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
Weight Watchers Recipe - 2 P+ Alfredo Sauce (Pasta Primavera)
Basically, we made the Alfredo sauce and then made to order Primavera for everyone. Of course, you do not have to make it to order and can make people pick out the vegetables that they don't like. That is what we normally do, but made it this way for the video. :-)
What we did was start the Alfredo sauce and then prep the vegetables as it was cooking. We made our Primavera with what vegetables we had on hand and shrimp.It is really much easier than we probably made it look!
I hope this all makes sense... It was much longer and I had to edit it because even though YouTube says I can upload videos longer than 15 minutes, it didn't let me.
My pasta was 12 points -
1 cup corn pasta (4)
2 servings Laughing Cow Alfredo (4)
2 t olive oil (2)
4 oz shrimp (2)
Laughing Cow Cheese Alfredo
Makes 4 servings @ 2 P+ per serving
6 wedges of your favorite Laughing Cow (I used light)
1 cup nonfat milk
2 Tbsp Parmesan cheese
1 Tbsp Margarine (I used butter)
1 tsp garlic powder
Put cheeses, milk, butter and garlic powder in a small sauce pan and set on low. Cook for 20 minutes or until creamy and smooth, stirring frequently.
Pasta primavera with roasted vegetables
This pasta primavera is creamy, filling, and satisfying, a great vegetarian meal or main dish for meatless Mondays. It's a healthy dish and it's easy to make. Enjoy!
Recipe as follows:
1 lb of pasta
1 large zucchini
2 small yellow squash
half of a red onion
1/2 lb of thin asparagus
1 red bell pepper
4 oz of cherry tomatoes
4 oz of yellow grape tomatoes
2 medium carrots
Sauce:
2 tbsp of butter
2 tbsp of extra virgin olive oil
3 garlic cloves (minced)
1/2 cup of vegetable broth/stock
1/4 cup of heavy cream
2 tbsp of flour
salt and pepper to taste
1/2 cup of freshly grated parmesean cheese (reggiano)
#pastaprimavera #foodlovewithanna #recipe
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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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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☀️Creamy Pasta Primavera w/ Boursin Cheese ASMR
That baked feta pasta hack is the gift that keeps on giving! ✨
What you need:
1 zucchini
1 yellow squash
1 red onion
1 head (or bag) of raw broccoli
1 orange bell pepper
1 pint cherry tomatoes
3 cloves garlic
EVOO
1 package Boursin cheese
1 lemon
Small chunk of parm
1 lb pasta of choice (this is similar to cavatelli)
Pasta water
Basil (fresh)
I didn’t measure anything really. Add enough veggies to add a thick layer across the bottom (whatever your casserole dish can accommodate).
For this size dish I felt good using about 3/4 of the zucchini, yellow squash, and bell pepper. I added around 1/3 cup of chopped broccoli but would add more next time. This was around a cup of tomatoes, and I prob used 1/3 of a red onion. Again make your best judgments based on the size of your dish and your veg.
Once the veg is in, toss with garlic, red pepper flake and EVOO, add Boursin to the center and drizzle with EVOO, then bake at 425 F for 45 minutes. Remove from oven and add juice of half a lemon (or a whole if you love a lot of lemon — bonus points for adding the zest as well), some reserved salty, starchy pasta water, your Al dente pasta, some grated parm and a big handful of fresh basil and toss until creamy. Enjoy!