Pasta Primavera
This dish makes a light summer entree or a fresh, colorful side.
1/4 cup julienne red bell pepper
1/2 cup quartered roma tomatoes
1/3 cup each broccoli florets, 2-inch asparagus
and green bean pieces, and julienne zucchini
1/3 cup fresh-cut corn
1/3 cup julienne carrots
1/3 cup quartered marinated artichoke hearts
1/3 cup quartered mushrooms
3 tablespoons fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1/2 cup chicken stock
2 1/2 cups precooked angel-hair pasta
1/2 teaspoon red pepper flakes
1 tablespoon grated Parmesan cheese
Salt and pepper to taste
Roast peppers and tomatoes in 350-degree oven for 15 minutes. Set aside. Blanch broccoli, asparagus, green beans, and zucchini 1 minute.
Place corn and carrots in bowl with blanched vegetables, artichoke hearts, mushrooms, and basil; toss with olive oil. In heavy skillet saut garlic and vegetable mixture. Add chicken stock and bring to a boil. Add pasta, peppers, tomatoes, and pepper flakes. Cook 3 to 5 minutes. Remove from heat and toss with Parmesan, salt, and pepper. Serves 4.
This dish makes a light summer entree or a fresh, colorful side.
1/4 cup julienne red bell pepper
1/2 cup quartered roma tomatoes
1/3 cup each broccoli florets, 2-inch asparagus
and green bean pieces, and julienne zucchini
1/3 cup fresh-cut corn
1/3 cup julienne carrots
1/3 cup quartered marinated artichoke hearts
1/3 cup quartered mushrooms
3 tablespoons fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1/2 cup chicken stock
2 1/2 cups precooked angel-hair pasta
1/2 teaspoon red pepper flakes
1 tablespoon grated Parmesan cheese
Salt and pepper to taste
Roast peppers and tomatoes in 350-degree oven for 15 minutes. Set aside. Blanch broccoli, asparagus, green beans, and zucchini 1 minute.
Place corn and carrots in bowl with blanched vegetables, artichoke hearts, mushrooms, and basil; toss with olive oil. In heavy skillet saut garlic and vegetable mixture. Add chicken stock and bring to a boil. Add pasta, peppers, tomatoes, and pepper flakes. Cook 3 to 5 minutes. Remove from heat and toss with Parmesan, salt, and pepper. Serves 4.
MsgID: 3121137
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes/Tuesday 10-21
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Assorted Recipes/Tuesday 10-21
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Assorted Recipes/Tuesday 10-21 |
Betsy at Recipelink.com | |
2 | Recipe: Sesame Chicken Satay |
Gladys/PR | |
3 | Recipe: Pollo Picante |
Gladys/PR | |
4 | Recipe: Stuffed Chicken Breasts |
Gladys/PR | |
5 | Recipe: Enchiladas Zacatecanas |
Gladys/PR | |
6 | Recipe: Vegetable Pie |
Gladys/PR | |
7 | Recipe: Spanokopita |
Gladys/PR | |
8 | Recipe: Penne Pasta with Roasted Garlic |
Gladys/PR | |
9 | Recipe: Pasta Primavera |
Gladys/PR | |
10 | Recipe: Four-Cheese Pizza |
Gladys/PR | |
11 | Recipe: Deep-Dish Pizza |
Gladys/PR |
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