Welcome spring with primavera
When you think of primavera, often the first thought is of pasta. But primavera is Italian for spring, and translates into “first green” or “spring vegetables.” Primavera always contains vegetables, particularly those associated with the spring season. Top pasta or rice with raw, steamed or cooked vegetables and have a vibrant, and healthy, dinner.
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California Primavera
8 ounces uncooked spaghetti
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon dried basil
5 fresh mushrooms, sliced
1 14.5-ounce can stewed tomatoes
1 16-ounce package California-style frozen mixed vegetables
1/4 teaspoon salt
Ground black pepper to taste
1 tablespoon grated Parmesan cheese
Cook pasta according to package directions; drain. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion, garlic, basil, mushrooms and chopped tomatoes; cook for 5 minutes. Stir in California-style vegetables, salt and pepper. Cook, stirring often, until vegetables are crisp-tender, about 10 minutes. Pour vegetable mixture over cooked and drained pasta. Toss well. Sprinkle with grated Parmesan cheese and serve. Makes 4 servings.
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Serve this dish hot or cold. Substitute reduced-fat ranch dressing if desired.
Ranch Primavera
12 ounces uncooked pasta
1 cup chopped broccoli
3 carrots, chopped
1/2 cup fresh sliced mushrooms
1/2 green bell pepper, chopped
3/4 cup ranch-style salad dressing
1/2 cup grated Parmesan cheese
Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to boiling water. When pasta is cooked and broccoli and carrots are crisp-tender, drain water. Place pasta mixture in pan or serving bowl; mix in mushrooms, green pepper, salad dressing and cheese. Season with salt and pepper to taste. Makes 6 servings.
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Pantry Pointers
Always follow the package directions when cooking dry pasta because each brand and shape has its own cooking time. To avoid overcooking pasta, start checking pasta for doneness a couple of minutes before the end of the suggested cooking time. Cooked pasta should be firm when bitten into but still be slightly chewy.
Whether or not you add salt to the water as pasta cooks is a matter of taste. It does not help the pasta cook better. To help keep pasta from sticking as it boils, stir it occasionally. Leave it uncovered as it cooks.
Since the starch that remains on cooked pasta is important to the taste and texture of the pasta, do not rinse pasta unless a recipe specifically instructs you to do so.
The Practical Pantry ©2005 Tammy P. Olson
http://www.practicalpantry.com
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