Delicious Low Fat Pasta Primavera Sauce Recipes

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
• Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

LOW-FAT PASTA PRIMAVERA

Steps:

• Prepare pasta according to package directions. Drain and set aside cooked pasta.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 2 minutes. Add the carrots and cook for another 4 minutes or so. Add the garlic and cook about 30 seconds until fragrant. Remove the mixture from the pan into a bowl and set aside.
• Add the mushrooms in a single layer and saute for about 4 minutes. Remove from the pan and set aside in the bowl with the carrots.
• Add the zucchini and squash to the pan and saute until lightly golden, 4-5 minutes. Remove from the heat and add to the other cooked vegetables.
• Add the broth to the heated skillet along with the half and half. Let simmer for about 3 minutes. Stir in the Parmesan cheese. Then add the cooked pasta and all of the veggies along with the frozen peas. Stir together and let cook for about 5 minutes. The liquid should cook down. Serve with chopped herbs and more cheese if desired.

DELICIOUS LOW-FAT PASTA PRIMAVERA SAUCE

Steps:

• In a large pot combine combine all the ingredients-- yep, ALL of them together in one go!
• Heat to just boiling, cover and reduce heat to simmer.
• Cook until all vegetable are tender, approximately 45 minutes.
• Stir occasionally.
• Serve with cooked pasta of your choice!

PASTA PRIMAVERA SAUCE

Steps:

• In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

PASTA PRIMAVERA WITH ROASTED GARLIC SAUCE

Steps:

• Heat oven to 400°F.
• Place each head of garlic on separate sheet of foil. Melt 1 tsp. butter; brush evenly onto garlic. Wrap garlic (individually) in foil; place in shallow pan. Bake 45 min. or until tender. Cool 10 min.
• Separate garlic cloves; squeeze pulp into blender. Discard skins. Add lemon juice, mustard and pepper to blender; blend until smooth.
• Cook pasta as directed on package, omitting salt. Meanwhile, melt remaining butter in large skillet on medium heat. Add mushrooms, carrots and zucchini; cook 3 min. or until crisp-tender, stirring frequently. Add garlic mixture, broth, tomatoes and basil; mix well. Cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add vegetable mixture; mix lightly.

LIGHT PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions.
• Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish.
• Steam the vegetables for a about 5 minutes.
• In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes.
• Add the steamed vegetables to the sauteed mushrooms.
• Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two.
• Add the cooked and drained pasta, incorporate with the vegetables.