Pasta Recipes and Menus from Saveur Magazine

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Narrow Results You've Selected: Pasta Easy American Spring Saute Remove all Source Saveur (5) Amanda's Cookin' (1) Elly Says Opa (1) Food & Love (1) www.bitchincamero.com (1) Course Main Course (7) Side Dish (3) Topic Recipe (9) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Saute"; var omni_prop8 = "Main Ingredient:Pasta,Difficulty:Easy,Cuisine:American,Season:Spring,Technique:Saute"; var omni_pageName="saveur:"+omni_prop12; 09/05/2012 Spaghetti Alla Primavera The owner of Le Cirque set out to make two pasta dishes for his friends while on vacation, one with vegetables, one Alfredo style. But in the end he mixed the vegetables with spaghetti and cream together, and Spaghetti Alla Primavera soon became a regularly-requested item at the restaurant. Issue #150 01/18/2010 Pasta with Carrots, Risotto-Style We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman (Broadway Books, 2001). If you can't find the short, twisted "twin" pasta called gemelli, use penne instead. Continue... Issue #59 08/30/2005 Sauteed Scallops with Chablis Cream Sauce With Jams, opened in 1984, Jonathan Waxman brought a California sensibility to New York dining—but he was also an early devotee of Bengis's Maine seafood and often cooked her famous scallops this way. Issue #59 10/04/2001 Spaghetti Collins This recipe was adapted from Pascal’s Manale in New Orleans. Issue #47 03/01/2007 Pasta with Clams and Basil We discovered this tasty dish on a visit to the Hog Island Oyster Company in Tomales Bay, California. Issue #7 05/18/2010 Carbonara with Peas and Asparagus Robert Love reminds us that true carbonara isn’t made with heavy cream and that the sauce is “perfect for spring.” Continue... Does Not Apply Source: Food & Love 04/15/2010 Spring Pancetta & Pea Shoot Pasta Pea shoots, also known as tendrils, are common ingredients in Chinese stir-fries. Here, they're sautéed and combined with pancetta for a spring pasta dish that's purely Italian. Continue... Does Not Apply Source: www.bitchincamero.com 09/28/2009 Pasta with Sausage and Sage Sausage and sage give penne pasta a hearty flavor, and the addition of just a little cream at the end makes the sauce rich but not too heavy. Continue... Does Not Apply Source: Amanda's Cookin' 09/14/2009 Farfalle with Chicken, Mushrooms, and Ricotta This recipe for farfalle with chicken and mushrooms utilizes many items you probably already have in your pantry, making it easy to whip up on a weeknight. Continue... Does Not Apply Source: Elly Says Opa