Pasta Primavera Recipe - OrsaraRecipes
Today I would like to share a pasta primavera recipe, perfect dish for the Spring.
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Vegan Pasta Primavera Recipe
Love pasta but worry about the carbs? This Vegan Pasta Primavera is high in protein and fiber and low in refined carbs. Every spoonful is a balanced bite! No need to worry about eating too much carbs, I portioned all the ingredients so you can just enjoy your dish.
This delicious and satisfying recipe is just under 500 calories and has 22 grams of protein and almost half the fiber that you need in one day. It's protein-packed, high in fiber and lower in sodium.
I worked hard to develop this recipe to bump up the nutrition and the flavor while lowering sodium and saturated fat and boosting protein and fiber. Please use the exact ingredients and portions exactly so you are consuming what's listed in the nutritional analysis at the end of the video.
Vegan Pasta Primavera Recipe
Yield: Approximately 6 cups
Serving Size: 2 cups
Ingredients:
1/2 cup raw cashews
1 cup parsley leaves, packed and minced
1 1/2 cup asparagus, cut in 1 inch pieces
1 1/2 cup sugar snap peas, cut in half
1/2 cup purple onions, small dice
1 tablespoon, extra virgin olive oil
1 heaping cup of whole grain penne
1 cup pasta water
1/2 cup nutritional yeast
2 tablespoons fresh lemon juice
1/2 cup frozen edamame
Directions:
1. Soak raw cashews in 1 cup hot water, at least 2 hours
2. Prepare parsley - remove leaves, wash and dry, set aside
3. Cut asparagus separate stems from tops
4. De-string sugar snap peas and cut on a bias
5. Mince parsley
6. Dice onions
7. Soak frozen edamame in 1 cup hot water
8. Heat large pot to medium low, add extra virgin olive oil
9. Prepare salted pasta water in medium pot, cover and bring to boil
10. Sauté onions until translucent, 5 min
11. Sauté asparagus stems, stir occasionally, cook for 5-7 minutes
12. Add whole wheat penne to boiling salted water, set timer to 5 minutes
13. Once timer goes off, ladle 1 cup of pasta water into blender and add strained cashews, nutritional yeast and lemon juice, blend well
14. Strain the whole wheat penne (al dente 8 minutes cooking time)
15. Add asparagus tops, sugar snap peas and garlic, stir occasionally, cook for 5-7 min
16. Add cashew cream sauce, whole wheat penne and drained edamame, stir well
17. Add parsley, stir well, garnish with lemon slice and season with fresh cracked black pepper
Note: If the sauce looks too thick, add 2 tablespoons of pasta water or warm water at a time, until desired consistency.
Reference videos:
Herb Basics: How to Cut Soft Herbs | How to Chop Basil, Cilantro, Parsley
Herb Basics: Wash + Store Soft Herbs | How to Clean Basil, Cilantro and Parsley
How to Cut Onions 7 Ways | 3 Most Common Onions | Onion Health Benefits
Kitchen Tips - Garlic Puree
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MEDICAL DISCLAIMER:
Please check with your doctor about medication contraindications for consuming this food or beverage. This content is for educational purposes only and does not substitute professional medical advice.
Easy Pasta Primavera Recipe | 30-Minute Pasta Primavera
Today I made one of my special dish which is called Pasta Primavera ???? for the pasta lovers ❤️
As usual I made this recipe with full of my love and affection towards you guys. Hope you will like it ????
✅ Used Ingredients:
✓Semolina pasta 250-350 gm
✓Bell peppers (yellow & green) ½ cup each
✓Cherry tomatoes ½ cup
✓Long beans/ borboti ½ cup
✓Green chilli 2 tbsp
✓Mushroom ½ cup
✓Extra virgin olive oil 2 tbsp
✓Butter 2 tbsp
✓Garlic chopped 1 tbsp
Seasonings
• Chilli flakes 1 tsp
• Black pepper 1 tsp
• Italian seasoning (oregano, basil, thyme)
• Salt to taste
• Lemon juice 2 tbsp
✅ Cooking method:
1. Cut the veggies in large julienne and boil the pasta with some salt and oil and then drain it with cold water.
2. Put oil and butter then sauté the chopped garlic until light brown then add mushrooms and sauté for 5 minutes.
3. Add veggies, salt, black pepper, chilli flakes and sauté for 5-8 minutes.
4. Add boiled pasta, Italian seasoning and lime juice then sauté for another 8 min and serve it hot.
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Perfect Pasta Primavera
⬇️⬇️ RECIPE BELOW ⬇️⬇️
INGREDIENTS
1 lb of penne pasta
cherry-tomato marinade made from
3/4 lb. of cherry tomatoes cut in halves
handful of fresh basil
2 tbsp olive oil
pressed garlic (2-3 cloves)
salt and pepper
1 small onion thinly sliced
1 medium-size carrot sliced
1 small zucchini cubed
1/2 lb. asparagus cut to 4 inch pieces
handful of snow peas
1 half English cucumber cubed
1 cup parmigiano reggiano
Directions:
Prepare the marinade by cutting the cherry tomatoes in halves, add olive oil, pressed garlic, salt and pepper. Cover the marinade with cellophane and let it rest for about 4 - 5 hours at room temperature. the tomato marinade can also be prepared the night before.
Cut the onion and carrot in thin slices and the zucchini and cucumber into cubes immediately prior to cooking.
Cook the penne pasta and remove it from the pot when it becomes al dente. At the same time, sauté the onion slices in a frying pan, and then add the vegetables starting with the carrots, which have the longest cooking time. When the carrots start to soften, add one ladle full of hot pasta water. Immediately add the zucchini, and later the asparagus and snow peas.
Mix the cooked pasta in the vegetable pan while still on the burner, toss the pasta slowly. Remove the pan from the burner, put the pasta in a large bowl and add the cherry-tomato marinade, the cucumber cubes and parmigiana reggiano cheese. Serve the Pasta Primavera immediately, and serve with your favorite glass of wine. Buon Appetito.
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instagram: @cookingwithpina
filmed & edited by Elmtree Films (instagram.com/elmtreefilms)
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Perfect Pasta Primavera!
#shorts #pastaprimavera #pasta
Pasta Primavera!
Full Written Recipe On:
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The Best Pasta Primavera with Roasted Vegetables
This pasta primavera comes with roasted vegetables and a simple and light sauce!
FULL RECIPE ????
???? SUBSCRIBE TO THIS CHANNEL:
???? MEDITERRANEAN SPICES:
???? GREEK OLIVE OIL:
OVEN TEMP: 450 F
INGREDIENTS:
????2 zucchini, halved length-wise and sliced (half moons)
????2 yellow squash, halved length-wise and sliced (half moons)
????2-3 carrots, peeled and cut into short sticks
????1 red bell pepper, cored and sliced into thin sticks
????1 yellow or orange bell pepper, cored and sliced into thin sticks
????1 red onion, halved and sliced (half moons)
????3 large garlic cloves, minced
????1 tbsp dried oregano
????1 ½ tsp fresh thyme
????Kosher salt
????Black pepper
????Extra virgin olive oil (here, I use Private Reserve EEVO)
????12 ounces short pasta of your choice
????8 oz grape tomatoes, halved
????Zest of 1 large lemon
????½ cup parmesan cheese, more to your liking