Best Saccottini Stuffed With Pesto And Served With Primavera Sauce Recipes
SACCOTTINI STUFFED WITH PESTO AND SERVED WITH PRIMAVERA SAUCE
Between our families, careers and the endless demands of day-to-day life most people are too busy to put in the time for a traditional home cooked dinner. This quick and easy recipes solves the problem of finding the time to make home cooked meals.
Provided by Mary Jenny
Categories Sauces
Time 25m
Yield 2 portions, 2 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot of boiling water, sprinkle ½ a teaspoon of salt. Throw in the saccottinis. Cook for approximately 5 minutes, and then drain the pasta.
- In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the vegetables. Cook for 2-3 minutes. Deglaze with the white wine. Add the O'Sole Mio Napolitana sauce. Let simmer for 2 minutes.
- Add the pasta to the sauce. Stir well and serve. Decorate with a basil leave and some grated Parmesan. More quick and easy recipes can be found at www.osolemio.ca.
Nutrition Facts : Calories 411.9, Fat 15.5, SaturatedFat 2.2, Cholesterol 45.6, Sodium 289.5, Carbohydrate 48, Fiber 4.4, Sugar 7.1, Protein 9.8
PESTO PENNE PRIMAVERA
This is a recipe you can serve hot or cold. A great side-dish or can be a full meal. My kids love this and it's always a hit. You could also add poached or grilled chicken. You can also freeze any leftover pesto for later use.
Provided by Mikey's Kitchen
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 8
Number Of Ingredients 16
Steps:
- Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside.
- Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside.
- Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the asparagus, zucchini, Kalamata olives, roasted red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine. Serve in bowls topped with the grated Parmesan cheese.
Nutrition Facts : Calories 367.5 calories, Carbohydrate 34.4 g, Cholesterol 8.8 mg, Fat 20.6 g, Fiber 3.1 g, Protein 12.6 g, SaturatedFat 4.3 g, Sodium 412.6 mg, Sugar 3.1 g
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