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:
covered percent of daily need
