Pasta Primavera
Hot Pasta Primavera
Chicken Pasta Primavera


Request From: "Loraine Serrano" >
Looking for a good recipe for Pasta Primavera.. TIA


* Exported from BigOven *

Pasta Primavera

Recipe By :Mimi Markofsky
Serving Size :6
Cuisine :
Main Ingred. :
Categories :Salads And Dressings *Italian
Vegetarian Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 pound rotini --cooked as directed
1 cup broccoli flowerets
1 cup zucchini --sliced
1 cup yellow squash --sliced
10 ounces frozen peas --thawed and drained
1 cup cherry tomatoes --if desired
1/2 cup parmesan cheese --grated
1 cup ranch salad dressing

Cook pasta in a large pot with more water than required on the directions
About 7-8 minutes before the pasta is ready to be drained, add the
broccoli, zucchini and yellow squash. Finish cooking the pasta with the
vegetables until everything is tender-crisp. Drain everything well and
place it all in a large bowl. Add peas, parmesan cheese and tomatoes (if
desired). Toss well with the ranch dressing. Serve warm.

NOTES : You may use any vegetables you desire. Artichoke hearts and
black olives are very good in this. If using the tomatoes, add them at
the last minutes, as they will get wrinkled and mushy if heated too long.



* Exported from BigOven *

Hot Pasta Primavera

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :
Categories :Pasta Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
Heavy cream
Butter
Reggiano Parmesan --grated
Salt black pepper to taste.

Mix all the ingredients together in a saucepan until melted and smooth.
Taste, adjust seasonings pour over hot angel hair or linguine that has
been tossed with steamed-----> vegetables (sliced carrots, broccoli,
cauliflower, zucchini, yellow squash (seeds removed), snap peas, snow
peas, red bell pepper--you name the vegetable--you can put it in there)
For special effect, I cut each slice of carrot and zucchini into flower
shapes. It makes a stunning presentation. I serve this as an appetizer
in a large scallop shell.






* Exported from BigOven *

Pasta Primavera

Recipe By :
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/2 cup Salted butter
3 cup 35% cream
2 tsp Fresh black pepper
1/2 cup Tomato sauce
2/3 cup carrots zucchini broccoli.
1 ea Enough fettuccine for 4
2 ea Egg yolks
2 Tbsp Cream

Melt the butter in a large sauce pan. Add the cream and the pepper.
Bring to a simmer. Add the tomato sauce and the precooked vegetables.
Stir in the cooked pasta. Remember to cook it al dente still slightly
firm to the bite. Whip the egg yolks with a fork and mix them into the
cream. Whisk the mixture into the cream sauce and pasta. This will
serve as a thickener. Make sure the pasta is completely coated with the
sauce and serve with some parmesan cheese.




* Exported from BigOven *

Chicken Pasta Primavera

Recipe By :Serving Size :2
Cuisine :
Main Ingred. :
Categories :Poultry Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1/2 pound boneless skinless chicken breast halves --cut in
1 " strips
1 cup broccoli florets
1/2 cup carrots --cut in 1/4" strips
1 garlic clove --finely chopped
1 1/2 cups fettuccine --cooked
2 Tbsp grated Parmesan cheese
2 Tbsp ranch salad dressing
2 Tbsp half and half
1/8 teaspoon dried basil

Place chicken, broccoli, carrot and garlic in 1-quart microwaveable
casserole. Cover tightly and microwave on high for 5-6 minutes, stirring
after 3 minutes, until vegetables are tender and chicken is no longer pink
in center. Add remaining ingredients; toss. Microwave on high 1-1/2
minutes or until hot.



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