how to make CREAMY PASTA PRIMAVERA with lemon ricotta
It's spring so let's make spring pasta...creamy Pasta Primavera with lemon ricotta using the whipped ricotta we made the last episode.
Felicetti Tagliatelle (10% off, use code “NACS” at checkout):
Whipped Ricotta:
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Mac and Cheese Primavera | The Pioneer Woman | Food Network
Springtime or not, this cheesy mashup on pasta primavera will be a big hit with the whole fam.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.
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Mac and Cheese Primavera
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 30 min
Active: 30 min
Yield: 6 servings
Ingredients
1 pound medium pasta shells
2 tablespoons salted butter
2 tablespoons olive oil
1 cup small broccoli florets
2 scallions, sliced, whites and green parts separated
2 cloves garlic, minced
1 bunch asparagus, cut into 2-inch pieces
1 small red bell pepper, diced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup dry white wine
2 cups whole milk
1/2 cup heavy cream
1 cup frozen peas
1 cup shredded fontina cheese
1 cup shredded white Cheddar
2 teaspoons cornstarch
Directions
Cook the pasta according to the package instructions. Drain and set aside.
Heat the butter and olive oil in a large pot over medium-high heat. Add the broccoli, scallion whites, garlic, asparagus and bell pepper. Season with the salt and pepper and cook, stirring, for 3 minutes. Splash in the wine and allow it to reduce for 1 minute. Add the milk and cream and continue to cook until warmed through. Stir in the peas.
Toss together the fontina, Cheddar and cornstarch in a bowl.
While stirring the sauce, sprinkle in the cheese mixture. Stir until the cheese is completely melted. Bring to a simmer and allow the sauce to thicken, about 1 minute. Add the pasta and stir until well combined. Taste and adjust the seasoning to taste. Garnish with the reserved scallion greens.
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Mac and Cheese Primavera | The Pioneer Woman | Food Network
Cheesy Primavera Chicken | Delish
Get the full recipe from Delish:
INGREDIENTS
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
1 tbsp. butter
2 cloves garlic, minced
1/3 c. white wine
1/4 c. low-sodium chicken broth
1/2 lb. asparagus, cut into 2 pieces
1 c. cherry tomatoes
1 yellow squash, sliced into coins
5 sprigs fresh thyme
1 tbsp. heavy cream
4 slices mozzarella
Chopped fresh parsley, for garnish
Cooked rice, for serving
DIRECTIONS
1. In a large oven-proof skillet over medium-high heat, heat oil. Season both sides of chicken breasts with salt, pepper, and Italian seasoning and add to skillet. Cook until cooked through and golden on both sides, about 8 minutes per side. Remove chicken and set aside.
2. In the same skillet over medium heat, melt butter. Add garlic and cook, stirring with a wooden spoon constantly, until the garlic is fragrant, about 1 minute. Add the white wine to deglaze the pan. Using the wooden spoon, scrape the bottom of the skillet to release any leftover chicken bits. (They add a lot of flavor!) Cook until the wine has reduced by about half.
3. Add the chicken broth, asparagus, cherry tomatoes, squash and thyme. Season with salt and pepper and cook until the vegetables are tender. Stir in heavy cream, then add chicken back to the skillet.
4. Preheat broiler. Top each chicken breast with a slice of mozzarella then transfer the whole skillet to the oven. Broil until the cheese is bubbly, about 2 minutes.
5. Garnish with parsley and serve warm over rice.
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Vegetable Stuffed Shells | Giada De Laurentiis
We'll never sacrifice hearty, flavorful food in lieu of juice cleanses or fasts - it's just not our thing - but we do love a healthier take on a classic, like stuffed shells. This version is loaded with veggies, goes easy on the cheese, and in Italian tradition, features lentils (which not only bring good luck in the new year, but healthy fiber too!).
The star of this dish is really the sauce the shells cook in. We start with Hunt's San Marzano-style tomatoes, crushed by hand - and simmer them away with olive oil, veggies and basil to make a super flavorful pomodoro. The tomatoes lend a wonderful natural sweetness, and thanks to their tender texture and with the skin steam-peeled off, it blends up amazingly into a silky smooth sauce.
Recipe:
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Italian Grandma Makes Pasta Primavera (Pasta with Vegetables)
PASTA PRIMAVERA:
3-4 Tablespoons Olive Oil
2-3 garlic cloves, sliced
1 cup sliced onion
1 sliced red bell pepper
¼ teaspoon hot red pepper flakes, or as desired
8 ounces Baby Bella & white mushrooms
12 ounces sliced zucchini
6 ounces asparagus
Salt and black pepper to your taste
1 cup frozen sweet peas
8 ounces grape tomatoes, halved
1 pound Rigatoni or pasta of your choice
½ cup grated Pecorino Romano cheese + more to sprinkle on top
Fresh basil leaves, torn
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
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The Easiest One Pot Pasta Ever (3 Ways)
All you need is one pot and a dream when it comes to this pasta recipe. Although I'm hesitant, I'm hoping to find something special here.
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