Best 4 Royal Pasta Primavera Provencale Recipes

Tantalize your taste buds with Royal Pasta Primavera Provencale, a symphony of flavors that captures the essence of spring in Provence! This delectable dish features a vibrant medley of fresh vegetables, aromatic herbs, and tender pasta, all harmoniously combined in a luscious sauce inspired by the sun-kissed landscapes of the French countryside. As you embark on this culinary journey, discover the secrets behind this Provencal masterpiece and learn how to craft your own unforgettable pasta primavera experience.

The journey begins with a vibrant display of vegetables, each handpicked for its unique flavor and texture. Crisp asparagus, tender zucchini, sweet bell peppers, and succulent cherry tomatoes burst with color and nutrients. Fresh herbs, such as basil, thyme, and rosemary, add a touch of aromatic magic, while garlic and shallots provide a savory foundation.

Next, we introduce the pasta, the canvas upon which this Provencal masterpiece is painted. Whether you prefer delicate angel hair, hearty penne, or classic spaghetti, the choice is yours. As the pasta dances in a pot of boiling water, it absorbs the essence of the vegetables and herbs, creating a harmonious union of flavors.

Finally, we unveil the crowning glory – the luscious sauce that brings all the elements together. Olive oil, the liquid gold of Provence, forms the base of this flavorful creation. Sun-dried tomatoes, bursting with concentrated umami, add a touch of tangy sweetness, while white wine lends a hint of acidity. A generous helping of Parmesan cheese imparts a rich, nutty flavor, and a touch of crème fraîche adds a velvety smoothness, creating a sauce that is both light and luxurious.

As you savor each bite of Royal Pasta Primavera Provencale, let the vibrant flavors transport you to the sun-drenched fields of Provence. Imagine yourself strolling through a farmers market, surrounded by the sights and sounds of local vendors, selecting the freshest ingredients for your culinary masterpiece. This dish is more than just a meal – it's an experience that celebrates the bounty of nature and the joy of cooking.

So gather your ingredients, don your apron, and embark on this culinary adventure. Let the aroma of fresh herbs fill your kitchen as you create your own version of Royal Pasta Primavera Provencale. Indulge in the vibrant flavors and textures, and let your taste buds dance with delight. Bon appétit!

Check out the recipes below so you can choose the best recipe for yourself!

EASY PASTA PRIMAVERA RECIPE

Easy Pasta Primavera Recipe image

Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Provided by Suzy Karadsheh

Categories Main Course

Number Of Ingredients 16

Ingredients

2 zucchini, (halved length-wise and sliced (half moons))
2 yellow squash, (halved length-wise and sliced (half moons))
2 to 3 carrots, (peeled and cut into short sticks)
1 red bell pepper, (cored and sliced into thin sticks)
1 yellow or orange bell pepper, (cored and sliced into thin sticks)
1 red onion, (halved and sliced (half moons))
3 large garlic cloves, (minced)
1 tbsp dried oregano, (more for later)
1 ½ tsp fresh thyme, (more for later)
Kosher salt
Black pepper
Extra virgin olive oil
12 ounces short pasta of your choice
8 oz grape tomatoes, (halved)
Zest of 1 large lemon
½ cup Parmesan cheese, (more to your liking)

Steps:

Heat oven to 450 degrees F.
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.
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).
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.
Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
Sprinkle Parmesan cheese and serve immediately.

Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving

PASTA PROVENCALE

Pasta Provencale image

Make and share this Pasta Provencale recipe from Food.com.

Provided by KittyKitty

Categories Penne

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 medium zucchini, haled lengthwise and sliced (or 1 squash and 1 zucchini) or 3 large yellow squash, sliced (or 1 squash and 1 zucchini)
1 (8 ounce) package sliced fresh mushrooms
3 garlic cloves, minced
1 green pepper, chopped
1/4 cup chopped onion
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon chopped fresh basil or 1/4 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
5 ounces dry penne pasta, cooked
1/4 cup freshly grated parmesan cheese

Steps:

Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.

Nutrition Facts : Calories 189.5, Fat 6.6, SaturatedFat 1.5, Cholesterol 3.7, Sodium 319.8, Carbohydrate 29.1, Fiber 5.3, Sugar 5.2, Protein 6.3

PASTA PRIMAVERA

Pasta Primavera image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
2 large carrots, peeled and sliced diagonally
1 cup bite-size broccoli pieces
1 red bell pepper, seeded and sliced into strips
2 tablespoons butter
4 ounces white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth, plus more as needed
1/4 cup white wine (see Cook's Note)
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan, plus more for serving
Salt and freshly ground black pepper
1/2 cup frozen peas
12 fresh basil leaves, chopped, plus more for serving
1 pound pasta (fettuccini), cooked according to package directions

Steps:

For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

ROYAL PASTA PRIMAVERA PROVENCALE

Royal Pasta Primavera Provencale image

Based on a recipe from Drs. Roizen's and Oz' book, You On A Diet. I admit some fear not adding salt to the pasta water! Please, get over it! If you're looking for the antithesis to "heavy" pasta, this is it. I think this is a cleansing pasta that makes you feel like you're eating pure food. I love it.

Provided by mersaydees

Categories European

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

Ingredients

6 ounces whole weat rigatoni pasta or 6 ounces whole wheat linguine
1 small dried ancho chiles or 1 small pasilla chili pepper
1 cup diced unpeeled eggplant (1/2-inch cubes)
1 teaspoon olive oil
1 small yellow onion, coarsely chopped
1 yellow bell peppers or 1 orange bell pepper, coarsely chopped
3 garlic cloves, sliced
2 (14 1/2 ounce) cans stewed tomatoes, undrained, coarsely chopped
1 cup mesclun or 1 cup mixed spring salad greens, packed
1 teaspoon fresh thyme or 1 teaspoon lemon thyme, chopped
salt
black pepper, freshly gound (optional)

Steps:

Prepare pasta according to its package directions, omitting salt and fat.
Meanwhile, heat a large and deep skillet over medium heat until hot. Add the chili pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes.
When cool enough to handle chili pepper, discard its stem and set the seeds aside for a garnish.
Chop chili pepper.
Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally.
Add tomatoes and chopped chili pepper.
Reduce heat; simmer uncovered 10 minutes, or until vegetables are tender and sauce thickens.
Remove from heat; stir in salad greens and thyme.
Season to taste with salt and pepper if desired.
Drain pasta; transfer to two serving plates and top with sauce.

Tips:

Use fresh, seasonal vegetables. This will ensure that your pasta primavera is bursting with flavor.
Don't overcook the vegetables. They should be tender-crisp, not mushy.
Add the pasta to the sauce at the last minute. This will prevent it from becoming overcooked.
Use a light touch with the cheese. You don't want to overpower the delicate flavors of the vegetables.
Serve immediately. Pasta primavera is best enjoyed fresh out of the pan.

Conclusion:

Pasta primavera is a delicious and healthy dish that is perfect for a quick and easy meal. It is also a great way to use up leftover vegetables. With its vibrant colors and fresh flavors, pasta primavera is sure to be a hit with everyone at your table.

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