Garden Pasta Primavera Recipes

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GARDEN PRIMAVERA



Garden Primavera image

I made several changes to the original recipe for this pasta and vegetable toss to better suit our family's tastes. With its pretty color and fresh flavor, the meatless main dish is a favorite at our house. -Ann Heinonen of Howell, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

8 ounces uncooked fettuccine
1 cup fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium carrot, sliced
1/2 cup sliced mushrooms
1/4 cup sliced celery
1 garlic clove, minced
1 tablespoon olive oil
3/4 cup V8 juice
1/4 cup minced fresh basil
1 cup frozen peas, thawed
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender. , Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 310 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 529mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges

SUMMER GARDEN PASTA



Summer Garden Pasta image

Provided by Ina Garten

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

Steps:

  • Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
  • Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.

PASTA PRIMAVERA



Pasta Primavera image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

3 tablespoons olive oil
2 large carrots, peeled and sliced diagonally
1 cup bite-size broccoli pieces
1 red bell pepper, seeded and sliced into strips
2 tablespoons butter
4 ounces white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth, plus more as needed
1/4 cup white wine (see Cook's Note)
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan, plus more for serving
Salt and freshly ground black pepper
1/2 cup frozen peas
12 fresh basil leaves, chopped, plus more for serving
1 pound pasta (fettuccini), cooked according to package directions

Steps:

  • For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
  • To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
  • For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
  • Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
  • Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

EASY VEGGIE PASTA PRIMAVERA



Easy Veggie Pasta Primavera image

Perfect for pasta night family dinners, our Easy Pasta Primavera recipe is so simple to pull together. We used zucchini, yellow squash and peas, but the beauty of this recipe is that you can customize it with whatever veggies you like.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 30m

Yield 4

Number Of Ingredients 12

8 ounces penne pasta
3 tablespoons Country Crock® Spread, divided
2 medium shallots, sliced
2 cloves garlic, chopped
1 cup cherry tomatoes, halved
1 cup zucchini, sliced
1 cup yellow squash, sliced
1 cup frozen peas
½ cup chicken or vegetable broth
1 tablespoon chopped fresh mint or basil
½ teaspoon lemon zest
Grated Parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
  • Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
  • Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.

Nutrition Facts : Calories 237.4 calories, Carbohydrate 48.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 0.3 g, Sodium 155.6 mg, Sugar 2.8 g

PASTA PRIMAVERA



Pasta primavera image

Use fresh garden peas in this pasta primavera for a simple, colourful seasonal dish

Provided by Geraldene Holt

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 35m

Number Of Ingredients 10

85g unsalted butter
1½ tbsp each chopped parsley , mint and chives
400g shelled garden peas , about 1.25kg/2lbs 12oz in their pods
200g baby carrot , ideally with leaves
200g baby or regular sized courgettes
200g slim green beans
400g tagliatelle
splash of olive oil
finely grated zest and juice of 1 lemon
as much fresh basil as you like

Steps:

  • Gently melt the butter with the parsley, chives and mint and set aside in a warm place. Prepare all the vegetables: shell the peas, wash the carrots and trim away any leaves but leave a short green stalk in place (the stalk is edible but it is also there to show the vegetable is freshly harvested!), thickly slice the courgettes and trim the green beans.
  • Bring 2 large pans of water to the boil (one for the pasta, one for the veg). Lightly salt the water in one of the pans, add the pasta to it and cook until al dente (10-12 minutes or according to the cooking instructions on the packet). While the pasta cooks, add the carrots to the other pan and cook for 2 minutes. Next throw in the peas, green beans and courgettes and continue to cook for 3 minutes. Drain both the pasta and the vegetables well. Return the pasta to the hot pan with a splash of olive oil, half the herb butter and the lemon zest and juice. Return the vegetables to their pan, toss with the rest of the herb butter and season well with salt and pepper.
  • Spoon the pasta on to serving plates, grind some black pepper over and serve with the vegetables on top. Scatter on as much basil as you like and serve straight away.

Nutrition Facts : Calories 634 calories, Fat 22 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 93 grams carbohydrates, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 0.09 milligram of sodium

GARDEN PASTA PRIMAVERA



Garden Pasta Primavera image

Fresh veggies make this primavera a good choice during spring and summer months. Feta and mint add a little 'Greek' to the dish

Provided by Brooke the Cook in

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil, divided
1 medium onion, sliced
1/2 teaspoon sea salt (optional)
1 yellow pepper, sliced
2 garlic cloves, minced
1 medium zucchini, halved and sliced
1/2 cup dry white wine
1/4-1/2 teaspoon fresh ground pepper
16 ounces whole wheat penne (any pasta will do)
1 1/2 cups fresh peas (frozen will work)
1/4 cup mint leaf, chopped finely
4 ounces reduced-fat feta cheese, crumbled

Steps:

  • Bring water to boil for noodles. Cook until al dente while preparing veggies; drain and RESERVE 1/2 cup of cooking liquid.
  • Meanwhile, heat 1/2 tablespoon oil over medium high heat. Saute onion, adding salt if desired, 3-5 minutes.
  • Add yellow pepper and zucchini, stirring until veggies just begin to soften, 3-4 minutes. Add garlic and cook for one more minute.
  • Stir in white wine & fresh pepper, simmer until wine has evaporated.
  • Return pasta to pot, add cooking liquid, veggies, 1/2 tablespoon olive oil, fresh peas, mint and crumbled feta.

Nutrition Facts : Calories 353.8, Fat 3.6, SaturatedFat 0.6, Sodium 13.9, Carbohydrate 68.2, Fiber 9.2, Sugar 3.6, Protein 14.1

GARDEN VEGETABLE PRIMAVERA



Garden Vegetable Primavera image

Although I enjoy this dish throughout the year, it's even more special when I use my garden to supply the vegetables. A splash of white wine and a sprinkle of fresh basil really add flavor. I have also roasted the vegetables and mixed in chicken breasts with scrumptious results. -Carly Curtin, Ellicott City, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

8 ounces uncooked fettuccine
2 medium zucchini, coarsely chopped
1 medium carrot, sliced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 tablespoon olive oil
1 cup grape tomatoes
2 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
1/3 cup white wine
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil

Steps:

  • Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute the zucchini, carrot, Italian seasoning and salt in oil until vegetables are crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half., Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.

Nutrition Facts : Calories 320 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 416mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.

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