Best Rotelle Primavera Recipes

RISOTTO PRIMAVERA

Steps:

• Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter. Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.
• Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard the tough ends.
• When the risotto has been cooking for 15 minutes, add asparagus to the risotto with the peas, lemon zest, 2 teaspoons salt, and 1 teaspoon pepper. Continue cooking and adding stock, stirring almost constantly, until the rice is tender but still firm.
• Whisk the lemon juice and mascarpone together in a small bowl. When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives. Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

GARLIC ROTELLE

Steps:

• In lg skillet, over med-hi heat, combine pasta, oil, and garlic.
• Cook and stir for 5 minutes.
• Add remaining ingredients.
• Stir well.

PASTA PRIMAVERA

Steps:

• Begin by steaming carrots in a pot for 2 minutes, add broccoli, zucchini and squash in 30 second intervals. Steam vegetables until tender. Set aside. In large skillet heat oil. Saute onion until soft. Add garlic, stock and cream. Heat and bring to a boil. Stir and continue heating until sauce has thickened. In separate pot cook rotelle according to directions on package. Drain pasta and add to reduced sauce. Stir until pasta is coated. Plate and top with steamed vegetables.

ROTELLE PRIMAVERA

Steps:

• Cook pasta according to instructions. Drain and set aside.
• While pasta cooks, bring a second pot of water to a boil.
• Fill a large bowl with cold water; set aside.
• Blanch asparagus in boiling water for 3 minutes.
• Remove and dunk in cold water.
• Heat olive oil and pesto in a large skillet over medium heat.
• Add garlic; saute for 30 seconds or until golden.
• Add beans and cook 5 minutes longer.
• Squeeze excess liquid from artichokes and add to the skillet, along with the asparagus. Cook 3-4 minutes or until heated through.
• Toss pasta and vegetables with cheese in a large bowl. Season with salt and pepper.

TORTELLINI PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
• Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.