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- mild extra-virgin
- olive oil
- white balsamic vinegar
- black olive tapenade
- honey
- Salt and freshly ground black pepper
- small grape tomatoes,
- dried gemelli or other curly pasta
- loosely packed cups baby spinach
- ⅓ cup chopped toasted walnuts
- freshly chopped mint leaves
- lemon juice
- olive oil and vinegar dressing
- orzo
Serve with Parmesan cheese.
- chopped fresh basil
- chopped fresh Italian parsley
- olive oil
- angel hair pasta
- small broccoli florets
- Grated Parmesan cheese
- large curd cottage cheese
- salt
- grated Parmesan cheese
- grated cheddar cheese
- hamburger
- oregano
- salt
- twists of pepper mill
- thyme
- olive oil
- elbow macaroni
- broccoli
- parmesan cheese
- whole wheat or multi grain penne
- garlic cloves
- goat cheese
- reduced fat cream cheese
- salt
- freshly ground black pepper
- fresh baby spinach leaves
- freshly grated Parmesan
- Grilled chicken strips
- olive oil
- low-sodium chicken stock or vegetable stock
- crumbled feta cheese or a 6-ounce block
- whole-wheat fettuccine
- Salt
- Freshly ground black pepper
- chopped fresh parsley leaves
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