Best Mock Fettuccini Primavera Recipes

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CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

FETTUCCINE PRIMAVERA ROSA



Fettuccine Primavera Rosa image

Provided by Food Network

Time 27m

Yield 4 servings

Number Of Ingredients 5

2 Tbsp. olive oil
3 cups assorted cut-up fresh vegetables* (broccolini, red bell pepper, zucchini and/or asparagus)
1 Tbsp. finely chopped garlic
1 jar Bertolli® Four Cheese Rosa Sauce
8 ounces fettuccine, cooked and drained (reserve 1/2 cup pasta water)

Steps:

  • Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender.
  • Stir in Sauce and reserved pasta water. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with grated Parmesan cheese and ground black pepper.
  • *SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.

FETTUCCINE PRIMAVERA



Fettuccine Primavera image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil, plus 1 tablespoon
2 cloves garlic, thinly sliced
1/2 pound mushrooms, quartered
1 pound asparagus, cut into 1-inch pieces, blanched
1/2 pound carrots, sliced on the bias, blanched
1/4 pound fresh peas
1/2 pound snow peas
1 pound fava beans, shelled, blanched
1 tablespoon fresh Italian parsley, minced

Steps:

  • Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add 2 tablespoons olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. Roll out dough with a pasta machine or a rolling pin to desired thickness. Run through the widest cutter on the pasta machine to make fettuccine. Bring salted water to a boil in a large pot. Cook pasta until al dente, 1 to 8 minutes, depending on thickness. Drain immediately. Add remaining oil to saute pan. Add in garlic and cook until slightly brown. Add mushrooms and cook until soft. Add other vegetables to warm through and finish cooking. Season with salt and pepper. Keep warm. Place some sauteed vegetables on plate. Add some warm pasta. Top with more vegetables and more pasta. Add a few more vegetables and garnish with parsley.

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