Best Pasta Primavera Con Pimientos Asados 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.

Pasta Primavera image

Provided by Ayesha Curry

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons finely diced pancetta
3 cloves garlic, chopped
1 small shallot, chopped
3 asparagus, sliced into 1/2-inch pieces on the diagonal
Kernels from 1 cob fresh corn
3 tablespoons peeled fava beans
1 teaspoon crushed red pepper flakes
10 whole cherry tomatoes
3 kale leaves, stems removed, leaves torn into small pieces
2 tablespoons unsalted butter
6 ounces spinach pasta, such as linguine
2 basil leaves, chopped
2 tablespoons shaved Parmesan cheese

Steps:

Bring a large pot of salted water to a boil over high heat.
Heat the olive oil in a large skillet over medium-high heat. Add the pancetta and sauté, stirring occasionally, until rendered, about 3 minutes. Drain and discard half the fat, then add the garlic and shallot to the remaining fat and cook until aromatic, stirring, about 1 minute; season with some salt.
Add the asparagus, corn, favas and red pepper flakes to the skillet and sauté for about a minute. Stir in the tomatoes and allow to blister and break down a little. Stir in the kale and cook just until it wilts, then swirl in the butter to melt.
Add the pasta to the boiling water and cook until al dente, 45 seconds to 1 minute, then strain, reserving 1/2 cup of the cooking water. Toss the pasta in the sauce, adding some cooking water if needed to moisten. Garnish with some basil and Parmesan shavings, and serve.