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How To make Ziti with Asparagus, Peas and Lemon Cream
1/2 c Shelled fresh peas (about
-1/2 lb unshelled) 1/2 lb Asparagus, trimmed, peeled
-and cut on the diagonal -into 1-1/2" pieces 8 tb Unsalted butter
1 1/4 c Heavy cream
1 Juice of lemon
1 ts Finely grated lemon rind
Salt Freshly ground white pepper 1/2 lb Ziti or tubular pasta
3 Hearts of Bibb or butter
-lettuce, separated into -leaves 1/2 c Freshly grated Parmesan
-cheese (From "Perla Meyers' Art of Seasonal Cooking," Simon and Schuster). Place the peas in a vegetable steamer, set over simmering water, and steam, covered, for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside. Add the asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Remove and run under cold water to stop further cooking. Drain and set aside. Add asparagus to the vegetable steamer. Cover and steam for 3-5 minutes or until just tender. Run under cold water, drain and reserve. In a large heavy skillet, melt the butter over medium heat and whisk in the cream. Bring to a boil, reduce the heat, and simmer until reduced by one-third. Add the lemon juice and rind. Season with salt and white pepper and keep warm. Bring plenty of salted water to a boil in a large casserole. Add the ziti and cook until just tender, al dente. Add 2 cups of cold water to stop further cooking. Drain thoroughly, and add to the lemon cream together with the peas, asparagus and Bibb lettuce and simmer until the sauce lightly coats the pasta and the lettuce has just wilted. Add the Parmesan and toss gently. Taste and correct the seasoning and serve at once. Nutritional analysis per serving: 642.3 calories; 52.6 grams total fat; (33.7 grams saturated fat); 10.9 grams protein; 26.5 grams carbohydrates; 179 milligrams cholesterol; 230.5 milligrams sodium. -----
How To make Ziti with Asparagus, Peas and Lemon Cream's Videos
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Gennaro in Italy
Another video in a series of Gennaro’s recipes from Italy, some of which you, the audience, have specifically asked for, and others are Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
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Garlic Cream Bucatini with Peas and Asparagus
This truly is a wonderful springy gem! Bucatini noodles in a garlic-infused creamy sauce and twirled around buttery bits of asparagus and peas. SO GOOD!
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Vegetarian Asparagus Cream Sauce Recipe
Slaughter Food Creations makes a simple yet delicious asparagus cream sauce to put over pasta and or rice.
Ingredients you will need:
1 1/2 cup water
1 bunch of asparagus
1 small red onion
2 cloves garlic
Splash of lemon juice or slice of lemon
Salt and Pepper to taste
Use 1/2 of asparagus bunch in bite size pieces in Saucepan with the above ingredients. Bring to low boil and cook for 8 to 10 minutes or until fork soft.
Liquefy ingredients in blender, and strain back into saucepan.
Add 1/2 cup cream with added tbsp of corn starch and tbsp of unsalted butter. Add more cream and cornstarch mixture as needed until sauce thickens. More salt to taste.
Take remaining 1/2 bunch of asparagus and cut into bite sized pieces. Add to sauce, and cook in the sauce for 3 minutes until al dente.
Serve over penne pasta or rice.
Thanks for watching, and Cheers to great food!
Easy 4 Ingredient Weeknight Pasta
Pasta al Limone (lemon pasta) is a super simple weeknight pasta recipe that you can make in under 30 minutes! Pasta al Limone is essentially a lemony version of Fettuccine Alfredo. This linguine with lemon, butter, and Parmigiano Reggiano cheese is lighter than alfredo but IMO better! Enjoy!
WATCH MORE QUICK WEEKNIGHT PASTA RECIPES!
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SERVE WITH:
Sauteed Broccoli Rabe
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15 minute creamy garlic pasta sauce
Creamy garlic sauce is something that I make regularly on the channel but with each version, they all have something that little bit different. In this one, learn how to make this easy and cheap creamy garlic cheesy pasta that requires only a few simple ingredients and takes very little time to put together.
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Serves - 3 to 4
Ingredients -
500g (1.1lbs) - Pasta of your choice (I used shells)
1 Tbsp (14g) - Unsalted Butter
1 tsp (5ml) - Olive Oil
6 - Garlic Cloves, Minced
1/3 Cup (80ml) - Chicken or Vegetable Stock
400ml (13.5floz) - Thickened Cream (Heavy Cream, Whipping Cream)
120g (4.2oz) - Baby Spinach, Washed
60g (2.1oz) - Grana Padano Cheese, Freshly Grated
5g (0.2oz) - Flat Leaf Parsley or Basil, Roughly Chopped
Seasoning To Taste
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Why I (almost) always make these 2 creamy pastas for vegan skeptics
Making meals for people who aren't vegan isn't always easy, especially if they know you'll be making a vegan meal. It's like you say, hey, check out this vegan mango and all the sudden they hate mangoes. The word vegan for a lot of people means that the food will have no flavor, taste like water or just all around no way it can be good.
These vegan creamy pasta dishes will wow anyone, even if they are skeptical at first. It's two that I have made for family and friends often and I know that people in your life (or even you, if you are watching and a bit skeptical yourself) will love too!
Check out these ideas and let me know which one you try (it should be all 2).
Also if you haven't yet, watch my other pasta video for even more ideas:
★Recipes Used★
???? Vegan Penne alla Vodka:
???? Vegan Creamy Mushroom and Asparagus Pasta:
Timestamps:
00:00 How to Make Creamy Vegan Pastas People Will Love
00:01 How to Make Vegan Penne alla Vodka (Vegan Vodka Sauce)
03:24 Vegan Penne alla Vodka Finished
3:30 Hosting People Who Aren’t Vegan
4:23 Why Use Penne for Penne alla Vodka
4:55 What type of Tomatoes for penne alla vodka
5:25 Do I have to add vodka to penne alla vodka
6:02 Purpose of coconut milk in vegan vodka sauce
6:42 How to Make Creamy Vegan Mushroom and Asparagus Pasta
9:28 Creamy Vegan Mushroom and Asparagus Pasta Finished
9:33 The plant food I can’t stand
10:11 Why I still love this vegan creamy mushroom pasta
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