Hiding Vegetables in a Bowl of Pasta
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- Опубликовано: 11 июн 2022
- Meat prices are too dang high and vegetable intake is too dang low. All you need for two servings of Pasta Primavera is to cook one cup of dry pasta and one cup of your favorite chopped vegetables. Garlic, parm, herbs, and lemon juice join forces to make this 15-minute meal that's cheap, nutritious, satisfying, and delicious.
Here's a random recipe for a Pasta Primavera with cream sauce. I've never made it but I figure the Pioneer Woman is the perfect person to know how to do it: www.foodnetwork.com/recipes/r...
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Broccoli has to be eaten in fluorettes because the idea of eating tiny trees is a mood booster
based broccoli enjoyer
@@moatcozza i love that for both of you, and for OP
I loved being a brontosaurus eating my tiny trees.
The word is "florets".
@@madhumenon You’re right but fluerettes feels like an appropriate Frenchification of the word
As a Southern Hemisphere viewer, I'm bookmarking this for September, only to forget about it completely and then have it pop up in my RUclips recommendations again next June!
....mate!
This is the way
As a Southern Hemisphere viewer im unsubscribing based on the crocodile Dundee impression
Yeah nah same here.
So weird seeing you here
If you want to add leafy greens just put then in at the end when everything else is done, using the residual heat to just lightly cook it. Kale Is just too good to leave out of pasta.
especially finely shredded kale!!!
put them in at the start if you don't want so much vegetables. or pesto?
idk who doesn't eat veggies at all. how do they get nutrients?
I’m just a young Mexican trying to make it out the Hood 🙏 i smoke weed on my RUclips channel & i did a Mukbang inside of Lowes🛝
Agreed! I add spinach at the end of my pasta dish immediately after I take it off the heat. Mix it around and it's perfectly cooked.
Yes! Adding spinach (or chard) to a creamy/cheesy pasta at the end is amazingly simple but makes for a delicious result.
Pastas are also a great medium for your "blend it brown and suck it down" technique for vegetables. Cook a bunch of veggies. Blend. Use as pasta sauce. Add olive oil, butter, cheese, whatever, to make it tastier. Enjoy.
I have seen vegans use this technique to make curries as well. The best part is adding meat to vegan dishes IMO, the umami compounds and making it flawless
Life hack: add hummus to it, I know it sounds weird but it's already seasoned and it'll make it deliciously creamy, it won't work with all veggies but I've been eating hummus tomatoes garlic and spinach pasta regularly for months and it's delicious
Or even whole cooked chickpeas to make it more filling!
@@sophiatomlinson1231 or both tbh, or what I sometimes do, add some chickpeas crush them in the pan and then add the rest so you still get the creaminess
For a more authentic take you could add a puree of cannellini beans to achieve that creaminess
Adding hummus to a dish is always a great idea.
We actually cook it with chickpeas in Tunisia sooo u're not weird. Don't worry about it hh
The aversion that a lot people have to vegetables is so confusing to me, they're so delicious and I love them as the focus of meals
same, its so annoying hearing how people hate veggies. they were likely grown on mcdonalds and pure shit food
Or as a child they were told that they can’t leave the table until they eat their unseasoned microwaved canned Brussels sprouts. Poor preparation can lead to horrendous results.
Or some people have an aversion to the bitterness, the flavor, and the texture, regardless of what else they ate. Sometimes it isn’t the McDonald’s kids with the aversions, but the kids who have a access to a robust diet
Because I don't like the texture, so even slathering it in a sauce doesn't do it for me. It ends up being something I simply do not want in the plate. There are healthy ways for me to get needed nutrients without ruining my meals with something I just don't like.
@@LowJSamuel different vegetables and prep methods have entirely different textures lol
Honestly, I love cutting spinach leaves in half and throwing them into pasta, they wrap around the pasta and whatever else is in the bowl and become a flavor carrier. Maybe people don't like their pasta being strangled by a strand of spinach but I thought it was neat lol
You can break broccoli florets into tiny pieces and do the same thing. Works best with shaped pasta rather than noodles and you should do it in like the last 3-5 minutes of cooking depending on desired tenderness to avoid overcooking.
"I could spend ten minutes just explaining how and why I'd select and slice every possible vegetable."
PLEASE MAKE THIS VIDEO. People going into minute details about something they're passionate about is my jam.
Bro what was that move with the cherry tomatoes between the lids?? Thank you for the wisdom.
oh hey Erik
The two best youtubers
This is great. Two quick suggestions:
1. You can add light veggies like spinach if you put them in when you add the pasta to the sauce. It might be tricky to control while they wilt, but you can either stir slowly, transfer the sauce to the larger pasta pot, or cook the spinach in advance and add it at the end.
2. For people who really hate that veggie texture, you could always go the extreme route and either dice the veggies extremely fine or throw the cooked veggies in a blender with the pasta water before adding in the pasta. Then you have something like a tomato sauce in texture, but with the taste and health benefits from a bunch of different veggies!
Bruh shut up
Was literally trying to learn more pastas and wanting to try more vegetable forward dishes so this is literally perfect for me. I'll def try this with a fire roasted tomato pesto
You're funny bro. I ain't making this but I enjoyed the video
Literally
remember, thoroughly cooked stuff often loses some or all of the "healthy" bits.
maybe look up what keeps what.
btw... cook mushrooms till they soften if you wana avoid the accumulative mycotoxins. they can be real mean
@@gabbonoo what do you mean loses? The healthy bits don’t go anywhere?
@@hejhejaske parboiling for example
We need more people like this in the YT space, funny, informative and with recipes open to experimentation.
Totally agree. It really bums me out that someone like Adam Ragusea has nearly 2 million subs when he’s such an arrogant narcissist, while net shaq only has 500k. It should be the other way round.
And so straightforward and transparent too!
I don't disagree, but "Charisma" & "down to earth" maybe even "gallow humor" like his, is forged in a very special type of environment.
I want more of it as well.
@@CC57985 I've only watched his recent vids of Adam Ragusea's but he's never come off as "arrogant narcissist"... ???
@@MRSketch09 been a while since I watched him so he may have mellowed out, but you should look at the comments on some of his earlier videos… he basically responds “fuck you” to anyone who criticises him and accuses anyone who disagrees with him of being “elitist”. Ethan Cheblowski made a video showing people how to deep fry safely after Adam said that no one should do it at home, and Adam wrote this massive essay in the comments on Ethan’s video saying why Ethan was wrong etc etc…. idk I just thought that all came across as pretty arrogant to me
Another thanks for your very clear sponsor spots. "This is an add, here it comes." Nice video as always.
You can add the "no" column ingredients close to/at the end like fresh herbs to keep their texture, which makes them a yes.
I appreciate you man, being healthy while trying to develop has been a lot less stressful with your videos. They’re informative and welcoming. Thanks!
I can absolutely recommend using goat cheese instead of parmesan if you want to try something new - adds lots of depth.
Cooked green lentils (like Le Puy lentils, which goes great with garlic) are awesome with this for protein - add them just before the pasta after they've been boiled with a bay leaf. Lots of fresh pepper for serving!
I gave this a try today.
I forgot the herbs and only remembered a squeeze of lime after plating, but was a great meal and I had enough leftovers that I will have lunch prepped for tomorrow.
Can’t wait to give it another shot to dial it in even more.
Thanks for giving me an easy midweek dinner I can make for my pastabrained girlfriend.
Same, but for my pastabrained boyfriend!
Spinach is good to throw in a cream sauce pasta near the end, when the cheese is melting. You can leave it on top of the pasta and cover it with a lid to gently steam and wilt. Turn off the heat when the spinach has wilted but not yet disintegrated.
Thanks! My partner and I have been looking for some more easy and healthy pasta recipes (and we do actually live in the southern hemisphere!), so this is super helpful!
Also, as a sidenote, I really appreciate the way you say 'X has paid to be mentioned at the end of this video'. Younger kids may not understand what a sponsor is so when a youtuber says 'thanks to X for sponsoring this video' and then talk about how great it is, they won't understand what it means and may just think that their favourite youtuber friend is recommending them this cool new product. I also appreciate that you don't try and sneak in sponsors or include them halfway through the video so I have to watch it when I'm trying to follow the damn recipe! I like some of Adam Ragusea's videos but his 'smooth transitions' into an ad read (sorry, 'sponsorship/partner') drives me nuts, it makes me feel like I'm being tricked into watching an ad. I appreciate your integrity!
Anyway, rants aside, you (and How to Cook That) are my favourite youtuber now, I always check your channel for recipes or inspiration when I'm looking to cook something interesting (or am just bored and want a fun video to watch lol).
Always amazing how thorough and concise you are with your explanations
Love the simple presentation. I, like many people here I imagine, already knew that "pasta + veggies = good", but to put it in such clear terms, with generalized instructions and a list of what works well in it, is still a great help to get me cooking because it takes away the effort of thinking about what to do and still rewards me with varied dishes that are simple to cook and easy to keep for next day's lunch too.
I randomly just saw a BA video where Brad used that cherry tomato slicing trick and now I’ve seen it twice in one day 🤯
Love that trick! First time I saw it was way back on Martha Stewart Living
Dude your recipes are absolute perfection, everything explained so clearly & understandably with a sprinkle of brilliant humour. Thank you!! :)
I made this just now, on vacation, as my veggies meal after not eating veggies for three days. I can't believe I actually made a good meal from such improv-encouraging instructions, just goes to show how good these instructions were, I guess. First time I ever made a cheese sauce work without it turning into string too!!! thank you shaquille!!!
Live how quick and concise your videos are! Definitely looking to eat more veggies, so going to try this out for the week!
I feel like I am always on the same wavelength with you. I have been making veggie pasta with homegrown basil and tomatoes. We often blend zucchini and broccoli with heavy whipping cream to make a delish green sauce.
Thanks for sharing the wonderful world of home cooking with the masses!
You're my favorite cooking channel. Original, informative, educational, straightforward, empowering, liberating. You seem more concerned with your audience than just following the hype out there. Keep it up Shaq, you rock!
I am still in awe of 1:40, just throwing in a major lifehack and not even acknowledging it, what a chad
For the gluten free or people wanting to up the protein content, you could try lentil pasta. There is chickpea and pea pasta too but they taste more 'different.'
For me, the red lentil penne is quite passable and it's 25g protein per 100g. Or whatever that is in ounces.
It is a bit more expensive than regular pasta but very filling and still cheaper than buying meat right now to bump up the protein.
Ounces conversion for people who like ounces - that's 25 ounces of protein per 100 ounces.
"Check out that ratio", as the internet says. I think that's what they mean at least.
@@QuargCooper Thanks. I'm a bit slow today.
I second the lentil pasta recommendation! I eat GF, and my favorite pasta is made with a lentil/brown rice flour blend. 😋
You can always add chickpeas/lentils/beans directly in too!
@@Ruth-tu9mu What brand is that?
This is also great to just empty your fridge
After doing stuff like that for a while you get an intuitive sense on how to just make random pastas with whatever you got aviable
I feel like Primavera is the end result of mastering the pantry pasta: you know how everything works so it's just a matter of seeing what's available and making something you like. Cacio e Pepe is that recipe for learning how to make a simple sauce with your creamy pasta water. A long-form marinara sauce teaches you about the different flavors involved. Then you're able to peruse the cupboard and find something that will come together by the time your pasta is ready. I'm a spinach and arugula lover, so that's always on hand to add in for me; to keep them protected I'll add in the leafy greens toward the very end as the pasta and sauce/vegetables are getting to know each other in the pan. Also is it just me or is there something more reasonable about several portions of pasta compared to putting a big tub of salad in the fridge?
The timing on this video was perfect! I was just thinking of pasta primavera to use up some veg I have knocking around.
Therapist: The Boston-Christchurch-Sydney hybrid accent doesn’t exist, it can’t hurt you
Internet Shaquille: [horrible, evil duck sounds]
Park the car on the outback yard
Bloody legend. This is exactly what I've been looking for. Thanks mate.
Thanks for the vegetarian recipe and thanks from Melbourne, Australia for the shout out!
It feels like you were explaining this while you were being bitten on the feet by ants.
he knows too much. GET HIM
I have no idea what this means but that's really funny
thanks man for always coming up with super informative videos. i have major sensory issues when it comes to food so i have to be creative in order not to throw up my dinner just because the texture of something made me gag. this sounds like a good base option to experiment with 👍 being seen as ~picky eater~ made me steer away from eating out but hey at least i get to save some money and also have fun learning stuff
Absolutely perfect timing - my lady is with child and she has some serious meat aversions, so we’ve been shifting to a lot of vegetable forward dishes. Bless you, Shaq. Also…..procore hat. Does ole internet Shaquille work in the construction industry???
I used to until very recently :)
All my best to the lady and the child
@@internetshaquille procore is great! Good at what they do. As are you, good sir! Great at what you do. Thanks for what you bring to the culinary world.
Seriously appreciate your content man
Just wanted to say that I love your cannel!
Been watching a lot of your videos recently and I think i'll give this a go first, only recently picked up cooking being sick of eating pre-packed meals, and I've managed to convince my nan to show me a lovely recipe of hers once a week when I go round to visit. Thank you for the additional inspiration and motivation to get the momentum going for me being independent in the kitchen :)
Whipped it up with a few different ingredients but its so nice!
Netshaq saving my valentine’s day since 2019. Turned out awesome.
I make Ethan Chlebowski's recipe for roasted peppers pretty often and he recommends blitzing them with garlic, butter and pasta water for a nice refreshing springtime pasta sauce, which does really work on its own. However, if you also sizzle some thinly sliced white onion, celery (preferably the leafy core, especially good when you're cleaning out the veg crisper), and any form of peas before you add the pasta and sauce, well... try it yourself.
Made this immediately, instant classic! Thanks!
you really had to post this right after i downed two portions of veg-less, jarred pesto-ful pasta. ty for the reminder to actually put vegetables in food i already love :)
Lovely, can't wait to try when winter is over here in Auckland
I want to eat more vegetables but I find it so hard to include more of them in my meals. Love your content. So relevant 🥰
They say you can try excluding some (or all) non-vegetables from your meals. That makes it easier to include more vegetables.
With pasta you can also, by applying some cooking common sense, just throw in low-favour veggies into almost any other recipe
Like peas or zucchini can go in just about anything without changing the flavour all that much
@@DrunkGeko that low-FAVOUR typo is hilarious!
This basic idea is one of my favorite weeknight meals 😋🎉
Love it because this is my go to dish when I've got veg in the fridge and idk what to cook but heavily disagree with the no to leafy greens. Especially kale! Kale is pretty forgiving if you add it in near the end and if you have a spoonful of pesto to mix it all together in at the end this dish is heavenly
This came out so amazing and was so simple to make that I tapped the bell (I was already subscribed)!
I love you. Another great date night recipe.
I still remember the shrimp and garlic pasta 😋🍝
I love versatile recipes like this. It's good for using leftovers and makes me feel like a brilliant cool when it comes together.😂
you are great, Shaquille. Presented so well, you know you are a pro and this video exemplifies it. FYI i heard Maine accent in your 'southern hemisphere' "Bookmaehk this for november' mate
I love this, I think I’ll go to my local market during spring time to try this
This changed my life haha. Thankyou 🙏
Thank you eShaq
A hot tomato and a thin slice of hard cheese is one of my favorite things in the world. I've had dishes like this in restaurants but I never seem to be able to replicate the quality at home.
southmerican here waiting for september. nice video as always. god bless
Learned primavera from a Jacques Pepin video, even using the microwave to quickly nuke the veggies, and use the released juices to make a "sauce" once you mix in the pasta. Tortellini is a nice bulkier pasta to use as well!
so i decided to make this for dinner and i also had a great idea. Use homemade vinegrette for a dressing for the pasta. i added some with the lemon juice and it gave it a very nice acidic zap that really helped bring the dish together.
always appreciate that your explanation is always to the point AND that whenever you do promotion you say "this company has PAID ME to be promoted by ME" like hell yeah they did
1:58 Would you pretty please spend 10 minutes explaining how and why you'd select and slice every vegetable?
cheers mate, bookmarked this for September! 😉😉
Honestly looking forward to a 10 Min long video where you explain how you'd cut vegetables and why 🥰
As an Aussie, the attempt was good. As someone that loves food, that's a great idea :)
Vege pastas are great, I love putting Arugula in mine as well. Just toss it in after u cut the heat, and toss in the pan, will be dynamite. Would also recommend trying Asiago cheese with it. Love the videos!
Making this tonight with fresh pasta. I have some incredible garlic scapes and oyster mushrooms and it’s gonna be soooo good
Swiss chard sauce with penne is one of my favorite types of pasta. Id recommend it
HAHAHAHA that ending. I have set a reminder for September to make.
Cheers from Straya
Bookmarking this for September right now
My fav veggie hiding dish is bon appetit's zucchini and angel hair pasta. I spiralize the zuccs and they basically disappear with the creamy noodles. So good
Song starting at 1:12 is a song I made for artlist :)
no way! Really???
Yeah aves is me!
@@Dotanberg1127 very nice. I've used "sleigh ride" before as well. I'll thumb through your catalog :)
Beats are also great! They can even be blended into a rich earthy sauce.
this is good for farmer's market season! nice suggestion
I add thinly chopped leafy greens like spinach and kale at the end after turning the burner off. The thin slices soften from the residual heat without overcooking and letting off a ton of water.
funnily enough I just bought some pasta, bellpeppers and ground turkey to try and get out of this "no cooking" rut I've been in. Will try some of these out!
just made with fresh broccoli, jalepeno, snap peas, green onion and tomato with lemon basil. fantastic. protip: I added canned kidney beans for meaty texture and protein! the bean water also thickens the sauce along with pasta water. Adding your signature chickpeas for crunch would work too.
I have to respectfully disagree regarding not adding leafy greens. When I remember, I like to throw in a handful of frozen chopped kale or spinach close to the end of the cook time of the pasta and other stuff so it steams and wilts but doesn't "cook", per say. Never comes out mushy and I feel better about all the sauce and parmesan cuz I've got some green in there!
Thanks man
> "i could explain this in 30 seconds"
> explains it in 5
what a flex. i love you Net Shaq
When it's not peak growing season, pasta aglio e olio is my meatless Monday go to. with 6 bingredients. Garlic, extra virgin oil, parsley, peppers, half a lemon, and pasta. But you better take advantage of these fresh vegetables when they peak.
Your thumbnail game is on point.
this looks so good, guess I'll have to make this with tagliatelle tonight
Da king is back baby he neva miss
Top shelf content. 🤌
I ended up making something like this accidentally last week when I forgot to buy enough ingredients for a full sauced pasta. Getting it to still have a saucy texture without overdoing the cheese or water content is the biggest challenge, mine came out tasting delicious but dry.
Use starchy pasta water!
I love that smile at the end after you hear your australian accent :D
Australian here, thanks for thinking of us Shaqo
Nor problem
I've tried out penne with green olives, canned tomatoes, onions. Its pretty good.
Homie, you should show people how to make DIY crème fraîche - it's so versatile for savoury and sweet dishes and it's super easy to turn into crema for Mexican cuisine too.
It's a Swiss army knife of cream and homemade stuff keeps in the fridge for ages.
Eggplant is nice to add to this dish. And I like to make it with rigatoni for a nice, hearty, rustic dish.
That smile at the end was fucking adorable
I make mine cold with a red wine vinaigrette, chickpeas, red onion, and whatever veggies I need to use up. Makes it feel much more light and fresh
Australian shaq is what I never knew I needed
Heaps helpful
adding tomato paste to pasta primavera is so good
Dropping gold on a Sunday morning is what Shaq does best!
It's Pasta time!
yeahh it's currently 5 degrees celsius and hailing outside, the only veges in season are turnips and cabbage. imma eat some lamb curry and come back to this in a few months
I cook something pretty similar to this regularly, but i usually use two to three slices of thick cut bacon chopped relatively fine and caramelized onion as a base. Bacon for me is a great way to make a little bit of meat go a long way in dishes like this.