Best Pasta Primavera Gregory Recipes

PASTA PRIMAVERA GREGORY

Pasta Primavera Gregory image

A light and lovely tangle of pasta and fresh veggies. Serve this as a first course or a light main course.

Provided by Jamallah Bergman @pmyodb1

Categories Pasta

Number Of Ingredients 16

Ingredients

1/2 pound(s) green fettuccine
1/2 pound(s) regular egg fettuccine
1/3 cup(s) best quality olive oil
1/2 cup(s) finely chopped red onion
3/4 pound(s) snow peas
1/3 pound(s) sugar snap peas
3/4 pound(s) sliced prosciutto, cut into coarse julienne
2 - ripe plum tomatoes,quartered
2 - red bell peppers,stemmed,seeded, and cut into fine julienne
8 - scallions,well rinsed,trimmed,cut diagonally into 1/2 inch pieces
1/2 cup(s) snipped chives,basil or other fresh herbs
- salt and pepper, to taste
4 tablespoon(s) raspberry vinegar or to taste
1/4 cup(s) grated parmigiano-reggiano cheese
1 cup(s) imported black olives (any kind)
- grated zest of 1 orange,lemon or lime

Steps:

Bring 4 quarts salted water to a boil in a large pot. Stir in all the fettuccine. Cook until tender but still firm, and drain immediately. Transfer the pasta to a large mixing bowl, add the olive oil and chopped onion, and toss gently to combine. Set aside to cool to room temperature.
Bring another 4 quarts salted water to a boil. Add the snow peas and sugar snap peas. Cook 1 minute,drain and plunge the peas immediately into a large bowl of ice water. Let stand for 10 minutes. Drain the peas and pat thoroughly dry.
Add the peas to the pasta in the mixing bowl along with the prosciutto,tomatoes, bell peppers,scallions and chives or herbs. Season with salt and pepper, sprinkle on the raspberry vinegar, and toss gently.
Toss the pasta and vegetables with the grated cheese, taste and correct the seasoning. Arrange the pasta on a large serving platter. Scatter the olives and citrus zest over the pasta and serve at room temperature.

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

Ingredients

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