Ina Garten Pasta Primavera Recipe

Pasta Primavera The Mediterranean Dish

WEBAug 8, 2023 · To make this pasta primavera recipe, grab a pot, sheet pan, knife, grater, peeler, cutting board, and a bowl. Get ready. Preheat your …

1. Heat oven to 450 degrees F.
2. Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
3. Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
4. While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.

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LowFat Pasta Primavera Eat. Drink. Love.

WEBJul 19, 2020 · While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 2 …

1. Prepare pasta according to package directions. Drain and set aside cooked pasta.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 2 minutes. Add the carrots and cook for another 4 minutes or so. Add the garlic and cook about 30 seconds until fragrant. Remove the mixture from the pan into a bowl and set aside.
3. Add the mushrooms in a single layer and saute for about 4 minutes. Remove from the pan and set aside in the bowl with the carrots.
4. Add the zucchini and squash to the pan and saute until lightly golden, 4-5 minutes. Remove from the heat and add to the other cooked vegetables.

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Healthy Pasta Primavera Allrecipes

WEBJun 21, 2022 · Directions. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the …

1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
3. Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

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