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How To make Pasta Primavera with Roasted Red Peppers
3 Red peppers
1 lb Asparagus
3 T Olive oil
2 Garlic cloves, minced or put
-through a press 1/2 t Coarse salt
1 Bunch basil
1 lb Fresh peas, shelled
-OR 1 c Thawed frozen peas
1/2 lb Spinach pasta
1/2 c Chopped fresh parsley, pref.
-Italian flat-leaf 1/2 c Fresh grated Parmesan cheese
Salt Freshly ground pepper Radish roses for garnish (From "Mediterranean Light" by Martha Rose Shulman, Bantam). Roast 2 of the red peppers, either under a broiler or above a burner flame, turning until all sides are charred. Remove from the heat and place in a paper bag or damp towel. Allow to cool. Meanwhile, cut off the tips of the asparagus, about 2" from the top. Trim off the tough base of the asparagus and cut the remaining stalks into pieces about 1/2" long. Keep the tops separate from the stalks. cut the remaining red pepper into thin lengthwise strips and cut these strips in half or into thirds. When the roasted peppers are cool enough to handle, remove the skins and pat dry. Remove the stems, seeds and membranes and cut into thin strips. Place in a bowl and toss with 1 tablespoon of the olive oil, 1 of the garlic cloves, the coarse salt, and 8 large leaves basil,
cut into slivers. Toss together, cover, and refrigerate for at least 1 hour.
Mince the remaining basil. Steam the peas, asparagus tips, and asparagus stalks separately, just until crisp-tender, about 5 minutes for the asparagus, 5-10 minutes for the peas. Refresh under cold water. Bring a large pot of water to a boil, add salt, and cook the pasta al dente. Drain and toss with the remaining olive oli, which you have mixed with the remaining garlic clove. Refrigerate until shortly before ready to serve or leave at room temperature if serving soon. Shortly before serving, toss the pasta with the steamed peas, asparagus stalks, sliced raw pepper, minced basil, parsley, Parmesan and salt and pepper to taste. Serve on individual plates and top each portion with a spoonful of roasted red peppers. Place spears of asparagus and a few radishes on the side and serve. Nutritional analysis per serving: 189 calories; 8.6 grams total fat; (2.2 grams saturated fat); 7.7 grams protein; 19.1 grams carbohydrates; 5.3 milligrams cholesterol; 157.6 milligrams sodium.
How To make Pasta Primavera with Roasted Red Peppers's Videos
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
Pasta Primavera (e79)
Buon giorno a tutti. In this episode, Spring has sprung, and Nonna Mia, la nonna di tutti (everyone's grandmother), is inspired to make pasta primavera. Primavera literally means Spring! So, unsurprisingly, this is a pasta dish that calls for a lot of vegetables. Here, Nonna makes pasta for 6, and uses just over 10 cups of fresh vegetables to a pound of pasta.
Apart from vegetables and the pasta, you will need extra virgin olive oil, garlic/onions, basil, 1/2 cup of cream and freshly grated cheese.
The beauty of this dish is that you can use whatever vegetables that are locally in season - whatever vegetables you love. So, use Nonna's as a guide, and augment to suit your own favourite veggies.
To a cold pan, she adds 1/2 cup of extra virgin olive oil, 3-4 cloves of sliced garlic, 1/2 a red onion, sliced finely and a pinch of hot chilies - to suit your taste. She lets that cook about 2 minutes.
She starts with one red and one yellow pepper because they take a little longer to cook. That's just over 2 cups of sliced peppers. Next one zucchini and 5 mushrooms, sliced are incorporated.
Nonna puts a well-salted pot on the boil and selects her pasta of choice - here she uses casareccia.
A cup of sugar snaps and 10 sliced asparagus are added, and she continues to sauté. Toward the end, she adds 2 cups of cherry tomatoes, and a cup of green onions / scallions.
Cook the pasta a minute less than instructed and add it into the vegetables. You want it to absorb the flavours and finish cooking together. Nonna adds two 'copinos' ladles of pasta water - you may need more - it will depend on how much liquid you prefer.
She seasons with sea-salt and freshly cracked pepper and adds in 1/2 cup of cream, allowing it to simmer for the sauce to thicken up a bit. She then adds a big handful of fresh basil and 1/2 cup of freshly grated Grana Padana cheese, transfers to the platter, and tops again with more Grana Padana.
Buon appetito!
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Creamy Roasted Red Pepper Pasta
One of the pasta recipes that my family loves. My son especially because he is getting pasta almost every dat at his Italian school cafeteria. I have to make it al dente for him.
I make canned roasted peppers every fall, because once you have that, you can put diner on the table in 15 min. I like the fact that it is very nutritious and you can add the meat you like or eat as vegan without any meat or cheese.
Roasted red peppers make a very delicious pasta sauce but you can use it for other dishes like meat and eggs.
Ayesha Curry Shares Her Roasted Red Pepper Pasta Recipe with ELLE | Mama, I Made It
We're cooking with #AyeshaCurry! She's an expert at crafting recipes that are both delicious and easy to make (cc: her new cookbook, #TheFullPlate), and on today's #MamaIMadeIt, she's whipping up a favorite in the Curry household–her roasted red pepper pasta. Eat up! For more ELLE:
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Vegan Roasted Red Pepper Penne
#ad Creamy Roasted Pepper Penne that’s completely vegan and gluten-free! Made using ZENB Penne pasta that’s made from 100% yellow peas. It’s naturally high in protein and fibre and is a source of iron and potassium. A super delicious, colourful and healthier alternative to regular pasta when I want to switch things up!
FULL RECIPE
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Here’s how to make it: (serves 2-4)
250g ZENB Penne, cooked according to pack instructions
2 red peppers
1/2 onion, finely chopped
3 garlic cloves, crushed
1 tbsp olive oil
5 sun-dried tomatoes
1 vegetable stock pot
1.5 tbsp nutritional yeast
2 tbsp cornflour
235ml (1 cup) water
Salt & pepper to taste
To serve
Vegan cheese, shredded
Chilli flakes
Fresh basil
Method
Preheat your oven to 220C/200C fan.
Slice the red peppers in half and remove the seeds. Arrange on a baking sheet lined with parchment paper and brush both sides with olive oil. Roast for 30-35 minutes.
In the meantime heat 1 tbsp of olive oil in a small pan and sauté the onions and garlic for 5 minutes until transparent.
Once the peppers are cooked, add to a blender/food processor along with the sautéed onions and garlic and the remaining ingredients. Blend on high until smooth.
Pour the sauce in a large pan and heat through, then fold in the cooked ZENB penne pasta.
To serve, sprinkle some vegan cheese, chilli flakes and fresh basil.
Enjoy!
Find ZENB products here
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Pasta Primavera Recipe
Today I would like to share with you my Pasta Primavera Recipe.
Written recipe:
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