Best Vicolo Pizza Primavera Recipes

FUSILLI PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the asparagus during the last minute of cooking. Reserve 1 1/2 cups cooking water, then drain the pasta and asparagus.
• Meanwhile, slice the corn kernels off the cobs. Run the back side of the knife down the cob over a bowl to remove any corn milk. You should get about 2 tablespoons.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the garlic, fennel, 1/4 teaspoon salt and a few grinds of pepper; cook until the fennel is browned in spots and tender, about 4 minutes. Add the corn kernels and corn milk and another 1/4 teaspoon salt and cook, stirring occasionally, until the corn is tender, about 2 minutes.
• Add the pasta and 1 cup cooking water to the skillet and cook, stirring, about 1 minute. Remove from the heat and stir in the parsley, cheese, tarragon and butter until creamy, adding more cooking water as needed to loosen; season with salt and pepper.
• Divide the pasta among bowls. Top with more cheese and pepper; drizzle with olive oil.

PASTA PRIMAVERA

Steps:

• Combine butter, broth, and cream in a 2 cup glass measure. Cook in microwave, uncovered, at 100 percent for 5 minutes. Reserve. Combine tomatoes, olive oil, garlic, pepper flakes, and parsley in a 4 cup glass measure. Cook, uncovered, at 100 percent for 5 minutes. Reserve. Place a large pot of water on the stove to boil for the spaghetti. In a 11 by 2-inch round dish, arrange the vegetables in concentric rings, with broccoli inside rim, then green beans, zucchini, snow peas, and asparagus. Mound peas in center. Toss mushroom slices and pine nuts in oil and sprinkle over vegetables. Cover tightly with microwaveable plastic wrap. Cook at 100 percent for 7 minutes. Cook pasta in boiling water and drain. Remove vegetables from oven and pierce plastic with the tip of a sharp knife. Reheat reserved sauces at the same time, in their separate measures, uncovered, at 100 percent for 4 minutes. Place drained pasta in a large ceramic dish that will fit into the microwave oven. While pasta is hot, toss with vegetables, cream sauce, and one half the tomato sauce. Reheat pasta, uncovered, at 100 percent for 4 minutes. Remove from oven and toss with Parmesan cheese, salt, and basil. To serve, spoon some of remaining tomato sauce over each portion. * Can use canned tomatoes.

PIZZA PRIMAVERA

Steps:

• Preheat oven to 425 degrees.
• Place pizza crust on pizza pan, prick several times with fork tines and bake for 7 to 8 minutes.
• In a medium skillet, heat the Italian dressing to a boil and add the garlic and onion, cooking until the onion is wilted.
• Stir in the asparagus, carrot slices, broccoli flowerets and mushrooms.
• Cook over medium heat, stirring frequently, for 3 to 4 minutes or until vegetables are crisp tender.
• Remove the pizza crust from oven and top with sliced Roma tomatoes, sprinkle basil over tomatoes and cover with the vegetable mixture.
• Sprinkle the roasted red pepper over all and top with mozzarella cheese and the grated Parmesan.
• Return to oven and bake for 10 to 15 minutes or until cheese is melted and crust is golden brown.

PASTA PRIMAVERA

Steps:

• Trim the broccoli and break it into bite-size florets. Set aside. Trim off and discard the ends of the yellow squash but do not peel. Cut the squash into quarters. Cut each quarter into 1-inch or slightly longer lengths. There should be about 11/2 cups, no more. Set aside. Cut each asparagus spear into thirds. Set aside. Cook each of the green vegetables separately in boiling salted water to cover. The essential thing is to cook each vegetable so that it remains crisp-tender. Cook the broccoli, squash, green beans, and asparagus for about 5 minutes. Drain well, run under cold water to chill, and drain thoroughly. Combine them in a mixing bowl. Cook the peas and snow peas for about minute if fresh, or 30 seconds if frozen. Drain, chill, and drain again. Combine them in a mixing bowl. Heat the peanut oil in a skillet and add the mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook for about 2 minutes. Add the mushrooms to the vegetables. Add the chopped chilies and parsley. Heat 3 tablespoons of the olive oil in a saucepan and add half the garlic, the tomatoes, salt, and pepper to taste. Cook for about 4 minutes, stirring gently so as not to break up the tomatoes more than is essential. Add the basil, stir and set aside. Heat the remaining 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, just to heat through. Drop the spaghetti into boiling salted water. Cook until al dente. The spaghetti when ready must retain just a slight resilience in the center. Drain well. Melt the butter in a utensil large enough to hold the drained spaghetti and vegetables. Add the chicken broth, 1/2 cup cream, and cheese, stirring constantly. Cook gently on and off the heat until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing and stirring over very low heat. Add the remaining vegetables and, if the sauce seems too dry, add about 1/4 cup more cream. The sauce should not be soupy. Add the pine nuts and give the mixture one final tossing. Serve equal portions of the spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately. Four