SERVES 4 TO 6
For tips on trimming asparagus, see related tip. Campanelle is our pasta of choice in this dish, but farfalle and penne are acceptable substitutes.
WHY THIS RECIPE WORKS:
For a fresh version of a pasta primavera recipe, we used a pair of spring classics—asparagus and green peas—plus other flavor-packed vegetables and aromatics. We found that by sautéing the vegetables in stages in a large Dutch oven, we could ensure that each one maintained its crisp-tender texture while taking on a touch of flavorful browning. Switching from long-stranded spaghetti to small and compact campanelle allowed us to use the risotto method of cooking, which guaranteed that our Spring Vegetable Pasta recipe resulted in tender pasta coated with a light but lustrous, creamy sauce that brought the dish together perfectly.
- vegetable broth
- water
- minced fresh mint leaves
- minced fresh chives
- finely grated zest plus 2 tablespoons juice from 1 lemon
- extra-virgin olive oil
- red pepper flakes
- campanelle
- dry white wine
- Ground black pepper
- Kosher salt and pepper
- olive oil
- broccoli cut into small florets
- bacon
- rigatoni
- butter
- dried tarragon
- dry white wine
- heavy cream
- nutmeg
- white pepper
Everyone can enjoy this reliable bake-and-take casserole. It comes together quickly and can be made ahead and reheated. Use panko breadcrumbs tossed with Italian seasoning in place of the Italian-seasoned breadcrumbs if desired.
- tomato puree
- olive oil
- tomato paste
- Italian-seasoned breadcrumbs
- coarse salt
- medium zucchini
- salt and pepper
- butter
- all-purpose flour
- vegetable stock or 1 cup chicken stock
- milk
- part-skim ricotta cheese
- vegetable oil
- tomato paste
- dried basil
- dried oregano
- salt
- Freshly ground pepper to taste
- chopped fresh parsley
- grated mozzarella cheese
- freshly grated Parmesan cheese
- water
- uncooked linguine
- small broccoli florets
- butter
- chopped onion
- peeled and deveined medium shrimp
- julienne-cut carrot
- 1/3-less-fat cream cheese
- ground black pepper
- water
- butter
- frozen green peas
- uncooked fettuccine
- olive oil
- finely chopped shallot
- all-purpose flour
- milk
- cream cheese
- kosher salt
- freshly ground black pepper
- chopped fresh tarragon
Everyone can enjoy this reliable bake-and-take casserole. It comes together quickly and can be made ahead and reheated. Use panko breadcrumbs tossed with Italian seasoning in place of the Italian-seasoned breadcrumbs if desired.
- tomato puree
- olive oil
- tomato paste
- Italian-seasoned breadcrumbs
- lemon juice
- mayo
- green onions chopped
- chopped black olives
- pimientos
- vermicelli or angel hair pasta
- accent seasoning
- vegetable oil
- garlic to tast