Pasta and Creamy Primavera Sauce Recipe - Southern Queen of Vegan Cuisine 23/328
Today we will be making the Pasta and Creamy Primavera Sauce Recipe from Paula Deen's Southern Cooking Bible vegan. My thoughts, ingredients, measurements, and directions are available below.
Find me:
Twitter:
Facebook:
Pinterest:
Instagram:
Blog:
Tumblr:
Day 23 Recipe 23 Southern Queen of Vegan Cuisine:
Olive Garden is the best Italian restaurant in the history of Italian restaurants. Okay, it is not. It is one of the best Italian chain restaurants in the United States, topped only by Maggiano's of course. I loved going there as a meat eater, could probably have a decent meal as a vegetarian, but as a vegan there really is not anything for me to eat at Olive Garden. Nothing filling and diving anyway, and that makes me so sad. Don't know why I had to spill my heart about Olive Garden, because I have never even eaten their Pasta Primavera.
This was my first time eating anything close to Pasta Primavera. The vegetables are kept so fresh that the dish feels more like a warm pasta salad. The vegan Pasta Primavera was also really light by only using vegan sour cream as cream sauce. It had no heavy cream, no cream cheese, no milk. Sounds like that would have made it more of a vegetable laden alfredo. Though I lean more towards heavy foods, it is time for me to get on the light train, and this dish may be the one to do it.
Pasta and Creamy Primavera Sauce Recipe
Ingredients:
12 ounces frozen peas
12 ounces frozen broccoli
12 ounces Penne Pasta
1 medium fresh zucchini
8 ounces vegan sour cheese
Directions:
Bring a large pot of salted water to a boil of high heat.
Pour in the frozen peas and broccoli. Cook them hot and thawed, but still crisp and bright green.
Move the peas and broccoli to a separate bowl using a slotted spoon.
Cut the zucchini once length wise, then chop into 1/2 inch half circles.
Cook the zucchini in the boiling water for 3 - 5 minutes until they have become slightly tender.
Move the zucchini to the bowl with the other vegetables using a slotted spoon.
Cook the pasta in the salted vegetable water as the box instructions or to your personal taste.
Drain the pasta, stir in the vegetables, and stir in the vegan sour cream.
Serve warm, could probably serve not so warm, and feel free to add any other spring vegetables you enjoy.
About The Southern Queen of Vegan Cuisine Project: Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Vegan-izing 328 butter-laden, pork-filled recipes in 328 days.
About The Sweetest Vegan: I'm just a little lady getting dirty in the kitchen; teaching you how to cook healthier meals without sacrificing taste, texture, culture, or cupcakes. Vegan Culinary & Pastry Artist. Southern Belle. Master of Public Health. YouTube Next Chef.
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.
SUBSCRIBE to delish:
FOLLOW for more #DELISH!
Facebook:
Twitter:
Instagram:
Pinterest:
Google+:
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:
Follow us on Instagram:
Like us on Facebook:
Follow on Pinterest:
Follow on Twitter:
Check out our Website:
My Nonna's Stuffed Shells | Conchiglioni with Ricotta and Spinach!
Stuffed shells is a favourite in Italian homes for Sunday lunch! I used to make this pasta dish with my Nonna all the time! It's cheesy, creamy, comforting and so easy to make! Everyone in Italy loves these stuffed shells, and your family will too!
Let me show you how to make a quick, easy and rich tomato sauce, a creamy spinach and ricotta filling, and how to fill your giant conchiglioni pasta shells! We then bring all these elements together, bake for a few minutes, and the result is one of the most amazing pasta dishes you've ever devoured!
If you have leftover stuffed shells, you can easily freeze them for another night!
???? FOLLOW ME:
Instagram: instagram.com/myblackcatkitchen
Facebook: facebook.com/myblackcatkitchen
Website: myblackcatkitchen.com
Business inquires: myblackcatkitchen@gmail.com
???? PLEASE LIKE AND SUBSCRIBE! ????
********************************************************************************
INGREDIENTS
500g conchiglioni pasta shells
Sauce:
1 jar (700ml) passata
3 tbsp. olive oil
3 garlic cloves
2 tbsp. tomato paste
sugar to taste (optional)
salt to taste (optional)
Stuffing:
100g parmesan cheese, grated
100g mozzarella cheese, grated
500g ricotta cheese
300g frozen spinach, thawed
2 eggs
a good grating of nutmeg
salt (to taste, optional)
Topping:
150g mozzarella cheese, grated
50g parmesan cheese, grated
********************************************************************************
If you like our videos, please consider buying Gordon or Kiki a squeaky mouse toy! The site says coffee, but we'd rather buy cat toys: ????????
What we use in the Black Cat Kitchen!
???? My super cute apron!!
???? My adorable oven gloves!
???? Camera:
???? Mobile 4K Camera:
???? Amazing lighting for food/video/photography:
???? Microphone:
???? The best tripod ever:
???? Powerful, easy to use editing software:
???? The Editor LOVES TubeBuddy! If you're thinking of becoming a YouTube creator, get ahead with this SEO optimising software! Get it here:
???? We use Artlist for copyright free music with no licensing hassle! Get 2 months free when you sign up here:
Black Cat Kitchen is a participant in the Amazon Affiliate Program. Please consider helping my channel by purchasing through the above affiliate links. It does not cost you anything more and by clicking on the links, you will actively support the channel! Proceeds will be used for ingredients, giveaway prizes and cat treats! Thanks! :)
Chapters:
0:00 - A Family Favourite; Stuffed Shells!
0:23 - Let's Make A Tomato Sauce!
1:07 - Cooking The Conchiglioni Pasta
1:49 - Salt or Sugar?
2:13 - Preparing the Spinach
2:50 - Making The Shell Stuffing
3:36 - Oven Temp & Assembly!
4:38 - Baking Time
4:47 - Your Stuffed Shells Ready To Serve!
5:12 - Storage
5:23 - Want To Up Your Pasta Game? Try These!
#stuffedshells #conchiglioni #pastashells
The Pioneer Woman's TOP 5 Pasta Recipe Videos | Food Network
There's nothing like a cozy pasta dinner. From lasagna to mac and cheese, these are Ree's most-watched pasta recipe videos!
Watch #ThePioneerWoman, Saturdays at 10a|11c + subscribe to #discoveryplus to stream the entire library and so much more:
Subscribe to Food Network ▶
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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 - Intro
0:04 - Macaroni and Cheese
4:52 - Stuffed Shells
7:16 - Chicken Mozzarella Pasta
12:13 - Lasagna
15:32 - Pasta Ai Quattro Formaggi
Get the recipes:
Macaroni and Cheese:
Stuffed Shells:
Chicken Mozzarella Pasta:
Lasagna:
Pasta Ai Quattro Formaggi:
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#ThePioneerWoman #ReeDrummond #Pasta #FoodNetwork
The Pioneer Woman's TOP 5 Pasta Recipe Videos | Food Network
Pasta Primavera: Farfalle with spring vegetables, Italian-American recipe - Gianni's North Beach
Pasta primavera is inspired by the original Spaghetti alla Primavera from Sirio Maccioni, co-owner of Le Cirque restaurant in New York City--it's a real Italian-American classic.
Pencil-thin asparagus, tiny peas, and tender fava beans are among my favorites, so I just had to make pasta primavera with these spring farmers' market beauties. But the nice thing about pasta primavera is that it's versatile enough to work well with all kinds of produce. Asparagus not looking so good? Use artichokes instead! Are those gorgeous ramps on sale this week? Use those! Just pick whatever's fresh and delicious in your market and you can't go wrong.
I've lightened the dish up by using no butter and less cream, and this keeps the spring vegetables in sharp focus. Instead, pasta water creates a flavorful broth as the base of the sauce and bow tie pasta instead of spaghetti guarantees you get some veggies with every bite. I prefer the more robust ricotta salata flavor instead of parmigiano as a finishing note, but different strokes, right? And extra virgin olive oil does put some fat back into this really healthy, full-flavored taste of springtime, I'll give you that, but come on, a little ain't gonna kill ya.
Full text recipe:
Facebook:
Google+:
Twitter:
Web:
Music by David Molina:
Video by Hungry Village:
Watch all my cooking episodes:
SUBSCRIBE:
NEW EPISODES EVERY SATURDAY