Primavera Recipes?

Answer 1

Pasta Primavera (or make without pasta)
INGREDIENTS

1 cup sliced zucchini
1 cup sliced broccoli
1 1/2 cups snow peas
1 cup baby peas
6 asparagus spears, sliced
10 white mushrooms, sliced
1 heaping tablespoon salt, preferable kosher
1 pound fettucine
2 tablespoons olive oil
1/3 cup pine nuts
2 teaspoons minced garlic
1/2 cup chopped flat-leaf parsley
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
5 1/2 tablespoons unsalted butter
1 cup heavy cream
1/3 cup chopped fresh basil
2 tomatoes, coarsely chopped

1. Fit a steamer basket into a large pot. Add a small amount of water to the pot and bring to a boil. Place the zucchini, broccoli, snow peas, baby peas, asparagus, and mushrooms in the steamer basket, cover, and steam until tender, about 3 minutes. Rinse the vegetables under cold water and allow to drain.

2. Bring a large pot of water to a boil. Add the salt and the fettucine. Cook until al dente.

3. Meanwhile, in a large saute pan, heat 1 tablespoon of the olive oil over medium heat. Ad the pine nuts and garlic and cook, stirring, until they begin to turn golden, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, and then the steamed vegetables. Next add the parsley and salt and pepper to taste. Cook until all the vegetables are heated through, 2 to 3 minutes.

4. Drain the pasta and add it to the saute pan. Add the Parmigiano-Reggiano, butter, cream, and basil, and heat thoroughly. Toss, then scatter the tomatoes on top. Serve immediately.

Serves 6.

Answer 2

Spagetti Primavera

Ingredients

(4 servings)

1/2 c Butter
1/2 c Slivered green pepper
1 ea Clove garlic crushed
1 c Diced seeded tomato
3/4 ts Oregano crushed
1 x Salt and pepper to taste
1 c Sliced fresh mushrooms
1/4 c Chopped onion
1 c Cooked cut up broccoli
2 tb Chopped parsley
6 oz Spagetti or spagettini
1 x Grated parmesan cheese


Instructions

Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese.

Answer 3

"Spaghetti Primavera" - 6 servings

8 oz. thin spaghetti
1 tbsp. butter or margarine
1 tbsp. olive oil
4 green onions (scallions); diagonally sliced
1 clove garlic; minced
2 cups broccoli flowerets
1 small zucchini; thinly sliced
1 cup sliced mushrooms
3 tomatoes; diced
1 cup fresh or frozen peas; thawed
2 tbsp. chopped parsley
1 tsp. salt
1 tsp. Italian seasoning
1/8 tsp. pepper
1/2 cup chicken broth
1/2 cup grated Parmesan cheese

1) Cook spaghetti as label directs; drain in colander and keep hot.
2) In 10" skillet over medium-high heat, heat butter and oil. Add green onions, garlic, broccoli, zucchini, mushrooms, tomatoes, peas, parsley, salt, Italian seasoning and pepper. Cover; cook 5 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in chicken broth; heat through.
3) Toss vegetables with spaghetti; sprinkle with Parmesan cheese. Yields 7 1/2 cups.
(TIP: If you do not have Italian seasoning, use a mixture of thyme, basil and oregano leaves.)

Answer 4

You mean like pasta primavera? It's pretty easy.
Take some veggies such as zucchini, bell peppers, mushrooms, onion, carrots, broccoli; saute in a little oil, salt, pepper, italian seasoning. Boil some fettecini (no idea how to spell it) pasta. Put veggies on top of noodles. Add cheese, my fave is feta, but you can use parmesan or mozzarella too.