Baked Potato Primavera Recipes

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BAKED PASTA PRIMAVERA



Baked Pasta Primavera image

Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 45m

Yield 8

Number Of Ingredients 17

1 sheet Reynolds Wrap® Pan Lining Paper
8 ounces dried fettuccine or linguine pasta
1 cup shredded carrots*
1 cup fresh or frozen peas
1 cup sliced yellow squash
1 cup fresh asparagus spears, cut into 1-inch pieces
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
1 cup lowfat milk
½ cup reduced-sodium chicken broth
4 ounces herbed goat cheese
½ cup cherry tomatoes, halved
½ cup grated Parmesan cheese, divided
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh oregano
¼ cup sliced almonds

Steps:

  • Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
  • Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
  • Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
  • Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
  • Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 30.2 g, Cholesterol 25.9 mg, Fat 11.5 g, Fiber 3.2 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 368.5 mg, Sugar 4.9 g

PASTA PRIMAVERA



Pasta Primavera image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 450 degrees F.
  • On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

BAKED POTATOES PRIMAVERA



Baked Potatoes Primavera image

Make and share this Baked Potatoes Primavera recipe from Food.com.

Provided by Mirj2338

Categories     Lunch/Snacks

Time 26m

Yield 4 serving(s)

Number Of Ingredients 6

4 potatoes (about 8 ounces each)
4 cups assorted fresh vegetables, cut into pieces (choose from broccoli florets, sliced carrots, red pepper squares, sliced zucchini and peas)
1 1/4 cups prepared alfredo sauce
2 teaspoons dried basil leaves
1/4 teaspoon red pepper flakes
salt and pepper, to taste

Steps:

  • Prick each potato several times with fork.
  • Arrange spoke-fashion in microwave oven.
  • Microwave on HIGH 14 to 16 minutes until tender.
  • Meanwhile, in 2-quart saucepan, bring 1 cup water to boil.
  • Add vegetables, cover, and cook over medium-high heat about 5 minutes, just until crisp-tender; drain thoroughly.
  • Add sauce, basil and red pepper to vegetables in saucepan.
  • Heat to simmering, stirring.
  • Season with salt and pepper.
  • Split and fluff potatoes; place on four serving plates.
  • Spoon vegetable mixture over potatoes, dividing equally.

PERFECT BAKED POTATO



Perfect Baked Potato image

This baked potato has a crisp, golden skin, and is light and fluffy on the inside. Great comfort food!

Provided by CURLEEGIRLEE

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h31m

Yield 1

Number Of Ingredients 6

1 medium baking potato
1 teaspoon olive oil
½ teaspoon salt
2 teaspoons butter
1 pinch freshly ground black pepper
¼ cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Scrub the potato, and pierce the skin several times with a knife or fork. Rub the skin with olive oil, then with salt.
  • Place the potato in the preheated oven, and bake for 90 minutes, or until slightly soft and golden brown. Slice the potato down the center, and serve with butter and black pepper. Sprinkle shredded Cheddar cheese over the top, if desired.

Nutrition Facts : Calories 419.3 calories, Carbohydrate 38.3 g, Cholesterol 57.7 mg, Fat 24.5 g, Fiber 5 g, Protein 13.1 g, SaturatedFat 13.1 g, Sodium 1447.8 mg, Sugar 1.9 g

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