High Fiber Pasta Primavera Recipes

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PASTA PRIMAVERA



Pasta Primavera image

Provided by Ellie Krieger

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon olive oil
3 cloves minced garlic
1 red bell pepper, cleaned, seeded and cut into strips (6 ounces)
1/2 pound thin asparagus, trimmed and cut into 2-inch pieces
1 cup sliced button mushrooms (4 ounces)
1 cup grape or cherry tomatoes, sliced in 1/2 (6 ounces)
1 cup low-sodium chicken stock
1/2 cup 1 percent milk
1 tablespoon all-purpose flour, dissolved in 3 tablespoons water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 large carrot (6 ounces) peeled and sliced into strips with a peeler (about 2 cups carrot ribbons)
3/4 pound whole-wheat linguine
1/2 cup (1 1/2 ounces) grated Parmesan
2 tablespoons chopped parsley leaves
1/4 cup shredded basil leaves

Steps:

  • Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
  • Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.

ONE-POT PASTA PRIMAVERA RECIPE BY TASTY



One-pot Pasta Primavera Recipe by Tasty image

Here's what you need: broth, linguine, broccoli floret, asparagus, small onion, garlic, red pepper flakes, salt, pepper, olive oil, mushroom, heavy whipping cream, grated parmesan cheese, fresh parsley

Provided by Indiana Fawcett

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 cups broth, of your choice
10 oz linguine, uncooked
10 oz broccoli floret
1 lb asparagus, chopped into 1-inch (2 cm) pieces
1 small onion, diced
4 cloves garlic, minced
½ teaspoon red pepper flakes
salt, to taste
pepper, to taste
1 teaspoon olive oil, to taste
4 oz mushroom, sliced
¼ cup heavy whipping cream
½ cup grated parmesan cheese
3 tablespoons fresh parsley, finely chopped

Steps:

  • In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
  • Add the mushrooms and bring to a boil.
  • Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
  • Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
  • If the liquid hasn't been completely absorbed, let the pasta sit off the heat for an additional few minutes.
  • Enjoy!

Nutrition Facts : Calories 1213 calories, Carbohydrate 129 grams, Fat 69 grams, Fiber 8 grams, Protein 19 grams, Sugar 18 grams

CHEF JOHN'S PASTA PRIMAVERA



Chef John's Pasta Primavera image

Pasta primavera is quite a straightforward recipe; spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.

Provided by Chef John

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 45m

Yield 6

Number Of Ingredients 15

1 bunch fresh basil
3 cups chicken broth, divided
½ cup olive oil
2 cloves garlic
1 pound fettuccine pasta
2 tablespoons olive oil
1 large leek, white and light green parts only, chopped
1 bunch green onions, chopped
2 jalapeno peppers, seeded and diced
2 pinches salt
2 zucchinis, diced
1 cup chopped sugar snap peas
½ cup shelled English peas
1 bunch asparagus, stalks diced, tips left whole
½ cup grated Parmesan cheese, or as needed

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Hold basil bunch by the stems and dip basil leaves in boiling water until bright green, about 2 seconds. Immediately immerse basil in ice water for several minutes until cold to stop the cooking process. Once the basil is cold, drain well. Remove basil leaves from stems and discard stems.
  • Blend basil leaves, 1 cup chicken broth, 1/2 cup olive oil, and garlic together in a blender until smooth.
  • Stir fettuccine into the same pot of boiling water, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  • Heat remaining 2 tablespoons olive oil in a large saucepan over medium heat. Cook and stir leek and green onion in hot oil until softened, about 5 minutes. Add jalapeno and salt; cook and stir until jalapeno is soft, about 5 minutes.
  • Increase heat to medium-high. Stir 2 cups chicken broth, zucchini, sugar snap peas, and English peas into jalapeno mixture; bring to a simmer and cook for 5 minutes. Add asparagus and continue cooking until asparagus is soft, about 3 minutes more.
  • Pour 1/4 cup basil-garlic mixture into zucchini mixture and cook and stir until heated through, about 1 minute. Remove from heat.
  • Place pasta in a large bowl; pour zucchini mixture over pasta and pour remaining basil-garlic mixture over the zucchini mixture. Spread Parmesan cheese over the top. Toss mixture briefly to combine and tightly wrap bowl with aluminum foil. Let stand until pasta and vegetables soak up most of the juices and oil, about 5 minutes. Toss again.

Nutrition Facts : Calories 589.5 calories, Carbohydrate 72.5 g, Cholesterol 8.4 mg, Fat 26.9 g, Fiber 8 g, Protein 18.6 g, SaturatedFat 4.7 g, Sodium 606.7 mg, Sugar 7.7 g

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