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Karenne
July 29th, 2006, 01:53 PM
1 1/2 cups vegetable or chicken broth
8 ounces baby or mature carrots, cut into 1-inch pieces (about 1 cup)
6 asparagus spears, cut into 1-inch pieces (about 1 cup)
1 leek, trimmed and sliced
4 ounces sugar snap peas or snow peas (about 1 cup) or 1/2 cup shelled peas
2 tablespoons extra-virgin olive oil
2 large garlic cloves, minced
1 1/2 cups half-and-half or light cream
1 pound fettuccine, linguine, or penne
10 ounces spinach, large leaves torn and stems discarded (about 8 lightly packed cups)
Salt and freshly ground black pepper
1 1/2 cups freshly grated Parmesan

1. Begin heating a large pot of salted walter for the pasta.

2. Bring the stock to a boil in a large skillet. Add the carrots and cook for 3 minutes. Adds the asparagus, leek, and sugar snap peas, if using, and cook for 1 minute. Add the snow peas, if using, and cook for 1 minute. Add the snow peas, if using, and cook for 1 minute.

3. Add the oil, garlic, and half-and-half and bring just to a boil. Cover and turn off the heat.

4. Cook the pasta in the salted water until just tender. Drain.

5. Over medium heat, stir the spinach into the sauce. Cook, stirring frequently, until the spinach is wilted. Season to taste with salt and pepper.

6. In a large heated serving bowl, toss the pasta with the sauce. Add 1 cup of the Parmesan and toss again. Season with salt and pepper. Serve immediately, passing the remaining 1/2 cup Parmesan at the table.

Linda L Lattimer
August 10th, 2006, 02:53 PM
Baked Spaghetti

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 cloves garlic, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 pounds ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar
1 cup grated Monterey Jack
Preheat the oven to 350 degrees F.

In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.