RADIATORI PRIMAVERA RECIPES

Name: Ravioli Primavera
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 4 cups frozen cheese ravioli; 1 package (16 ounces) frozen Italian vegetables, thawed; 1/4 cup olive oil; 2 garlic cloves, minced; 1/4 cup chicken or vegetable broth; 2 tablespoons minced fresh parsley; 1/4 teaspoon salt; 1/4 teaspoon pepper

RAVIOLI PRIMAVERA RECIPE: HOW TO MAKE IT

Ravioli Primavera Recipe: How to Make It image

In Oceanside, California, Lois McAtee relies on frozen vegetables and ravioli to hurry along this colorful main dish. It's pleasantly seasoned with minced garlic and fresh parsley.

Provided by Taste of Home

Categories Dinner

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 cups frozen cheese ravioli
1 package (16 ounces) frozen Italian vegetables, thawed
1/4 cup olive oil
2 garlic cloves, minced
1/4 cup chicken or vegetable broth
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Prepare ravioli according to package directions. Meanwhile, in a large skillet, saute vegetables in oil for 3 minutes or until tender. Add garlic, saute for 1 minute longer or until garlic is tender. , Stir in broth. Simmer, uncovered, for 2 minutes. Stir in the parsley, salt and pepper; cook 2 minutes longer or until vegetables are tender. Drain pasta. Add to vegetables mixture; toss to coat.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

PASTA PRIMAVERA RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Pasta Primavera Recipe | Giada De Laurentiis | Food Network image

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories main-dish

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Steps:

Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

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