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Pasta Primavera

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Pasta Primavera

Pasta Primavera

Pasta Primavera might be just the Mediterranean recipe you are searching for. For $4.66 per serving, you get a main course that serves 6. One portion of this dish contains around 32g of protein, 45g of fat, and a total of 809 calories. A mixture of olive oil, spaghettini, balsamic vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

1
Soak morels in warm water in a small bowl 30 minutes. Lift mushrooms out of water, squeezing excess liquid back into bowl.
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MushroomsMushrooms
Morel MushroomsMorel Mushrooms
WaterWater
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BowlBowl
2
Pour soaking liquid through a sieve lined with a dampened paper towel into a small bowl and reserve. Rinse morels thoroughly to remove grit, then squeeze dry. Discard any tough stems. Halve small morels lengthwise and quarter larger ones.
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Morel MushroomsMorel Mushrooms
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Paper TowelsPaper Towels
SieveSieve
BowlBowl
3
Cook asparagus and beans in a 6- to 8-quart pot of boiling salted water , uncovered, 3 minutes.
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AsparagusAsparagus
BeansBeans
WaterWater
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4
Add peas and cook until beans and asparagus are just tender, about 1 to 2 minutes more. Immediately transfer vegetables with a large slotted spoon to a bowl of ice and cold water to stop cooking, reserving hot water in pot for cooking pasta.
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VegetableVegetable
AsparagusAsparagus
BeansBeans
PastaPasta
WaterWater
PeasPeas
IceIce
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Slotted SpoonSlotted Spoon
BowlBowl
PotPot
5
Drain cooled vegetables in a colander.
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ColanderColander
6
Cook 1 teaspoon garlic and a rounded 1/4 teaspoon red pepper flakes in 2 tablespoons oil in a 10- to 12-inch heavy skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute.
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Red Pepper FlakesRed Pepper Flakes
GarlicGarlic
Cooking OilCooking Oil
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Frying PanFrying Pan
7
Add drained vegetables and salt and pepper to taste and cook, stirring, 2 minutes, then transfer to a bowl. Reserve skillet.
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Salt And PepperSalt And Pepper
VegetableVegetable
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Frying PanFrying Pan
BowlBowl
1
Cut half of tomatoes into quarters and halve remainder lengthwise, keeping quarters and halves separate. Cook remaining teaspoon garlic and remaining rounded 1/4 teaspoon red pepper flakes in remaining 2 tablespoons oil in skillet over moderately low heat, stirring, just until garlic is fragrant, about 1 minute.
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Red Pepper FlakesRed Pepper Flakes
TomatoTomato
GarlicGarlic
Cooking OilCooking Oil
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2
Add quartered tomatoes with salt and pepper to taste and simmer, stirring occasionally, until tomatoes are softened, about 3 minutes.
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TomatoTomato
3
Add halved tomatoes, vinegar, and water and simmer, stirring occasionally, until sauce is thickened and halved tomatoes are softened, 3 to 4 minutes. Keep tomatoes warm.
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VinegarVinegar
SauceSauce
WaterWater
1
While tomatoes are cooking, return water in pot to a boil and cook spaghettini until al dente.
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2
Drain in a colander. Immediately add butter, cream, zest, and morels to empty pasta pot and simmer gently, uncovered, 2 minutes. Stir in cheese and add pasta, tossing to coat and adding as much of reserved morel soaking liquid as necessary (1/2 to 2/3 cup) to keep pasta well coated.
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ButterButter
CheeseCheese
Morel MushroomsMorel Mushrooms
CreamCream
PastaPasta
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ColanderColander
PotPot
3
Add green vegetables, parsley, basil, pine nuts, and salt and pepper to taste and toss gently to combine.
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Salt And PepperSalt And Pepper
VegetableVegetable
Pine NutsPine Nuts
ParsleyParsley
BasilBasil
4
Serve pasta topped with tomatoes and Parmigiano-Reggiano shavings.
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Parmigiano ReggianoParmigiano Reggiano
TomatoTomato
PastaPasta
DifficultyExpert
Ready In1 h
Servings6
Health Score31
CuisinesMediterraneanItalianEuropean
Dish TypesLunchMain CourseMain DishDinner
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