The Creamy Veggie Pasta My Family Begs Me To Make
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Today we're making Rigatoni Primavera. We're making it a bit different than the way it's normally prepared, but I think this way is much better. I hope you enjoy this easy pasta with spring vegetables recipe!
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Cheesy Pasta Primavera!!
How to make delicious cheesy pasta primavera! Rotini, broccoli, cauliflower and carrots in a semi-homemade beer cheese sauce. A wonderful and fairly quick casserole that'll feed a family! If you prefer not to use beer, you can also use milk or cream. As well, if you want it vegetarian, omit the chicken bouillon. Or you could add diced up chicken for chicken primavera! The possibilities are endless!
What you'll need:
1lb rotini pasta
1 (16oz) jar Ragu Double Cheddar Sauce
1lb bag California blend frozen vegetables, thawed
1/2 medium yellow onion, chopped
1/2 cup light beer (or milk or cream)
1/2 tsp salt
1/2 tsp chicken bouillon
1/2 tsp garlic powder
8oz shredded mozzarella cheese
Bring a large pot of water to a boil and season with 2-3 tsp salt. Add pasta and stir to separate. Lower heat so the pasta doesn't boil over and boil for 10 minutes. Add the onion and thawed vegetables to the pasta and bring back to a boil and cook for an additional 5 minutes. If you like your pasta more al dente, reduce the original 10 minute cooking time by a few minutes. When pasta and vegetables are done, drain. In a large bowl, combine cheese sauce, beer, salt, bouillon and garlic powder. Whisk to mix well. Add to pasta and vegetables and transfer to a 9x13 baking dish. Top with mozzarella cheese. Bake at 350*F for 25-28 minutes until the cheese is melted and slightly browned on top and casserole is bubbly. Let sit 10 minutes before serving. Serves 4-6. Enjoy!
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30-Minute Pasta Primavera
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Here's what you'll need!
30-MINUTE PASTA PRIMAVERA #VEGANFRIDAYS
Servings: 4
INGREDIENTS
¼ cup olive oil
3 cloves garlic, minced
½ onion, diced
1 cup asparagus, chopped
2 cups broccoli florets
1 zucchini, diced
Salt, to taste
Pepper, to taste
Juice of 1 lemon
1 cup cherry tomatoes, halved
16 ounces vegan linguine, cooked
PREPARATION
Heat oil in a skillet. Add garlic and onions, and cook until softened.
Add asparagus, broccoli, zucchini, salt, and pepper, and cook until softened.
Add lemon juice and cherry tomatoes, and bring mixture to a boil. Simmer until veggies are fully softened.
Add linguine, and stir until fully combined.
Enjoy!
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15 Minute Recipe: Pasta Primavera
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Pasta Primavera Recipe: Bursting with Flavor and Color
Papa P is accompanied by his son Dominick and family friend (Sean), who demonstrates how to make the perfect Pasta Primavera (Spring Pasta). There are many variations of Primavera, but our Pasta Primavera recipe is made with our favorite Spring vegetables in a creamy white sauce and Farfalle Pasta (Bowtie Pasta). Getting your kids to eat vegetables can be a Daunting task, but the will love the pasta veggie dish!
This pasta recipe was created when New York's Le Cirque opened in 1976 and popularized pasta primavera.
Happy Cooking!
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Pasta Primavera - Authentic Italian Recipe
???? Pasta Primavera ????
Pasta primavera is a light and flavorful main dish chocked full of vegetables, and it is perfect for spring and summer. It makes a great meatless meal! You could also add protein if you like – grilled salmon, grilled chicken, Instant Pot chicken breasts, Instant Pot chicken thighs or shrimp would be delicious with this.
????????Ingredients:
● 12 ounces pasta (we used Spaghetti)
● 3 Tablespoons olive oil
● 1/2 cups sliced asparagus chunks (1 inch pieces, rough bottom ends removed)
● 1/2 green beans
● 3 shallots, diced
● 4 cloves garlic, finely minced (large cloves)
● Salt and pepper, to taste (I used about 1/4 teaspoon each)
● 1 cup frozen green peas
● 1/2 cup shredded parmesan cheese (plus more for garnish when serving)
● 1 pint baby cherry tomatoes, halved
✍️Recipe for 4 people:
1. Put 3 tbs olive oil on a heated pan
2. Add 4 cloves of minced garlic - stir one minute
3. Add 4 ounce of green beans and 8 ounces of chopped asparagus
4. Season with salt and pepper
5. Add one cup of hot water or stock - cover with lid - cook 2-3 minutes
6. Add one cup of cherry tomatoes - cook without lid for 3-4 minutes
7. Add one cup of shallots
8. Add one cup of frozen peas
9. Add ½ cup of cream
10. Cook pasta - Al dente
11. Transfer pasta to pan - mix
12. Add ½ cup of grated Grana Padano
13. Mix and serve
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