Rotelle Primavera Recipes

ROTELLE PRIMAVERA

Steps:

• Heat the butter in a large skillet or sauté pan. Add the carrots and leek; sauté, stirring, over low heat 5 minutes. Add the zucchini and asparagus; sauté, stirring, 3 minutes. Add the cream; heat to boiling; boil until reduced and slightly thickened, about 8 minutes. Stir in the scallions, lemon juice, and salt.
• Meanwhile, cook the rotelle in plenty of boiling salted water until al dente, or firm to the bite, about It minutes; drain. Add pasta and mozzarella to the sauce in the sauté pan; toss to blend. Sprinkle Parmesan cheese to taste on top of each serving.

ROTELLE PRIMAVERA

Steps:

• Cook pasta according to package directions. Drain, and set aside. Meanwhile, bring second pot of water to a boil. Fill large bowl with cold water, and set aside. Blanch asparagus in boiling water 3 minutes. Remove, and dunk in bowl to stop cooking process. Heat olive oil and pesto in large skillet over medium heat; add garlic. Sauté 30 seconds, or until golden. Add beans, and cook 5 minutes more. Squeeze excess liquid from artichoke hearts, and add to skillet along with asparagus. Cook 3 to 4 minutes, or until heated through. Toss together pasta, vegetable sauce and cheeses in serving bowl. Season with salt and pepper, and pass around table to serve.

ROTELLE PRIMAVERA

Steps:

• Cook pasta according to package directions. Drain, and set aside. Meanwhile, bring second pot of water to a boil. Fill large bowl with cold water, and set aside. Blanch asparagus in boiling water 3 minutes. Remove, and dunk in bowl to stop cooking process. Heat olive oil and pesto in large skillet over medium heat; add garlic. Sauté 30 seconds, or until golden. Add beans, and cook 5 minutes more. Squeeze excess liquid from artichoke hearts, and add to skillet along with asparagus. Cook 3 to 4 minutes, or until heated through. Toss together pasta, vegetable sauce and cheeses in serving bowl. Season with salt and pepper, and pass around table to serve.

SANDY'S PRIMAVERA CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray a 9x13-inch baking dish with cooking spray.
• Cook pasta according to package directions. Drain and transfer to a large bowl.
• Meanwhile, heat oil in a large skillet over medium heat. Cook bell pepper, squash, and garlic, stirring occasionally, until pepper is crisp-tender, 7 to 10 minutes. Add snap peas and asparagus and cook, stirring, until asparagus is crisp-tender, 2 minutes more.
• Put flour and salt in a bowl and whisk in milk until smooth. Add flour mixture to skillet and bring to a simmer over medium heat, stirring frequently, until sauce is lightly thickened, 3 to 5 minutes.
• Pour mixture over pasta and stir in tomatoes, 3/4 cup parmesan, and basil. Transfer to prepared baking dish and sprinkle with panko and remaining 1/4 cup parmesan. Bake until top is lightly golden and sauce is bubbling, about 15 minutes.

PASTA PRIMAVERA

Steps:

• Begin by steaming carrots in a pot for 2 minutes, add broccoli, zucchini and squash in 30 second intervals. Steam vegetables until tender. Set aside. In large skillet heat oil. Saute onion until soft. Add garlic, stock and cream. Heat and bring to a boil. Stir and continue heating until sauce has thickened. In separate pot cook rotelle according to directions on package. Drain pasta and add to reduced sauce. Stir until pasta is coated. Plate and top with steamed vegetables.

ROTELLE PRIMAVERA

Steps:

• Cook pasta according to instructions. Drain and set aside.
• While pasta cooks, bring a second pot of water to a boil.
• Fill a large bowl with cold water; set aside.
• Blanch asparagus in boiling water for 3 minutes.
• Remove and dunk in cold water.
• Heat olive oil and pesto in a large skillet over medium heat.
• Add garlic; saute for 30 seconds or until golden.
• Add beans and cook 5 minutes longer.
• Squeeze excess liquid from artichokes and add to the skillet, along with the asparagus. Cook 3-4 minutes or until heated through.
• Toss pasta and vegetables with cheese in a large bowl. Season with salt and pepper.