PRIMAVERA PASTA
Pasta primavera is a delicious pasta dish packed with lots of fresh spring vegetables and covered with a light and refreshing lemon cream sauce.
Provided by Aleksandra
Categories dinner Main Course
Time 30m
Number Of Ingredients 13
Steps:
- Prepare all the vegetables: cut the bell pepper into 1/4-inch (1/2 cm) strips, zucchini into 1/3-inch (3/4 cm) half-slices, green beans in half crosswise, cut off the woody ends of asparagus (white parts) and cut the asparagus into 2-3 parts, cut the garlic into very thin slices.
- Cook the pasta al dente. 5 minutes before the end of the cooking, add the green beans (thin green beans need 4-5 minutes cooking time, thicker beans about 5-6 minutes). Strain the pasta and beans.
- Heat 1 tablespoon of oil in a large frying pan, add the bell pepper and half of the zucchini. Cook over high heat for about 2-3 minutes, or until the vegetables are slightly browned but still very crunchy (they cannot be very soft). Transfer the vegetables to a plate.
- Add half a tablespoon of oil and the other half of zucchini and asparagus to the pan. Cook it the same way as described above. Transfer the vegetables to a plate.
- Add a tablespoon of butter to the pan and when it's melted add the garlic. Cook for about 30 seconds.
- Add the broth, scrape all the browned bits from the bottom of the pan with a wooden spatula and cook over medium heat for about 3 minutes, or until the broth thickens a little.
- Add the cream and lemon zest. Cook for a few minutes until the sauce thickens slightly.
- Season the sauce with lemon juice (it should be very lemony).
- Add the peas and cook in the sauce for 30-60 seconds (fresh peas will need about 20 sec and the frozen peas about a minute).
- Add the grated Parmesan cheese, season the sauce with salt and pepper to taste. Take the pan off the heat.
- Add the cooked vegetables and pasta. Stir everything together, season with more salt and pepper if necessary.
- Serve with more grated Parmesan cheese and optionally fresh basil leaves.
- Enjoy!
Nutrition Facts : Calories 553 kcal, ServingSize 1 serving
CREAMY PASTA WITH SPRING VEGETABLES
This is a favorite Pampered Chef recipe! I adjust the veggies according to my mood or what is on hand as well as changing the type of pasta I use.
Provided by QueenJellyBean
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Cut asparagus into 1 1/2 inch pieces discarding the tough ends.
- Cut mushrooms in half or quarters.
- Cut bell pepper into 1 inch squares or strips.
- Combine vegetables in a bowl. Add olive oil and toss lightly.
- Add garlic, salt and pepper. Gently mix well.
- Pour into bar pan (cookie sheet with edges) and bake for 10-12 minutes until crisp tender.
- Snip basil with kitchen scissors.
- Prepare pasta according to pakage instructions.
- In a small saucepan, simmer whipping cream for 6-8 minutes, on medium low heat to slightly thicken. Stir constantly so it doesn't burn to the bottom of the pan.
- Drain pasta and transfer to large bowl. Add veggies, heated cream and basil. Toss lightly.
- Mix 1/4 c of parmesan cheese into the pasta.
- Spoon onto serving plates or dishes. Sprinkle with remaining paremesan and some additonal black pepper.
Nutrition Facts : Calories 534.1, Fat 30.3, SaturatedFat 14.4, Cholesterol 121.5, Sodium 403.5, Carbohydrate 50.1, Fiber 4.6, Sugar 4.7, Protein 18.3
CREAMY GEMELLI PASTA WITH SHRIMP AND SPRING VEGETABLES
This pasta recipe pairs great with a crisp white wine like a Sauvignon Blanc, Pinot Grigio, or Sancerre.
Provided by KimK
Categories Shrimp Pasta
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add gemelli and cook, stirring occasionally, to desired tenderness, 6 to 11 minutes. Drain and reserve 1/2 cup of the cooking liquid.
- At the same time, bring another small pot of water to a boil. Add peas and boil until slightly softened, 2 to 3 minutes. Drain.
- Juice 3 of the lemon halves. Slice the remaining half into thin rounds. Set aside.
- Heat oil in a deep skillet or large pot over medium-high heat. Add peas, zucchini, and garlic; cook for 1 to 2 minutes. Add shrimp and season with salt and pepper. Cook, stirring occasionally, until shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes; be careful not to overcook. Remove from the heat.
- Add cooked gemelli to the shrimp-vegetable mixture. Stir in creme fraiche and lemon juice and season with more salt and pepper as needed. Garnish with lemon slices and basil.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 70.9 g, Cholesterol 130.3 mg, Fat 9.4 g, Fiber 8.3 g, Protein 27.1 g, SaturatedFat 3.6 g, Sodium 149.3 mg, Sugar 3.8 g
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