Best Terris Almost Famous Clean Out The Veggie Drawer Pasta Primav Recipes

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TERRI'S (ALMOST) FAMOUS CLEAN-OUT-THE-VEGGIE-DRAWER PASTA PRIMAV



Terri's (Almost) Famous Clean-Out-The-Veggie-Drawer Pasta Primav image

No creamy sauces to weigh this one down, this is my own creation, perfected over time. It's easy, it's quick, and the secret ingredient makes it all taste wonderful! Cleans out that veggie drawer, too! :o)

Provided by Terri F.

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
3/4 lb boneless chicken breast, diced (optional)
4 tablespoons butter
4 garlic cloves (or more, to taste)
3/4 cup mozzarella cheese (shredded)
1/4 cup parmesan cheese (shredded)
1 tablespoon mccormick roasted garlic and bell pepper (this is the secret ingredient)
1/2 cup onion (chopped large)
2 cups chopped assorted fresh vegetables (, I use green and red pepper, broccoli, snow pea pods, and julienned carrots)
1 large tomatoes, chopped
4 cups cooked pasta, cooked while preparing other ingredients (I like farfalle or rotini)

Steps:

  • Heat olive oil in large saute pan.
  • Add chicken (if using) and 3 cloves pressed garlic, and saute until chicken is no longer pink.
  • Add butter, all chopped veggies, 1 clove minced garlic, and McCormick spice.
  • Cook and stir for about 5- 7 minutes more, until veggies are cooked, but still crisp.
  • Add pasta to veggies and chicken, stir well, and heat until pasta is warmed through (2 minutes).
  • Add cheeses and stir until melted.
  • Add tomatoes last, and remove from heat (don't cook the tomatoes).
  • Serve piping hot with garlic toast.

PRODUCE DRAWER PRIMAVERA



Produce Drawer Primavera image

Primavera is Italian for 'spring' and Pasta Primavera is a classic dish that uses lots of fresh vegetables. Ree remembers eating it as a child and she emptied the produce drawer in her fridge for this satisfying and economic version.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

Kosher salt
12 ounces linguini
3 tablespoons olive oil
3 tablespoons butter
1 orange bell pepper, thinly sliced
1 yellow squash, halved and cut into half-moons
5 to 6 asparagus spears, cut into 1-inch pieces
3 to 4 cremini mushrooms, thinly sliced
Freshly ground black pepper
1 cup diced ham
1 small red onion, thinly sliced
4 cloves garlic, thinly sliced
1 tablespoon chopped fresh oregano leaves
2 teaspoons minced fresh thyme leaves
1/2 cup white wine
1 cup heavy cream
2 tablespoon prepared pesto
1/2 cup grated Parmesan

Steps:

  • Bring a large pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente and then drain, reserving 1 cup of the pasta water.
  • Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet on a medium-high heat. Add the bell pepper, squash, asparagus, and mushrooms and cook, stirring, for a couple of minutes to soften. Season with a pinch of salt and pepper then remove to a plate.
  • Lower the heat to medium and add the remaining olive oil and butter. Add the ham, onion, garlic, and herbs along with a pinch of salt and pepper. Cook, stirring to ensure the garlic doesn't burn, 2 to 3 minutes. Deglaze with the white wine, scraping up the bottom of the pan. Add the cream and prepared pesto, stir to combine. Bring to a simmer and allow to thicken, 1 to 2 minutes.
  • Add the reserved vegetables and cooked pasta to the skillet, then toss to combine. Taste and adjust the seasoning as needed. Thin the sauce with the reserved pasta water if necessary. Garnish with the Parmesan and serve.

POPCORN BREAD



Popcorn Bread image

A "mystery" bread to serve at a party and see if the guests can guess the secret ingredient. Makes 3 big and beautiful loaves of a good-tasting, slightly sweet all-purpose bread. Be sure the water-and-milk mixture is not too warm before adding the yeast. --The Middlebury Inn, Middlebury, Vermont

Provided by Pinay0618

Categories     Breads

Time 2h40m

Yield 3 loaves

Number Of Ingredients 9

1 cup boiling water
1 cup cold milk
1 1/2 tablespoons dry yeast
3/4 cup sugar
4 cups popped popcorn (no old maids)
1 teaspoon salt
3 eggs
1/3 cup butter, melted
7 cups all-purpose flour

Steps:

  • Combine water and milk in a large bowl. Stir in yeast and sugar and let them "work" about 10 minutes.
  • Run popcorn through a blender or food processor until it is the consistency of cornmeal. Add popcorn and salt to the mixture in the bowl.
  • Then add eggs and cooled melted butter and gradually work in all 7 cups of flour. If you don't have a machine, knead the mixture well by hand.
  • Let dough rise (usually 25-30 minutes). Punch it down then let rise once more.
  • Put dough out onto a rolling board. Separate into 3 equal pieces. Roll into shape and place in greased bread pans. Let rise until doubled in size. Bake at 350 degrees F for 35-40 minutes or until loaves are golden brown. Remove from oven and butter the crusts.

Nutrition Facts : Calories 1620.2, Fat 32, SaturatedFat 16.9, Cholesterol 251.6, Sodium 1078.5, Carbohydrate 287.5, Fiber 11, Sugar 51, Protein 43.1

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