Emeril Lagasse Spring Recipes fm GMA This Morning

Pasta Primavera

Servings: 6-8

Difficulty: Easy

Cook Time: 1-30 min

"This colorful sauce is a simpler, lighter version of the primavera sauce most often encountered. Feel free to substitute other veggies, as desired. As you will see, this makes a very large batch of pasta, enough for six to eight healthy appetites."

-Emeril Lagasse

Ingredients

1 pound rotini or penne pasta

5 tablespoons butter

2 cups chopped red onions

1 cup chopped red bell pepper

2 teaspoons salt, plus more for the pasta water

1 teaspoon freshly ground black pepper

11/2 tablespoons minced garlic

1 pound zucchini or yellow squash (or a mixture of both), halved lengthwise and cut crosswise into 1/2-inch half-moon pieces (about 4 cups)

2 cups frozen mixed peas and carrots

1 cup diced canned tomatoes, with juices

1/2 cup finely grated Parmigiano-Reggiano cheese, plus more for serving

1/2 cup thinly sliced basil (optional)

1/3 cup extra-virgin olive oil

Cooking Directions

Bring a large pot of salted water to a boil. Add the rotini and cook until just tender, about 11 minutes. Drain, reserving 3 /4 cup of the cooking water, and set aside.

While the pasta is cooking, melt the butter in a 14-inch sauté pan over medium-high

heat. Add the onions and bell pepper and cook until soft, 4 minutes. Add the 2 teaspoons salt, black pepper, and garlic, and cook for 1 minute longer. Add the squash and continue to cook, stirring as needed, for 2 minutes. Add the peas and carrots and cook for 2 minutes. Add the tomatoes and continue to cook, stirring, for 2 minutes.

Add the pasta and the reserved cooking water to the sauce and cook until the pasta is heated through and the ingredients are well combined, 1 to 2 minutes. Remove from the heat and fold in the Parmigiano-Reggiano and basil, if desired. Then drizzle with the extra-virgin olive oil. Garnish with more cheese, if desired, and serve hot.

6 to 8 servings

I Love Gaaahlic Bread

Servings: 4-6

Difficulty: Easy

Cook Time: 1-30 min

"Talk about amazing – this bread right out of the oven is just unbelievably good! I know a little girl named Alexandra who is only two years old who ate five pieces all by herself! I use minced garlic in this recipe; mincing is really simple to do with a garlic press – or with a knife, if you're supervised. If you find it easier, feel free to substitute about one teaspoon of garlic powder for the fresh garlic, but it won't be as good as the real thing!"

-Emeril Lagasse

Ingredients

1 loaf French or Italian bread, about 22-inches in length

12 tablespoon (1 ½ sticks) unsalted butter, softened

2 tablespoons extra virgin olive oil

½ cup grated Parmesan cheese

2 teaspoons Emeril's Original Essence

2 teaspoons minced garlic

1 teaspoon dried parsley

¼ teaspoon salt

Cooking Directions

Preheat the oven to 350 degrees F and make sure the oven rack is in the center position.

Line a large baking sheet with aluminum foil.

Using a serrated bread knife, carefully cut the French bread in half lengthwise. Lay the two halves of bread cut-side up on the lined baking sheet.

Place the softened butter in a mixing bowl. Add the remaining ingredients, and stir together with a rubber spatula.

Spread the butter mixture evenly onto the cut side of the two halves of bread.

Place in the oven and bake until golden brown and bubbly, 15 to 18 minutes.

Remove from the oven.

Fresh Berries

Servings: 6
Difficulty: Easy
Cook Time: 1-30 min

"Balsamic vinegar and fresh fruit is classic Italian fare. Here, we reduce the balsamic vinegar to bring out its sweetness, then pair it with fresh berries and a simple cream cheese blend for one knockout combination."

-Emeril Lagasse
Ingredients
# 1/2 cup balsamic vinegar
# 11/2 cups sour cream
# 1/2 cup plus 2 tablespoons cream cheese, at room temperature
# 1/4 cup confectioners' sugar
# 1/2 teaspoon almond extract
# 1 pound fresh strawberries, hulled and sliced or quartered
# 1 cup fresh raspberries
# 1 cup fresh blackberries or blueberries
# 3 tablespoons chopped almonds, lightly toasted
#
Cooking Directions

Pour the balsamic vinegar into a small saucepan and bring to a boil. Cook until reduced to

1/4 cup (about half the original volume) and syrupy, about 3 minutes. Transfer to a small bowl and set aside to cool while you assemble the desserts.

In a mixing bowl, combine the sour cream, cream cheese, confectioners' sugar, and almond extract. Whisk until the sugar has dissolved and the mixture is very smooth.

When ready to serve the dessert, divide the berries evenly among six dessert bowls. Place a generous dollop of the sour cream mixture over the berries, and then drizzle with some of the balsamic drizzle. Garnish with the almonds, and serve immediately.

6 servings



Source: abcnews.go.com/GMA/