primavera (3)

[Guest guest]

below:

Squashes And Brown Rice Primavera

Baked Macaroni Primavera - Cole

Chinese Pasta Primavera - Sam Choy

 

* Exported from MasterCook Buster *

 

Chinese Pasta Primavera - Sam Choy

 

Recipe By : Sam Choy's Island Flavors (Hyperion)

Serving Size : 8 Preparation Time :

Categories : 2Send Chefs

Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound linguine

1 tablespoon olive oil

1 tablespoon butter

1 medium red bell pepper -- cut into strips

1 medium yellow bell pepper -- cut into strips

2 medium zucchini -- trimmed

but not peeled -- sliced

1/2 pound broccoli florets

1/2 pound asparagus -- cut

into 1-inch pieces

1/2 pound sugar snap peas

OR snow peas -- trimmed

6 shallots or green onions -- thinly sliced

1 clove fresh garlic -- minced

1/4 cup chopped fresh cilantro

2 tablespoons chopped fresh basil -- preferably

thai basil or sweet basil

salt and pepper -- to taste

1 tablespoon soy sauce

1/4 cup freshly grated parmesan cheese

 

Fill a large pot with water; and begin heating it for the pasta.

 

Heat the oil and butter in a large skillet or wok and stir-fry the

vegetables, onions and garlic for about 3 minutes. Add the cilantro and

basil and cook another minute, or until vegetables are done to your taste

-- they should be a little crunchy.

 

When water boils, add linguine and cook according to package directions; it

should be al dente.

 

Season the vegetables with salt and pepper, mix with soy sauce, toss with

pasta and sprinkle with Parmesan cheese. Yields 8 servings.

 

 

Published 04/18/1999(Sun) by Orlando Ramirez, for The Press-Enterprise:

" The Primavera concept. " DID YOU KNOW: In the mid-1970s, Sirio Maccioni of

New York's Le Cirque restaurant concocted a pasta dish that was loaded with

vegetables. Maccioni dubbed it pasta primavera -- spring pasta -- and a

whole new way of eating spaghetti came into being as the dish made its way

onto other restaurant menus, then was adapted for home use by hosts wanting

to impress guests.

 

Sent in by kitpath 4/16/99

- - - - - - - - - - - - - - - - - -

 

NOTES : Hawaiian chef Sam Choy takes the essential primavera selection of

vegetables -- zucchini, bell peppers and broccoli -- and adds asparagus,

snap peas and a mix of basils and cilantro with soy sauce.

 

_____

Baked Macaroni Primavera - Cole

 

* Exported from MasterCook Buster *

 

Baked Macaroni Primavera - Cole

 

Recipe By : Cooking A to Z by the Cole Group Inc

Serving Size : 4 Preparation Time :

Categories : 2Send Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 ounces dried macaroni or penne

oil -- to coat dish

1/4 cup dry sherry

1 teaspoon olive oil

1/3 cup chopped green onion

1 teaspoon minced garlic

1 red bell pepper -- seeded and chopped

1/4 teaspoon cumin

1/2 teaspoon dried oregano

1 tablespoon chopped fresh basil

1/2 cup asparagus tips -- sliced

into 2-inch lengths

1 cup halved cherry tomatoes -- optional

1/2 cup snow peas -- trimmed

***PARMESAN CREAM SAUCE***

2 teaspoons butter

2 teaspoons flour

1 cup nonfat milk

1/3 cup grated parmesan cheese

1/4 teaspoon pepper

 

Heat oven to 400 degrees. Heat 2 or 3 quarts of lightly salted water to

boiling in a large pot. Add pasta and cook, uncovered, until al dente

(pasta should offer some resistance to the tooth). Drain well; return to

warm cooking pot and set aside.

 

Lightly grease a large baking dish. In a skillet, heat sherry and olive

oil and saute green onion, garlic and bell pepper until pepper is soft but

not mushy. Add cumin, oregano, basil, asparagus, cherry tomatoes (if used)

and snow peas; saute 2 minutes, stirring frequently.

 

Remove from heat and toss with pasta and Parmesan Cream Sauce. Spoon into

baking dish. Bake, uncovered, until lightly browned and bubbling (about 20

to 25 minutes). Serve hot. Serves 4.

 

For the sauce: In a saucepan over medium heat, melt butter and stir in

flour. Cook 2 minutes, stirring constantly to eliminate lumps; then very

gradually add milk, whisking until sauce thickens to a heavy cream

consistency. Remove from heat; stir in grated cheese and pepper.

 

Recipe from " Cooking A to Z: The Complete Culinary Reference Source " (Cole

Group Inc.).

 

Published 04/18/1999(Sun) by Orlando Ramirez, for The Press-Enterprise:

" The Primavera concept. "

 

Sent in by kitpath 4/16/99

- - - - - - - - - - - - - - - - - -

 

_____

Squashes And Brown Rice Primavera - Mayo

 

* Exported from MasterCook Buster *

 

Squashes And Brown Rice Primavera - Mayo

 

Recipe By : Mayo Clinic Williams-Sonoma Cookbook

Serving Size : 6 Preparation Time :

Categories : 2Send Rice

Lowfat

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 zucchini

2 yellow crookneck squashes

3 cups cooked -- cold brown rice

2 garlic cloves -- minced

1/2 teaspoon ground pepper

1/4 cup water

1 large tomato seeded and diced

1/2 cup chopped -- fresh basil

1/4 cup chopped fresh parsley -- preferably

flat-leaf Italian

1/4 cup grated parmesan cheese

 

Halve the zucchini and squashes lengthwise, then cut crosswise into

1/2-inch-thick pieces. Put the rice in a large bowl and gently separate

the grains and break apart any lumps.

 

Coat a large nonstick frying pan with nonstick cooking spray and place over

medium-high heat. Add the garlic and saute for 30 seconds. Add the

zucchini, squash and pepper and saute for 3 minutes.

 

Stir in the water, cover and cook until the vegetables are tender when

pierced, about 3 minutes.

 

Uncover and add the rice. Cook, stirring constantly, until heated through,

3-4 minutes. Stir in the tomato, basil, parsley and cheese.

 

To serve, transfer to a platter. Yields 6 servings. EACH 176 cals, 3g fat,

2g fiber

 

Recipe from " The Mayo Clinic Williams-Sonoma Cookbook " (Time-Life Books).

 

... Cooked rice: 2 cups water, boiling. cup rice, Stir frequently until the

water returns to a boil. Reduce heat, cover, simmer 20 min for white or up

to 45 min for brown.

 

Sent in by kitpath 4/16/99

- - - - - - - - - - - - - - - - - -

 

NOTES : A very colorful and herby dish to present.

 

- - - - -

Pat Hanneman's Kitchen - recipe home page

http://home.earthlink.net/~kitpath/index.html

Links to MasterCook Recipes; Food Sections; more