How to make delicious Pasta Primavera? If you are pasta primavera fans, I sure that you always to enjoying pasta primavera recipes. And here the tips to make delicious pasta primavera that I get from food health recipes magazine:
1 lb. fettuccine 1/4 C. olive oil 2 cloves garlic 1/2 tsp. oregano 1/2 tsp. basil 1 C. broccoli florets 1 C. cauliflower florets 1 C. artichoke hearts 1 C. asparagus spears, cut into 1 in. pieces 1 C. green bell peppers, chopped 1 C. cherry tomatoes, halved 1/2 C. Parmesan cheese, freshly grated Cook fettuccine in boiling salted water until al dente. As pasta cooks, heat olive oil in large skillet and saut.
If you have any questions about how to make pasta primavera, please send you questions in the comment form. Hopely, this health recipes and delicious pasta recipes useful.
Healthy foods recipes how to make broccoli and beef pasta
How to make broccoli and beef pasta? It's very simple and easy. Following this steps to get delicious and healthy broccoli recipes and beef pasta recipes:
1 lb. lean ground beef 2 cloves garlic, minced 1 can (14-oz.) beef broth 1 medium onion, thinly sliced 1 cup uncooked rotini pasta 1/2 tsp. dried basil leaves 1/2 tsp. dried oregano leaves 1/2 tsp. dried thyme leaves 1 can (15 oz.) Italian-style tomatoes, with juice (do not drain) 2 cups broccoli florets or 1 package (10 oz.) frozen broccoli, thawed 3 ounces shredded Cheddar cheese or grated Parmesan cheese Combine meat & garlic in large nonstick skillet; cook over high heat until meat is no longer pink, breaking apart with wooden spoon. Pour off drippings.
Place meat in large bowl; set aside. Add broth, onion, pasta, basil, oregano & thyme to skillet. Bring to a boil. Reduce heat to medium-high & and boil 10 minutes; add tomatoes with juice. Increase heat to high & bring to a boil; stir in broccoli. Cook, uncovered, 6 to 8 minutes, stirring occasionally, until broccoli is crisp-tender & pasta is tender. Return meat to skillet & stir 3 to 4 minutes or until heated through. With slotted spoon, transfer to serving platter. Sprinkle with cheese. Cover with lid or tent with foil several minutes, until cheese melts. Meanwhile, bring liquid left in skillet to a boil over high heat. Boil until thick & reduced to 3 to 4 Tblsp. Spoon over pasta.
1 lb. lean ground beef 2 cloves garlic, minced 1 can (14-oz.) beef broth 1 medium onion, thinly sliced 1 cup uncooked rotini pasta 1/2 tsp. dried basil leaves 1/2 tsp. dried oregano leaves 1/2 tsp. dried thyme leaves 1 can (15 oz.) Italian-style tomatoes, with juice (do not drain) 2 cups broccoli florets or 1 package (10 oz.) frozen broccoli, thawed 3 ounces shredded Cheddar cheese or grated Parmesan cheese Combine meat & garlic in large nonstick skillet; cook over high heat until meat is no longer pink, breaking apart with wooden spoon. Pour off drippings.
Place meat in large bowl; set aside. Add broth, onion, pasta, basil, oregano & thyme to skillet. Bring to a boil. Reduce heat to medium-high & and boil 10 minutes; add tomatoes with juice. Increase heat to high & bring to a boil; stir in broccoli. Cook, uncovered, 6 to 8 minutes, stirring occasionally, until broccoli is crisp-tender & pasta is tender. Return meat to skillet & stir 3 to 4 minutes or until heated through. With slotted spoon, transfer to serving platter. Sprinkle with cheese. Cover with lid or tent with foil several minutes, until cheese melts. Meanwhile, bring liquid left in skillet to a boil over high heat. Boil until thick & reduced to 3 to 4 Tblsp. Spoon over pasta.
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