Easter time is a time of early spring, rebirth, pastels, Easter egg hunts, and family gatherings with tasty foods.
For those of you, however, who are not entertaining twenty-five people for dinner, do not like a roast, or are vegetarian, these meals don’t quite fit the bill.
Or, if you are doing one of these meals but want a supplemental dish that complements your spread but is unique as well, this meal is perfect.
I’m convinced, although I’m not by birth, that somehow I am Italian. I adore the Italians family values and their embrace of a huge spread on holidays and ANY day!
Pasta Primavera literally means spring pasta.
Pasta Primavera
Ingredients:
• 3 carrots, peeled and cut into thin strips
• 2 medium zucchini or 1 large zucchini, cut into thin strips
• 2 yellow squash, cut into thin strips
• 1 onion, thinly sliced
• 1 yellow bell pepper, cut into thin strips
• 1 red bell pepper, cut into thin strips
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon dried Italian herbs or herbes de Provence
• 1 pound farfalle (bowtie pasta)
• 15 cherry tomatoes, halved
• 1/2 cup grated Parmesan
Directions:
Preheat the oven to 450 degrees F.
On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoesand enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
I recommend using a whole wheat pasta cooked according to the directions as it offers a nutty flavor and a strong dose of fiber.
In addition, I’d offer a multi-grain baguette for a side as well as a delicious tossed salad.
And, since dinner is so healthful, and it is Easter, I’d serve a sinfully delicious dessert!
Here’s the offering. With Easter Baskets overflowing with cute egg-shaped candies, I thought this would be an adorable and tasty way to serve them!
Chocolate Easter Egg Nests
Shredded Wheat or Rice Krispies and melted chocolate make perfect nests for candy coated Easter Eggs and they are quick and easy to make.
Hands-On Time: 20 minutes
Ready In: 3 hours
Yield: 8 chocolate nests
Ingredients:
5 large Shredded Wheat (or 2 cups spoon-size)
1/3 cup good quality milk chocolate chips
1/3 cup good quality bittersweet chocolate chips
1/2 stick (1/4 cup) butter
3 tablespoons golden syrup, such as Lyle's
mini candy coated chocolate eggs
OR
3 cups Rice Krispies
scant 1 cup good quality semisweet chocolate chips
3 tablespoons butter
2 tablespoons golden syrup, such as Lyle's
Directions:
1. Crush the Shredded Wheat into a bowl with your fingers. Put the chocolate chips into a saucepan together with the butter and golden syrup and melt over a gentle heat.
2. Line two cookie sheets with parchment paper or aluminum foil. Stir the Shredded Wheat into the chocolate mixture and spoon eight mounds onto the lined cookie sheets, shaping into rounds with a dip in the center.
3. Chill in the refrigerator for several hours until set, then peel the nests carefully away from the parchment and fill with mini chocolate eggs.
These can be filled with jelly beans, foil-wrapped eggs, or the decadent Cadbury Mini Eggs I am so wild about. If you are expecting a lot of guests, definitely double or triple the recipe to be sure and have enough.
Wishing you and yours a very Happy and Healthy Easter/Spring! A very Happy Passover to those celebrating that holiday!
