PASTA PRIMAVERA SAUCE RECIPE CREAM RECIPES
PASTA WITH TOMATO CREAM SAUCE RECIPE | REE DRUMMON…
Provided by Ree Drummond : Food Network
Categories main-dish
Total Time 45 minutes
Cook Time 15 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the butter and oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add sugar, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
- Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
- Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.
CREAMY PASTA PRIMAVERA RECIPE: HOW TO MAKE IT
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. —Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.
Nutrition Facts : Calories 275 calories, FatContent 12g fat (6g saturated fat), CholesterolContent 33mg cholesterol, SodiumContent 141mg sodium, CarbohydrateContent 35g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 10g protein. Diabetic Exchanges 2 starch
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I see you rolling your eyes at the thought of spaghetti primavera. The dish, rarely seen now, became an absurdity of 1980s so-called seasonal cooking. Meant to be an expression of spring, the mad jumble of vegetables over pasta was mostly an expression of the death match between French and Italian cuisine (cream versus olive oil, sauce versus pasta). But in the late 1970s, when New York’s Le Cirque popularized spaghetti primavera, Craig Claiborne and Pierre Franey called it “by far, the most talked-about dish in Manhattan.” I encourage you to make Le Cirque’s version, all 10 pain-in-the-neck steps of it, because despite its tempestuous origins, it’s wonderful.
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- Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.
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PASTA PRIMAVERA - THE PIONEER WOMAN
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- First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots. Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate. Add pasta to slightly salted boiling water and cook to al dente. Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.FOR THE SAUCETo make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken. Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir. Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.
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- Cook pasta according to package directions. While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside. In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth. When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency. Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined. Serve immediately with extra Parmesan. Delish!
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- Cook pasta according to package directions. While the pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside. In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth. When the pasta is done, reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for consistency. Halfway through, add the peas, bacon, and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined. Serve immediately with extra Parmesan. Delish!
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