasta
Today we're making an amazing asparagus lemon basil pasta. This pasta only takes 15-20 minutes to prepare and it's perfect for spring or summer with all that garden-fresh asparagus. I hope you enjoy this 15 minute asparagus pasta!
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LEMON ASPARAGUS PASTA PRINT RECIPE:
INGREDIENTS
½ pound spaghetti
2 cups sliced asparagus - sliced diagonally on a thin bias
½ cup Parmigiano Reggiano - grated - serve at the table
4 cloves garlic - sliced thin
salt - to taste
¼ teaspoon red pepper flakes - or to taste
Pasta water - reserve at least a cup
½ cup extra virgin olive oil - divided
1 lemon - zested and juiced
¼ cup basil - chiffonade or chopped
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Pasta Primavera with Saffron Cream
Perfect for spring!
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Serves 4
Ingredients:
2 tablespoons EVOO – Extra Virgin Olive Oil
1 bundle thin springs asparagus, trimmed of ends and thinly sliced on bias
1 cup fresh peas
1/3 pound (a handful) thin green beans (haricots verts), cut into thirds on bias
1 bunch green spring onions, thin leeks or fat scallions, thinly sliced on bias, whites and greens separated
4 cloves garlic, thinly sliced or chopped
Salt and pepper
1/2 cup white wine or chicken or vegetable stock
1 cup cream
1 teaspoon lemon zest
1 pinch (about 24) saffron threads
1/3 to 1/2 cup chicken stock, vegetable stock or water
Egg or semolina pappardelle or fettuccine
1 cup freshly grated Parmigaino-Reggiano, plus some to pass at table
Finely chopped parsley, basil and chives, to serve
Preparation:
Bring a large pot of water to a boil for the pasta.
Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan. Add asparagus, peas, beans, whites of onions, leeks or scallions, garlic, salt and pepper. Stir and toss to tender-crisp 3-5 minutes. Add wine or stock.
In a small saucepot, bring cream, lemon zest and saffron threads to a low boil. Simmer 3 minutes to thicken then remove from heat.
Salt boiling water liberally and cook pasta 1 minute under suggested time for al dente. Reserve 1/2 cup liquid then drain.
Toss pasta with reserved cooking liquid, vegetables, infused cream, grated cheese and a fat drizzle of EVOO for a full minute. Serve in shallow bowls, topped with chives, basil, and parsley. Pass more cheese at the table.
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INSTANT POT Vegetarian Pasta Recipe│INSTANT POT PASTA For Lunch → Healthy Recipes You Will Love
INSTANT POT Vegetarian Pasta Recipe│INSTANT POT PASTA For Lunch → Healthy Recipes You Will Love
Today we are making a vegetarian Instant Pot pasta recipe that is so flavorful and super easy to make! This recipe is also healthy - so it's perfect for a fast and easy lunch or dinner. It's delicious hot or cold. I hope you enjoy!
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Ingredients:
6 oz Portobello Mushrooms
8 oz Pasta
2 cups Spinach
1 cup Cherry Tomatoes
1 tablespoon Dried Parsley
1 teaspoon Pink Salt
½ teaspoon Black Pepper
4 oz Feta Cheese (substitute goat or pecorino romano)
⅓ cup Sundried Tomatoes
15 oz Chickpeas
½ cup chopped Asparagus (optional)
Handful Fresh Basil
1 ½ cups White Wine (substitute broth)
2 cups Filtered Water (may need a little more or less)
Salt and Pepper to Taste
A Few Sprays Of Olive Oil
Instructions:
Slice tomatoes in half. Chop sundried tomatoes into small pieces. Slice basil thinly. Chop mushrooms into small pieces. Set Instant Pot to sauté on HIGH. Add rinsed and drained chickpeas. Dry sauté for 1-2 minutes. Add a spray of olive oil. Add salt and pepper to taste. When they are to your desired level of crispness, remove and set aside. Add mushrooms. Allow to cook down for 1-2 minutes. Then add some salt and pepper. Add a spray of oil. Remove and set aside. If using asparagus, add to the pot and sauté for 1-2 minutes. Add salt and pepper, and a spray of oil. Remove and set aside. Add wine to the pot and bring to a simmer. Deglaze the bottom of the pot! Then, add pasta to the pot. Add sundried tomatoes, and half of the halved cherry tomatoes. Add the dried spices, then top with water (enough to cover and submerge the pasta). Press cancel on the instant pot and then set to HIGH pressure for 3 minutes. Allow 2-3 minutes of natural pressure, then perform a quick release. When the pin drops open the lid and stir. Add the spinach, the rest of the tomatoes, the chickpeas, the asparagus, the mushrooms, the fresh basil, then add the feta. Stir and allow feta to melt. Plate up, top with your favorite toppings! More cheese, fresh herbs, lemon. Enjoy!
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Pasta Bake
A fab recipe for testing your multitasking skills! Easy can be a few vegetables with a simple sauce and pasta. A bigger challenge would be to bring in raw meat as an additional ingredient and make a more complex sauce!
Ingredients:
250g dried pasta (challenge: make your own pasta)
1 tin of tomatoes or Passat ya
1 onion
1 garlic clove
Fried mixed herbs/ oregano or fresh basil
75g grated cheese
Additional ingredients:
Cooked meats or tinned tuna (or raw diced chicken - pan fried with onions until cooked through)
Chilli or soft cheese (change sauce)
Mixed vegetables
How to make Caldo Verde traditional Portuguese Kale soup
Amazing recipe for Caldo Verde that will leave everyone impressed it’s absolutely delicious ????