How can I turn Pasta-Roni into pasta primavera?!
How can I turn Pasta-Roni into pasta primavera?
Answers:
I would use Pasta Roni's Nature's Way Creamy Parmesano. Follow the directions up to the point when you add the pasta and seasoning. Add along with it your choice of fresh veggies.
Primavera does mean spring, so traditionaly you would use mostly veggies in season for this time of year. Common additions would be;
broccoli florets
mushrooms
onions
thinly sliced carrots
sliced zucchini
asparagus spears
chopped tomatoes
artichoke hearts
chopped garlic
But there's really no limit to what you could add, the more veggies the better.
If you would like a tomato based sauce go ahead and add a 6 oz. can of tomato paste also.
I would add some extra herbs too, try basil, oregano, and rosemary. If you're using dried herbs use about 1/2 tsp each.
Then return everything to a boil, reduce heat, and simmer about 8 minutes until the pasta is al dente and veggies are crisp-tender. Enjoy!
Hope this helps!!
This recipe comes very, very close to a hands-down favorite meal from a little trattoria Cait lived near, years ago. It is sublime: a truly sensuous, fabulous dish. And it’s nice to know that it’s filled with health-giving veggies, too!
INGREDIENTS
1 cup sliced zucchini
1 cup sliced broccoli
1 1/2 cups snow peas
1 cup baby peas
6 asparagus spears, sliced
10 white mushrooms, sliced
1 heaping tablespoon salt, preferable kosher
1 pound fettucine
2 tablespoons olive oil
1/3 cup pine nuts
2 teaspoons minced garlic
1/2 cup chopped flat-leaf parsley
Freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
5 1/2 tablespoons unsalted butter
1 cup heavy cream
1/3 cup chopped fresh basil
2 tomatoes, coarsely chopped
1. Fit a steamer basket into a large pot. Add a small amount of water to the pot and bring to a boil. Place the zucchini, broccoli, snow peas, baby peas, asparagus, and mushrooms in the steamer basket, cover, and steam until tender, about 3 minutes. Rinse the vegetables under cold water and allow to drain.
2. Bring a large pot of water to a boil. Add the salt and the fettucine. Cook until al dente.
3. Meanwhile, in a large saute pan, heat 1 tablespoon of the olive oil over medium heat. Ad the pine nuts and garlic and cook, stirring, until they begin to turn golden, 2 to 3 minutes. Add the remaining 1 tablespoon olive oil, and then the steamed vegetables. Next add the parsley and salt and pepper to taste. Cook until all the vegetables are heated through, 2 to 3 minutes.
4. Drain the pasta and add it to the saute pan. Add the Parmigiano-Reggiano, butter, cream, and basil, and heat thoroughly. Toss, then scatter the tomatoes on top. Serve immediately.
Serves 6.
instead of the fettucini just use the rotini noodles.