Best The Perfect Pasta Primavera 103150 Recipes

Pasta Primavera image

Provided by Giada De Laurentiis

Categories main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

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

Steps:

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.

The

Provided by HEP MEP

Categories Vegetable

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 19

1 cup broccoli floret, steamed for 5 minutes
1 cup asparagus, cut in 1 inch pieces,steamed for 5 minutes
1 cup sugar snap peas or 1 cup snow peas, blanched for one minute
1 medium zucchini or 1 medium summer squash, unpeeled,sliced in half lengthwise,then cut into 1 inch chunks and blanched for 1 minute
1 cup corn kernel (canned,or if fresh or frozen,blanched)
1 tablespoon finely minced garlic (about 3 large cloves)
1 tablespoon olive oil
1 -2 tomatoes, diced
1/2 cup fresh mushrooms, sliced
1/2 cup shredded carrot
1/4 cup finely minced parsley
1/2 teaspoon fresh ground black pepper
12 ounces whole wheat spaghetti or 12 ounces linguine
2 teaspoons butter or 2 teaspoons margarine
1 tablespoon flour
1 cup skim milk or 1 cup 1% low-fat milk
1/2 cup chicken broth
1/2 cup grated parmesan cheese
1/4 cup finely minced fresh basil or 1 teaspoon dried basil

Steps:

Stem or blanch the various vegetables (broccoli,asparagus,peas,zucchiniø- or squash,and corn) as indicated, combine them and keep them warm.
In a skillet, saute the garlic in the oil for 1 minute,but do not brown.
Add the tomatoes,mushrooms,carrot,parsle and pepper,and cook the mixture for about 5 minutes.
Add this to the reserved vegetables, tossing ingredients gently to combine them well.
To prepare the sauce, in a small heavy saucepan, melt the butter or margarine,and add flour,whisking the roux over med.
-lowheat for 1 minute- gradually add the milk and broth,stirring constantly till the sauce thickens slightly.
Stir in the Parmesan and basil,and heat the sauce over med.
-lowflame,stirring until cheese is melted.
Pour the sauce over the veggie mixture and toss gently to coat.
Cook the spaghetti or linguine al dente,drain and keep warm.
Place the cooked pasta in a large warmed bowl and spread the veggie and sauce mixture over the pasta, toss the the pasta gently,once or twice, and serve with additional Parmesan, if desired.