Herbed Baked Pasta Primavera Recipes

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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 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

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