Best Primavera Verde Recipes

Pasta Primavera Verde image

Provided by BecR2400

Time 32m

Yield 2 serving(s)

Number Of Ingredients 16

1/4 lb dried italian linguine (can use fresh pasta or spinach linguine)
2 cups broccoli florets
1/4 lb green beans, trimmed and cut into 1-inch pieces
1/4 cup sugar snap pea, stems removed (or snow peas)
1/4 lb asparagus, split lengthwise and cut in half
2 tablespoons finely minced fresh dill
2 tablespoons finely minced garlic
1/4 cup finely chopped scallion, green part only (or green onions)
1/4 teaspoon red pepper flakes
1 teaspoon olive oil
4 tablespoons basil pesto (optional)
1 (10 ounce) can baby clams (optional)
salt & freshly ground black pepper
snipped fresh Italian parsley (for garnish)
toasted pine nuts (for garnish)
grated parmesan cheese

Steps:

Bring 4 quarts of water to a rolling boil and cook the pasta for 8 to 10 minutes, until al dente.
Meanwhile, steam the broccoli and beans in a steaming basket set over 1 quart of simmering water for 4 to 6 minutes.
Remove the broccoli and beans and set aside.
Add the peas and asparagus to the steaming basket and steam for 3 to 4 minutes. Remove and set aside with the other vegetables. Reserve the steaming broth.
Drain the pasta and return it to the pot. Add the vegetables, dill, garlic, scallions or green onions, pepper flakes, oil and 1/2 to 3/4 cup reserved steaming broth (omit broth if using pesto), and heat over medium heat for 1 to 2 minutes, stirring to coat thoroughly. Add pesto and baby clams, if desired.
Season to taste with salt and pepper. Garnish with snipped fresh parsley and toasted pine nuts, and grated Parmesan cheese at the table.
Serve immediately.

Primavera Verde image

Provided by shelly brown @msshelly55021

Categories Vegetables

Number Of Ingredients 15

1 medium onion, quartered and sliced thing
1 small red bell pepper, cut into 1 inch slices
1 medium carrot, julienned
1 bunch(es) thin asparagus, cut into 1 1/2 inches long, discard bottom 1/4
1 1/2 cup(s) zucchini/yellow summer squash (i would use a cup of each cuz i love 'em both!) cut in thin 1 inch strips (or julienned)
6 med. clove(s) garlic, chopped
1 can(s) (15 oz) diced tomatoes with juice
1 tablespoon(s) plus 1/4 cup vegetable broth
1 cup(s) fresh basil, chopped
3 tablespoon(s) fresh sage, minced
1 cup(s) fresh parsley, minced
3 tablespoon(s) fresh oregano, minced
- salt & pepper, to taste
4 ounce(s) whole wheat linguini (i'll just use whatever pasta i have until i decide if i like the recipe!)
4 ounce(s) chevre goat cheese (optional)

Steps:

Cook the pasta according to package instructions.
While pasta is cooking,chop onion and garlic. Let them sit for 5 minutes before cooking. (It is suppose to bring out "healthier properties." IDK what that means, but the original recipe says that.)
Chop rest of vegies.
Heat 1 Tbsp. of vegetable broth in a skillet. Over medium heat, saute onion in the broth, stirring frequently for 3 minutes. Add the vegies in the order given above, waiting about 1 minute between each new ingedient.
Add tomatoes and broth and simmer for another couple minutes, until vegetables are barely tender, about 10 minutes. If needed, you can add a touch more liquid to keep moist. Add minced herbs. Season with salt and pepper.
Drain the pasta when it is done. Toss pasta with vegetable mixture and top with goat cheese if desired.
Note exactly sure what the extra vegie broth is for, unless it is the extra liquid in step 5.
For myself, I would eat this as it. If serving to family or friends, I would maybe toss some chicken pieces into the pasta water and boil with the pasta, or something...