EASY PASTA PRIMAVERA RECIPE
Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees F.
- Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
- Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
- Sprinkle Parmesan cheese and serve immediately.
Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving
ROASTED-VEGETABLE AND WINE SAUCE
This intense base is the secret to the full-bodied richness of the stew. Roasting emphasizes the vegetables' best qualities, and they're simmered with red wine and plenty of herbs and aromatics.
Provided by Ruth Cousineau
Categories Garlic Mushroom Onion Tomato Side Roast Thanksgiving Vegetarian Fennel Leek Bell Pepper Carrot Red Wine Winter Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 6 cups
Number Of Ingredients 22
Steps:
- Roast vegetables:
- Preheat oven to 450°F with rack in middle.
- Wash leek halves and pat dry.
- Toss leek, carrots, garlic, bell peppers, plum tomatoes, fennel, and onions with oil, then spread in a 17- by 14-inch roasting pan and roast, stirring occasionally, until well browned and tender, 1 1/4 to 1 1/2 hours.
- Soak porcini and make bouquet garni while vegetables roast:
- Pour boiling water over porcini in a bowl and soak until softened, 10 to 20 minutes.
- Meanwhile, wrap celery, parsley stems, thyme sprig, peppercorns, and bay leaves in a piece of cheesecloth and tie with string.
- Lift out porcini, squeezing excess liquid back into bowl, and rinse to remove any grit. Pour soaking liquid through a sieve lined with a dampened paper towel into another bowl.
- Make stock:
- Transfer roasted vegetables to a 6- to 8-quart pot and add wine to roasting pan, then deglaze pan by boiling, scraping up brown bits, 1 to 2 minutes. Add wine to vegetables in pot along with water (4 quarts), porcini and soaking liquid, bouquet garni, sun-dried tomatoes, and 2 teaspoons salt. Bring to a boil, then simmer, uncovered, until stock is reduced to about 6 cups, about 2 hours. Pour through a fine-mesh sieve into a large bowl, pressing firmly on and then discarding solids.
- Make sauce:
- Melt butter in a 3-quart heavy saucepan over medium heat and whisk in flour, then cook roux, whisking, 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 10 minutes. Season with salt and pepper.
ANGEL HAIR WITH ROASTED VEGETABLES AND RED WINE TOMATO SAUCE
My daughter's personal favorite! Roasted garlic flavors the veggies and the sauce. Most of the work is done in the oven and it reheats great!
Provided by Roxygirl in Colorado
Categories Vegetable
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Mix veggies with marinade
- place with the foil wrapped garlic in a jelly roll pan (or cookie sheet) at 400 for about 45 minutes, depending how small your veggies are cut (your garlic may need longer cooking time than the veggies).
- After veggies are cooked, mash garlic with fork (or garlic press) and mix half in with the veggies and save half for the tomato sauce.
- Mix sauce ingredients in large saucepan (including roasted garlic).
- add red wine after tomatoes have cooked down a bit.
- Simmer for about 30 minutes.
- Ladle sauce over hot noodles.
- top with veggies and grated Parmesan cheese.
Nutrition Facts : Calories 223.2, Fat 14.3, SaturatedFat 2, Sodium 599.9, Carbohydrate 21.3, Fiber 6.4, Sugar 11.3, Protein 4.1
ROASTED AND READY VEGETABLE SAUCE
Get more of the good stuff on your plate with these variations of vibrant vegetable sauces. Prepare them ahead and tuck them in the fridge for a jump start on veggie-full meals throughout the week. Serve over hot pasta.
Provided by Juliana Hale
Time 1h
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a shallow baking pan with foil.
- Arrange cauliflower, broccoli, onion, and garlic in a single layer on the prepared pan. Drizzle with oil; toss to coat.
- Roast in the preheated oven until tender and lightly browned, about 25 minutes.
- Melt butter in a large saucepan over medium heat. Add flour; cook and stir 1 minute. Add broth, roasted vegetables, salt, pepper, and thyme. Bring to a boil, stirring constantly. Reduce heat and simmer, covered, 10 minutes, adding spinach during the last 4 minutes to wilt. Cool slightly; puree in a blender or with an immersion blender. Serve hot. Or chill, covered, up to 3 days, and reheat for another use.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 9.2 g, Cholesterol 9.2 mg, Fat 5.2 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 2.4 g, Sodium 287.1 mg, Sugar 2.8 g
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