Best Pasta Primavera With Kale Zucchini And Carrots Recipes

Pasta Primavera With Kale, Zucchini, and Carrots image

Provided by yogi.chanh

Categories Vegan

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

1/2 cup shredded carrot
1 cup finely chopped kale
2 -3 garlic cloves, minced
1/2 cup chopped onion
4 cups crushed tomatoes
2 tablespoons extra virgin olive oil
1/2-1 teaspoon crushed red pepper flakes, to taste
1/2 teaspoon finely chopped fresh herb (such as parsley, basil, and oregano)
1 medium zucchini, cut length wise into 1/4 inch portions (roughly 8 pieces)
1 cup breadcrumbs, mixed with
1/4 cup grated parmesan cheese
1/4 cup cream
1/2 cup grated parmesan cheese
salt
1 (16 ounce) package linguine, of choice (I use a quinoa blend)

Steps:

Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
Add crushed tomatoes, then carrots and kale.
Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
Start on the zucchini. Preheat oven to 350 degrees.
Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
Add fresh herbs to red sauce, and let it cook for another 15 minutes.
Finish primavera sauce with cream and add salt to taste.
Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!

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.