How to cook Pasta Primavera like I! (Do it like a Greek)
#greekandsimple #vegetarian #pasta
The Spring is here so I couldn’t wait anymore for this absolutely delicious recipe! This recipe is going to make you feel like you are dancing under the moonlight on a spring late afternoon after having this pasta somewhere in Greece. Eggplant, green peppers, onion, tomato paste, red wine….mmmmm!!!! Greeks know how to cook good Mediteranian food! Trust me I am Greek! You can top your pasta with parmesan cheese, mozzarella cheese or even feta cheese and enjoy it with a glass of red wine!
Best love to everyone!
Theodora :)
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One Pot Pasta Primavera Recipe
This one pot pasta dish could not be easier, creamier, or healthier! This easy and delicious vegan pasta primavera recipe is what you can make for dinner tonight!
Check out our most recent Minimal Eats videos for avocado pasta with zoodles, pasta with a roasted pepper cream sauce, vegan mac and cheese and more!!
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Easy Pasta Primavera Recipe
Pasta primavera is a delicious entrée loaded with fresh seasonal vegetables that are tossed with noodles and finished off with fresh herbs and cheese.
I’m not sure there is a better recipe to get your family to eat vegetables then this. It’s incredibly simple to make for a quick weeknight meal and elegant enough to serve up to guests if you desire.
Ingredients for this recipe:
• 2 tablespoons olive oil
• ½ peeled thinly sliced red onions
• 2 peeled thinly sliced carrots
• 6 thinly sliced cremini mushrooms
• 2 finely minced cloves of garlic
• 8-10 thinly sliced stalks of asparagus
• 1 thinly sliced green zucchini
• 1 cup cherry tomatoes sliced in half
• ½ cup fava beans, lima beans or peas
• ¼ cup sliced kalamata olives
• 1 pound linguine, angel hair, penne or farfalle pasta
• 1 ½ cups pasta water
• 2 tablespoons chopped fresh parsley
• sea salt and pepper to taste
Serves 8
Prep Time: 10 minutes
Cook Time: 15 minutes
Procedures:
1. Add the olive oil to a large frying pan over medium heat and cook the red onions until they are lightly browned and tender, about 6-8 minutes.
2. Next, add in the carrots and mushrooms and cook for a further 4-5 minutes.
3. Scoot the vegetables to one side of the pan and on the other side cook the garlic for 1 to 2 minutes or until lightly browned.
4. Stir in the asparagus, zucchini, tomatoes and beans and cook for 2 to 3 minutes.
5. Finish by mixing in the olives, parsley, salt and pepper.
6. When you add in the remaining vegetables to the pasta, cook the pasta in a large pot of boiling salted water according to the recommended times on the package and add it to the pan.
7. Add the pasta to the pan with cooked vegetables along with pasta water and toss until mixed together.
8. Serve with optional garnishes: toasted pine nuts, chopped basil, grated parmesan cheese.
CHEF NOTES:
• How to Reheat: Add your desired amount of pasta to a frying pan with a ½ cup of warm water and cook the pasta over low heat while moving the past around with a spoon until hot.
• Make Ahead: It is always best to make and serve this pasta immediately.
• How to Store: Keep covered in the refrigerator for up to 3 days.
• Be sure to season the hot boiling water for the pasta with salt. A rule of thumb is that it should taste like the ocean.
• You can substitute out the hot starchy pasta water with hot vegetable stock or chicken stock.
• They say once you smell garlic while cooking, it’s done.
Inspired Cooking presents: Spring Pasta Primavera
Fresh vegetables are the star in this light healthy dish!
To get this complete recipe with instructions and measurements, check out our website:
Pasta Primavera? Two REAL Creamy Italian Pasta Recipes
Love Pasta Primavera? It's actually an American recipe! In this video, we'll show you 2 REAL Italian pasta recipes that served as the inspiration for Pasta Primavera recipes. They are fast, easy, cheesy and DELICIOUS recipes for lunch or dinner!
Move over Lidia and Laura—These recipes were filmed in ITALY with traditional recipes that you can make at home!
#pasta #pastarecipes #dinner
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In this PIATTO™ video recipe, we present:
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Pasta Primavera? 2 REAL Italian Pasta Recipes
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Watch us make two authentic Italian recipes with vegetables and a creamy cheese sauce— dishes that certainly inspired the American Pasta Primavera recipe.
First up? Garden Pasta (Pasta all'Ortolana) with spring onions, carrots, celery, eggplant, peppers and zucchini. We'll finish it off with a creamy and easy Parmigiano Reggiano cheese sauce.
Then, we head to Rome for inspiration for a 'Vignarola Pasta' with fava (broad beans), peas, lettuce, mint, spring onions and artichokes! We'll finish that with a creamy Pecorino cheese sauce.
INGREDIENTS
GARDEN PASTA (Serves 4)
✔️ Eggplant - 220 g/ 8 oz (roughly 1/2, diced)
✔️ Zucchini - 1 medium; diced
✔️ Red Pepper - 1/4 large (1/2 minced, 1/2 thinly sliced)
✔️ Yellow Pepper - 1/4 large (1/2 minced, 1/2 thinly sliced)
✔️ Green Pepper - 1/4 large (1/2 minced, 1/2 thinly sliced)
✔️ Celery - 1/2 rib (minced)
✔️ Carrot - 1/2 carrot (minced)
✔️ Onion - 1/2 spring onion (minced)
✔️ Olive oil - as needed
✔️ Butter - 2 tbsp
✔️ Parmigiano Reggiano - 11 tbsp; 3 oz (80 g) (finely grated)
✔️ White Wine - 1 cup
VIGNAROLA ROMANA PASTA (Serves 4)
✔️ Fava beans (broad beans): 9 oz (250 g)
✔️ Peas: 4 oz (120 g)
✔️ Artichokes: 6+; fresh artichoke hearts or hearts from a can
✔️ Romaine lettuce: several leaves (75 g)
✔️ Spring onions: 2
✔️ Mint: 4 leaves (spearmint)
✔️ Extra virgin olive oil: 4 - 6 tbsp
✔️ Salt and pepper: to taste
✔️ Pecorino cheese: 7 oz (200 g)
✔️ Black pepper: 1 tbsp
✔️ Salt: to taste
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TABLE OF CONTENTS
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0:00 intro
0:21 How to make Garden Pasta (Pasta all'Ortolana)
4:06 How to make Pasta Primavera like Romans do ('Pasta Vignarola Romana')
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YCMT-Pasta Primavera!
You Can Make This: Pasta Primavera! (Meatless/Healthy Meal!)
Pasta Primavera (Sicilian Style)
INGREDIENTS
1 small bunch of broccoli
1 red bell pepper
1 orange bell pepper
1 green bell pepper
2 small zucchinis'
2 small squash
1 medium onion
1 bunch Italian parsley
6 ripe roma tomatoes
Fresh Basil
6 garlic cloves
1/4 cup pine nuts
Pinch of crushed red pepper
¼ cup olive oil
½ cup Moscato
1 heaping Tablespoon tomato paste
½ lb Favorite pasta
DIRECTIONS
Prepare vegetables by cutting into desired shape (* See Below)
Fry garlic, pine nuts, and pinch of crushed red pepper in olive oil (don't brown garlic)
Add cut up vegetables, simmer for 5 minutes
Add Moscato, cook for another 5-10 minutes
Add the Tomatoes and parsely, Salt & pepper, simmer for another 10 minutes
Bring large pot of salted water to boil
Add Pasta
When Al-dente, take out, drain, and drizzle with olive oil
Put pasta on plate, top with vegetables
Shred fresh Parmigano Reggiano (optional)
Top with Fresh Basil
Serve with a fresh loaf of bread
Remaining Moscato is a great accompanying drink
Since primavera means spring, the vegetable choices should be the crisp new vegetables of spring, such as: broccoli, carrots, peas, onions and bell peppers, zucchini, squash, tomatoes.
Pastas served with this dish are typically smaller shapes, such as penne, farfalle, rigatoni and fusilli.
* The vegetables are normally cut into shapes to match the shape of the noodles (thin slices for spaghetti, etc).