Creamy Summer Vegetable Pasta Toss Recipes

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CREAMY SUMMER VEGETABLE PASTA TOSS



Creamy Summer Vegetable Pasta Toss image

Bring a large pot of salted water to a boil. Meanwhile, use a vegetable peeler or mandoline to shave zucchini into long ribbons. Place zucchini in a colander;

Provided by Parade

Time 15m

Yield 4

Number Of Ingredients 10

2 medium zucchini
1 (8.8-oz) package pappardelle or tagliatelle
½ lb green beans, trimmed and cut into 2-inch pieces
1 cup cherry tomatoes, halved
½ cup ricotta cheese
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
⅓ cup shaved pecorino Romano cheese
Chopped fresh tarragon, for garnish
Red pepper flakes, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil. Meanwhile, use a vegetable peeler or mandoline to shave zucchini into long ribbons. Place zucchini in a colander; set aside. Cook pasta according to package directions until al dente. Add green beans during last 1 minute of cooking. Reserve ½ cup pasta water. Drain pasta and green beans over zucchini in colander. Return pasta mixture to pot. Add tomatoes. Combine ricotta, zest, salt, pepper and ⅓ cup pasta water. Add to hot pasta mixture, tossing to coat and adding more pasta water, 1 Tbsp at a time, if needed. Divide among 4 plates or shallow bowls. Garnish evenly with pecorino Romano cheese, tarragon and red pepper flakes.

Nutrition Facts :

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

  • Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

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