Indulge in a culinary journey with our exquisite Penne Primavera with Pomodoro Sauce recipe, a symphony of flavors that will tantalize your taste buds. This vegetarian delight combines the vibrant colors of spring vegetables, the richness of homemade pomodoro sauce, and the comforting bite of penne pasta. As you dive into this culinary masterpiece, you'll embark on a sensory adventure that showcases the beauty of fresh ingredients and the art of Italian cooking.
In addition to the Penne Primavera with Pomodoro Sauce, our article offers a delightful selection of pasta recipes to satisfy every palate. From the classic Spaghetti Aglio e Olio, with its simplicity and burst of garlic and chili flavors, to the comforting Pasta al Forno, featuring layers of pasta, vegetables, and cheese baked to perfection. Whether you're a vegetarian seeking a hearty and flavorful meal or a pasta enthusiast craving a comforting dish, our curated collection of recipes promises to deliver an unforgettable culinary experience.
CREAMY PENNE PASTA PRIMAVERA
Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.
Provided by gretchen
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- 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. Drain.
- Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
- Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g
PENNE PRIMAVERA
A great, flavorful pasta dish for the summertime when you don't want something heavy.
Provided by calead910
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Heat the olive oil and garlic in a large skillet over medium heat. When garlic is tender, remove from skillet and set aside. Place the broccoli and carrot in the skillet, and cook 2 minutes, just until heated through.
- In a pot, bring the vegetable broth to a boil. Stir in the penne pasta and heated crushed garlic clove. Cook for 5 minutes, or until pasta is almost al dente. Remove and discard garlic clove.
- Transfer the partially cooked pasta and broth to the skillet. Mix in the peas. Cover skillet, and continue cooking 10 minutes over medium heat, or until pasta is al dente and vegetables are tender. Toss with the Parmesan cheese to serve.
Nutrition Facts : Calories 346.9 calories, Carbohydrate 53.6 g, Cholesterol 8.8 mg, Fat 8 g, Fiber 5.7 g, Protein 14.9 g, SaturatedFat 2.5 g, Sodium 426.6 mg, Sugar 4.9 g
PENNE PASTA PRIMAVERA
Steps:
- Toast pine nuts in a dry skillet over medium heat until all the nuts are slightly browned, about 2 minutes. Set aside.
- Cook pasta according to package directions; drain.
- While pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add carrots; cook for 30 seconds while stirring. Add zucchini and squash; cook, stirring, until tender, about 3 minutes. Remove vegetables from skillet.
- Add remaining oil to skillet; stir in flour until absorbed. Stir in the half-and-half and tomato paste. Cook, stirring, until mixture comes to a boil and thickens. Stir in pasta and vegetables. Cook, tossing, until heated through. Remove from heat and stir in cheese and add salt an
BASIC PARMESAN POMODORO
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Heat a medium nonreactive saucepan over medium-high heat. Add 1/3 cup of the oil and the garlic, and reduce the heat to medium. Cook the garlic, stirring often and mashing gently with a wooden spoon, until golden brown and beginning to soften, 5 minutes. Add the basil, tomatoes and their juices, the carrots and cheese rinds. Stir with a wooden spoon to combine. Bring to a simmer and adjust the heat to maintain a simmer. Cook for 35 minutes stirring occasionally to prevent sticking. Add 1 teaspoon of the salt. Remove from the heat and cool slightly.
- Remove the rinds, carrots and basil. At this point you can use an immersion blender to puree slightly or leave it as a chunky sauce.
- Bring a large pot of salted water to a boil. Cook the penne 2 minutes less than the package directions. Meanwhile, rewarm the sauce in a large, straight-sided skillet set over medium heat. Using a spider, strain the pasta from the water and add it directly into the pan with sauce, reserving 1/2 cup of the pasta water. Before stirring, sprinkle the pasta with the grated cheese. Toss the pasta, cheese and sauce together. Add the butter, the remaining 2 tablespoons olive oil and the reserved pasta water and continue to cook until the sauce is creamy and the pasta is al dente. Serve topped with more cheese if desired.
Tips:
- Use fresh, seasonal vegetables. This will ensure that your primavera is bursting with flavor.
- Don't overcook the vegetables. They should be tender-crisp, not mushy.
- Use a good quality olive oil. This will add a delicious flavor to your dish.
- Season the dish to taste. Add salt, pepper, and other spices to your liking.
- Serve immediately. Primavera is best enjoyed fresh out of the pan.
Conclusion:
Pasta primavera with pomodoro sauce is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up fresh vegetables and is a healthy and satisfying meal. The combination of the creamy primavera sauce and the tangy pomodoro sauce is simply irresistible. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!
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