PASTA PRIMAVERA VEGETARIAN RECIPES
VEGETARIAN PASTA RECIPES - BBC GOOD FOOD
From creamy cacio e pepe and lentil bolognese to veggie lasagne, our plant-based pasta dishes are sure to satisfy vegetarians and meat-eaters alike.
Provided by Good Food team
Number Of Ingredients 1
PASTA PRIMAVERA WITH ASPARAGUS AND PEAS - NYT CO…
This simple pasta primavera uses a combination of the earliest vegetables available in spring — asparagus, peas and spring onions — making it a true celebration of the season. The sauce works best with springy egg pasta, preferably homemade or a good purchased brand. Make sure not to overcook it; you need the chewy bite to stand up to the gently cooked vegetables. If you can’t find good fresh English peas, you can substitute frozen peas, but don’t add them until the last minute of cooking.
Provided by Melissa Clark
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of heavily salted water to a boil over medium-high heat.
- While the water is coming to a boil, slice snap peas and asparagus stems into 1/4-inch-thick pieces; leave asparagus tips whole.
- Melt butter in a large skillet over medium-high heat. Add snap peas, asparagus, English peas and onion. Cook until vegetables are barely tender (but not too soft or mushy), 3 to 4 minutes. Stir in garlic and cook 1 minute more. Season with salt and pepper; set aside.
- Drop pasta into boiling water and cook until al dente (1 to 3 minutes for fresh pasta, more for dried pasta). Drain well and transfer pasta to a large bowl. Immediately toss pasta with vegetables, Parmigiano-Reggiano, crème fraîche and herbs. Season generously with salt and pepper, if needed.
Nutrition Facts : @context http//schema.org, Calories 553, UnsaturatedFatContent 6 grams, CarbohydrateContent 76 grams, FatContent 18 grams, FiberContent 7 grams, ProteinContent 23 grams, SaturatedFatContent 10 grams, SodiumContent 576 milligrams, SugarContent 8 grams, TransFatContent 0 grams
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PASTA PRIMAVERA RECIPE - NYT COOKING
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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Calories 1099 per serving
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PASTA PRIMAVERA RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 1099 per serving
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Reviews 4
Total Time 1 hours
Calories 1099 per serving
- 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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Category breakfast, lunch, dinner, side
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Category breakfast, lunch, dinner, side
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Reviews 4
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- Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.
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PASTA PRIMAVERA RECIPE - NYT COOKING
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.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 1099 per serving
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 1099 per serving
- Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.
See details
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