Fettuccine Primavera Fresh New Pasta Recipe
Fettuccine Primavera the favorite dish for all. The mix of different vegetables and herbs, the creaminess and the combination of cheese, take us in an Italian fusion journey!
This healthy quick and easy Primavera Pasta recipe is a good source of Carbs, fibers, iron, folic acid, and vitamin A, C, B, that are essential for women of child bearing age. This pasta recipe is an ideal dish that goes well with the summer or winter season and it is the best choice for lunch and dinner meal choice when you do not have much time to spend in the kitchen, as you need less than 10 minutes to prepare this healthy pasta dish.
If you try this simple, healthy and nutritious Fettuccine Primavera pasta recipe, please like, share, subscribe and leave a comment below.
“Base ingredients”
2 Tbsp Olive Oil
4 Chopped Garlic Gloves
1 Tbsp Pesto Sauce
½ Tbsp Dry Basil
½ Cup Cooking Cream
30 ML White Wine
1 Carrot, Broccoli, Red Pepper & Snow Peas
¾ Cup Romano Cheese
Salt & Pepper for the taste
Subscribe to our channel and follow us on:
Facebook:
Instagram:
Twitter:
#letscookolet
-~-~~-~~~-~~-~-
Please watch: Split Pea Soup Recipe
-~-~~-~~~-~~-~-
Pasta Primavera (e79)
Buon giorno a tutti. In this episode, Spring has sprung, and Nonna Mia, la nonna di tutti (everyone's grandmother), is inspired to make pasta primavera. Primavera literally means Spring! So, unsurprisingly, this is a pasta dish that calls for a lot of vegetables. Here, Nonna makes pasta for 6, and uses just over 10 cups of fresh vegetables to a pound of pasta.
Apart from vegetables and the pasta, you will need extra virgin olive oil, garlic/onions, basil, 1/2 cup of cream and freshly grated cheese.
The beauty of this dish is that you can use whatever vegetables that are locally in season - whatever vegetables you love. So, use Nonna's as a guide, and augment to suit your own favourite veggies.
To a cold pan, she adds 1/2 cup of extra virgin olive oil, 3-4 cloves of sliced garlic, 1/2 a red onion, sliced finely and a pinch of hot chilies - to suit your taste. She lets that cook about 2 minutes.
She starts with one red and one yellow pepper because they take a little longer to cook. That's just over 2 cups of sliced peppers. Next one zucchini and 5 mushrooms, sliced are incorporated.
Nonna puts a well-salted pot on the boil and selects her pasta of choice - here she uses casareccia.
A cup of sugar snaps and 10 sliced asparagus are added, and she continues to sauté. Toward the end, she adds 2 cups of cherry tomatoes, and a cup of green onions / scallions.
Cook the pasta a minute less than instructed and add it into the vegetables. You want it to absorb the flavours and finish cooking together. Nonna adds two 'copinos' ladles of pasta water - you may need more - it will depend on how much liquid you prefer.
She seasons with sea-salt and freshly cracked pepper and adds in 1/2 cup of cream, allowing it to simmer for the sauce to thicken up a bit. She then adds a big handful of fresh basil and 1/2 cup of freshly grated Grana Padana cheese, transfers to the platter, and tops again with more Grana Padana.
Buon appetito!
Contact Details:
Mobile: 1 249.877.8822 or via
Email: nonnamiarecipes@gmail.com & josietulipano@gmail.com
YouTube Channel:
TikTok @nonnamiarecipes
Instagram: nonnamiarecipes
Facebook: @nonnamiarecipes
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.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅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.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rach@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
15 Minute Recipe: Pasta Primavera
Shop this video:
To get this complete recipe with instructions and measurements, check out my website:
Instagram:
Official Facebook Page:
Contact: Business@LauraintheKitchen.com
Twitter: @Lauraskitchen
☀️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!
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.
PRINT RECIPE: