Pasta Primavera or Spring in a Bowl

Pasta Primaveran or Spring in a Bowl might be a good recipe to expand your main course recipe box. This recipe serves 8. One portion of this dish contains around 16g of protein, 13g of fat, and a total of 396 calories. For $1.09 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Easter will be even more special with this recipe. This recipe is typical of Mediterranean cuisine. 178 people have made this recipe and would make it again. If you have asiago, yellow onion, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Neighbor Food Blog. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is amazing. Users who liked this recipe also liked Roasted Carrot Pasta with Beets: Spring in a Bowl, Spring Polenta Primavera, and spring fettuccine primavera.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

1½ cups shredded parmesan and asiago blend

½ cup fresh torn basil

6 cups assorted fresh vegetables such as carrots, zucchini, mushrooms, broccoli, peppers

1 8 oz. package cherry tomatoes, halved

1 lb. bowtie, rotini, or corkscrew pasta

1 Tablespoon dried Italian herbs

Kosher salt and ground pepper to taste

tablespoon of lemon juice

¼ cup olive oil

Reserved pasta water

1 yellow onion, thinly sliced

Equipment:

baking sheet

aluminum foil

oven

bowl

Cooking instruction summary:

Preheat oven to 450 degrees.Line two large baking sheets with foil. Toss together all the vegetables (except cherry tomatoes) with oil, salt (1-2 teaspoons), pepper (a good sprinkling), and dried herbs. Arrange vegetables evenly on sheet.Bake vegetables until tender, about 20 minutes, stirring halfway through.Cook pasta according to package directions in well salted water. Drain the pasta, reserving one cup of cooking liquid.In a large bowl, toss together pasta and veggies. Add tomatoes, fresh basil, and cheese. Add a little bit of pasta water at a time, until desired consistency is reached. I usually use the whole cup. Taste. Add salt if needed. I like to finisht the dish with a squeeze of lemon. Serve warm or at room temperature.

 

Step by step:


1. Preheat oven to 450 degrees.Line two large baking sheets with foil. Toss together all the vegetables (except cherry tomatoes) with oil, salt (1-2 teaspoons), pepper (a good sprinkling), and dried herbs. Arrange vegetables evenly on sheet.

2. Bake vegetables until tender, about 20 minutes, stirring halfway through.Cook pasta according to package directions in well salted water.

3. Drain the pasta, reserving one cup of cooking liquid.In a large bowl, toss together pasta and veggies.

4. Add tomatoes, fresh basil, and cheese.

5. Add a little bit of pasta water at a time, until desired consistency is reached. I usually use the whole cup. Taste.

6. Add salt if needed. I like to finisht the dish with a squeeze of lemon.

7. Serve warm or at room temperature.


Nutrition Information:

Quickview
395k Calories
15g Protein
12g Total Fat
55g Carbs
38% Health Score
Limit These
Calories
395k
20%

Fat
12g
20%

  Saturated Fat
4g
26%

Carbohydrates
55g
18%

  Sugar
7g
8%

Cholesterol
12mg
4%

Sodium
579mg
25%

Get Enough Of These
Protein
15g
31%

Vitamin A
16412IU
328%

Selenium
40µg
58%

Manganese
0.76mg
38%

Calcium
291mg
29%

Phosphorus
284mg
28%

Vitamin K
28µg
27%

Fiber
5g
21%

Vitamin C
14mg
17%

Potassium
547mg
16%

Magnesium
58mg
15%

Copper
0.29mg
14%

Vitamin B6
0.28mg
14%

Vitamin E
2mg
13%

Zinc
1mg
11%

Vitamin B3
2mg
11%

Vitamin B2
0.17mg
10%

Folate
38µg
10%

Iron
1mg
10%

Vitamin B1
0.14mg
9%

Vitamin B5
0.66mg
7%

Vitamin B12
0.23µg
4%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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