Best 9 Maryannes Pasta Primavera Recipes

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Welcome to the culinary adventure of discovering the perfect recipe for MaryAnne's Pasta Primavera! Indulge in a delightful journey through vibrant flavors, crisp vegetables, and the comforting embrace of pasta. This iconic dish, bursting with the goodness of fresh spring produce, is a symphony of flavors that will tantalize your taste buds and leave you craving more. As we embark on this culinary expedition, get ready to uncover the secrets of creating an unforgettable MaryAnne's Pasta Primavera that will transport you to a world of culinary bliss.

Let's cook with our recipes!

PASTA PRIMAVERA



Pasta Primavera image

Provided by Emeril Lagasse

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound dried rotini (corkscrew) or penne pasta
5 tablespoons butter
2 cups chopped red onions
1 cup chopped red bell pepper
2 teaspoons salt, plus more for the pasta water
1 teaspoon freshly ground black pepper
1 1/2 tablespoons minced garlic (about 5 cloves)
1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about 4 cups)
2 cups broccoli florets, blanched
2 cups frozen mixed peas and carrots
1 cup diced canned tomatoes, with juices
1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving
1/2 cup thinly sliced fresh basil, optional
1/3 cup extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3/4 cup of the cooking water, and set aside.
  • While the pasta is cooking, melt the butter in a 14-inch saute pan over medium-high heat. Add the onions and bell pepper and cook until soft, about 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the blanched broccoli, frozen peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.
  • Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, about 1 to 2 minutes. Remove from the heat and fold in the grated Parmigiano-Reggiano cheese and fresh basil, if using. Then drizzle with the extra-virgin olive oil. Garnish the dish with more cheese, if desired, and serve hot.

PASTA PRIMAVERA



Pasta Primavera 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

Time 45m

Yield 6 servings

Number Of Ingredients 12

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.

MARYANNE'S PASTA PRIMAVERA



Maryanne's Pasta Primavera image

Most people hate Brussels sprouts but they are very tasty in this rich, lower-fat dish.

Provided by Maryanne

Categories     Italian Recipes

Time 55m

Yield 4

Number Of Ingredients 16

1 (8 ounce) package angel hair pasta
1 cup water
1 cube vegetable bouillon
¼ teaspoon dried tarragon
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
2 cups Brussels sprouts, halved
½ cup green beans
1 cup peeled and diced potatoes
1 cup peeled and sliced carrots
½ cup minced onion
2 tablespoons water
1 (8 ounce) container sour cream
2 tablespoons cornstarch
2 tablespoons grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
  • Meanwhile in a medium saucepan on high heat, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender.
  • Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornstarch. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 54 g, Cholesterol 27.2 mg, Fat 14.5 g, Fiber 6 g, Protein 11.7 g, SaturatedFat 7.9 g, Sodium 265.2 mg, Sugar 5.1 g

MARYANNE'S PASTA PRIMAVERA



Maryanne's Pasta Primavera image

Most people hate Brussels sprouts but they are very tasty in this rich, lower-fat dish.

Provided by Maryanne

Categories     Italian Recipes

Time 55m

Yield 4

Number Of Ingredients 16

1 (8 ounce) package angel hair pasta
1 cup water
1 cube vegetable bouillon
¼ teaspoon dried tarragon
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
2 cups Brussels sprouts, halved
½ cup green beans
1 cup peeled and diced potatoes
1 cup peeled and sliced carrots
½ cup minced onion
2 tablespoons water
1 (8 ounce) container sour cream
2 tablespoons cornstarch
2 tablespoons grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
  • Meanwhile in a medium saucepan on high heat, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender.
  • Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornstarch. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 54 g, Cholesterol 27.2 mg, Fat 14.5 g, Fiber 6 g, Protein 11.7 g, SaturatedFat 7.9 g, Sodium 265.2 mg, Sugar 5.1 g

MARYANNE'S PASTA PRIMAVERA



Maryanne's Pasta Primavera image

Most people hate Brussels sprouts but they are very tasty in this rich, lower-fat dish.

Provided by Maryanne

Categories     Italian Recipes

Time 55m

Yield 4

Number Of Ingredients 16

1 (8 ounce) package angel hair pasta
1 cup water
1 cube vegetable bouillon
¼ teaspoon dried tarragon
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
2 cups Brussels sprouts, halved
½ cup green beans
1 cup peeled and diced potatoes
1 cup peeled and sliced carrots
½ cup minced onion
2 tablespoons water
1 (8 ounce) container sour cream
2 tablespoons cornstarch
2 tablespoons grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
  • Meanwhile in a medium saucepan on high heat, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender.
  • Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornstarch. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 54 g, Cholesterol 27.2 mg, Fat 14.5 g, Fiber 6 g, Protein 11.7 g, SaturatedFat 7.9 g, Sodium 265.2 mg, Sugar 5.1 g

MARYANNE'S PASTA PRIMAVERA



Maryanne's Pasta Primavera image

Most people hate Brussels sprouts but they are very tasty in this rich, lower-fat dish.

Provided by Maryanne

Categories     Italian Recipes

Time 55m

Yield 4

Number Of Ingredients 16

1 (8 ounce) package angel hair pasta
1 cup water
1 cube vegetable bouillon
¼ teaspoon dried tarragon
¼ teaspoon crushed red pepper flakes
¼ teaspoon dried oregano
2 cups Brussels sprouts, halved
½ cup green beans
1 cup peeled and diced potatoes
1 cup peeled and sliced carrots
½ cup minced onion
2 tablespoons water
1 (8 ounce) container sour cream
2 tablespoons cornstarch
2 tablespoons grated Parmesan cheese
salt and pepper to taste

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente; drain immediately. Keep pasta warm.
  • Meanwhile in a medium saucepan on high heat, combine the cup of water, vegetable bouillon, tarragon, red pepper and oregano. Bring the mixture to a boil and add the Brussels sprouts, green beans, potatoes, carrots and onion. Turn the stove down to medium heat and let the vegetables cook until tender.
  • Stir the 2 tablespoons of water into the vegetable mixture and add the sour cream and the flour or cornstarch. Stir well and cook until thickened and bubbly. Serve the vegetable mixture over the warm spaghetti and top with Parmesan cheese. Season with salt and pepper to taste.

Nutrition Facts : Calories 383.1 calories, Carbohydrate 54 g, Cholesterol 27.2 mg, Fat 14.5 g, Fiber 6 g, Protein 11.7 g, SaturatedFat 7.9 g, Sodium 265.2 mg, Sugar 5.1 g

PRIMAVERA PENNE



Primavera Penne image

Welcome spring with a bowl of pasta tossed with fresh mint, crisp asparagus, and sweet peas.

Provided by Martha Stewart

Categories     Pasta and Grains

Number Of Ingredients 7

3/4 pound penne
1/2 stick butter
1 pound asparagus, cut into pieces
1/4 cup dry white wine
1 1/2 cups thawed frozen peas
1/2 cup thinly sliced fresh mint
Grated Parmesan

Steps:

  • Cook penne, reserving 1/4 cup pasta water. In a large skillet, melt butter over medium. Add asparagus and cook until crisp-tender, 4 minutes. Add wine, and cook until reduced by half, 30 seconds. Add peas and mint. Season, and toss with penne and pasta water. Top with Parmesan.

PASTA PRIMAVERA



Pasta Primavera image

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.

Provided by Amanda Hesser

Categories     dinner, project, main course

Time 1h

Yield 4 servings

Number Of Ingredients 22

1 bunch broccoli
2 small zucchini, unpeeled
4 asparagus spears
1 1/2 cups green beans
Salt
1/2 cup fresh or frozen peas
3/4 cup fresh or frozen pea pods
1 tablespoon peanut, vegetable or corn oil
2 cups thinly sliced mushrooms
Freshly ground black pepper
1 teaspoon minced hot red or green chili, or 1/2 teaspoon dried red-pepper flakes
1/4 cup finely chopped parsley
6 tablespoons olive oil
1 teaspoon minced garlic
3 cups 1-inch tomato cubes
6 basil leaves, chopped
1 pound spaghetti
4 tablespoons butter
2 tablespoons chicken broth
1/2 cup heavy cream, approximately
1/2 cup grated Parmesan
1/3 cup toasted pine nuts

Steps:

  • Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups). Cut each asparagus into 2-inch pieces. Trim beans and cut into 1-inch pieces.
  • Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl.
  • Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables.
  • In a skillet over medium-high heat, heat the peanut oil and add the mushrooms. Season to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the mushrooms, chili and parsley to the vegetables.
  • Heat 3 tablespoons olive oil in a saucepan and add half the garlic, tomatoes, salt and pepper. Cook about 4 minutes. Add the basil.
  • Heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through.
  • Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well.
  • In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.
  • Add the remaining vegetables. If the sauce seems dry, add 3 to 4 tablespoons more cream. Add the pine nuts and give the mixture a final tossing.
  • Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.

Nutrition Facts : @context http, Calories 1099, UnsaturatedFat 35 grams, Carbohydrate 113 grams, Fat 61 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 21 grams, Sodium 1523 milligrams, Sugar 15 grams, TransFat 0 grams

SUZANNE'S EASY PASTA PRIMAVERA



Suzanne's Easy Pasta Primavera image

I came up with this recipe when I was hungry for a lighter pasta dish with lots of veggies, but I didn't want to spend a lot of time chopping.

Provided by St. Louie Suzie

Categories     Penne

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
4 garlic cloves, peeled and minced
1/2 medium yellow onion (coarsely chopped)
12 ounces frozen broccoli, cauliflower and carrots
14 1/2 ounces tomatoes seasoned with basil garlic & oregano, drained (basil, garlic, oregano)
2 1/4 ounces sliced olives, drained
6 -8 leaves fresh basil, sliced into thin strips
1/2 teaspoon salt
1 teaspoon fresh coarse ground black pepper
8 ounces penne pasta, cooked
1/2 cup grated fresh parmesan cheese (for topping)

Steps:

  • Heat olive oil in large saute pan or wok over medium low heat.
  • When oil is heated, carefully add garlic and onions to pan and cook until tender.
  • Prepare frozen broccoli/cauliflower/carrot mix according to package directions, then add to pan.
  • Add tomatoes, olives, basil, salt and pepper to pan and cook until all is heated through.
  • Add cooked pasta to pan and stir until well blended with vegetables.
  • Serve on a plate and top with grated parmesan.

Nutrition Facts : Calories 430.1, Fat 20.4, SaturatedFat 4.5, Cholesterol 11, Sodium 652.6, Carbohydrate 53.6, Fiber 9.8, Sugar 1.9, Protein 12

Tips:

  • Use fresh vegetables: Fresh vegetables are more flavorful and have a better texture than frozen or canned vegetables. If you can, try to use vegetables that are in season.
  • Cook the vegetables properly: Vegetables should be cooked until they are tender-crisp. This means that they should be cooked through, but still have a slight crunch to them. Overcooked vegetables are mushy and bland.
  • Use a variety of vegetables: A variety of vegetables will give your pasta primavera a more interesting flavor and texture. Some good choices include broccoli, carrots, zucchini, mushrooms, and bell peppers.
  • Don't be afraid to experiment: Pasta primavera is a versatile dish that can be easily customized to your liking. Try adding different herbs, spices, or cheeses to create your own unique flavor combinations.

Conclusion:

Pasta primavera is a delicious and healthy dish that is perfect for a quick and easy meal. It is a great way to use up leftover vegetables, and it can be easily customized to your liking. With a little creativity, you can create a pasta primavera that is both flavorful and nutritious.

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