LIGHT PRIMAVERA PASTA
This light primavera pasta dish can also be served cold as a pasta salad.
Provided by Mollie
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 30m
Yield 8
Number Of Ingredients 7
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. Drain and transfer to a bowl.
- Meanwhile, heat a skillet over medium heat. Add olive oil and heat for about 30 seconds. Add yellow squash, zucchini, and garlic and saute until tender, about 5 minutes. Season lightly with salt and pepper. Add to cooked pasta, pour in dressing, and toss to combine. Serve hot or cold.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 48.4 g, Fat 7.8 g, Fiber 2.3 g, Protein 8.4 g, SaturatedFat 1 g, Sodium 266.3 mg, Sugar 5.4 g
LIGHT AND EASY PASTA PRIMAVERA
Make and share this Light and Easy Pasta Primavera recipe from Food.com.
Provided by annh53182
Categories Low Cholesterol
Time 35m
Yield 10 cups, 5 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions. DO NOT DRAIN WATER. With a slotted spoon, remove pasta and transfer to bowl and set aside. Add broccoli florets to pasta water and bring to a boil. Reduce heat and simmer for 3-4 minutes until broccoli is just tender. Drain and set broccoli aside.
- In a large, deep skillet over medium-high heat olive oil. Add garlic and onion and cook until onions are translucent.
- Add boiled broccoli and sauté for 1 minute. Then add carrots, zucchini, squash, red bell pepper, salt and pepper - sauté until just tender, about 3-4 minutes.
- Add cherry tomatoes and peas and cook for another 1-2 minutes.
- Pour in white wine, add lemon zest and lemon juice. Let simmer for 3-4 minutes.
- Add pasta to the veggies and combine thoroughly. Pour into a large serving bowl.
- Add Parmesan cheese and parsley to the veggies and pasta, stirring gently. Add additional salt and pepper to taste. Serve warm or refrigerate and serve cold.
LIGHT PASTA PRIMAVERA
The sauce on this is not a thick alfredo-type sauce, so don't expect that. It is a light sauce with a touch of garlic. My experience is that by adding the broth, I can reduce the amount of butter in the dish by quite a lot, while still maintaining a very moist and flavorful taste. If you are inclined, you can add some diced cooked chicken or some shrimp along with the pasta in Step 7.
Provided by MsBindy
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
EASY PASTA PRIMAVERA RECIPE
Pasta Primavera is an easy pasta recipe loaded with vegetables and tossed with light butter and lemon sauce. It's the perfect vegetarian pasta dish for spring and summer.
Provided by Valentina Ablaev
Categories Easy
Time 20m
Number Of Ingredients 13
Steps:
- Cook pasta in salted water according to package instructions until al'dente or to your desired doneness, drain water and cover to keep warm.
- While the pasta cooks, cook the vegetables: place a large deep skillet or dutch oven over medium-high heat and add oil. Add bell peppers, zucchini, mushrooms, and red onion and saute tossing and stirring frequently until vegetables are crisp-tender, 6-8 minutes. Season with salt and black pepper, to taste.
- Reduce heat to medium and add the butter and garlic and cook until garlic is fragrant, about 1 minute.
- Add the pasta, lemon juice, and parmesan cheese to the skillet. Toss to combine. Season with salt and pepper to taste. Once pasta is heated through, remove from heat.
- Garnish with more freshly grated parmesan if desired and sprinkle on parsley.
Nutrition Facts : Calories 437 kcal, Carbohydrate 51 g, Protein 14 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 33 mg, Sodium 669 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
PASTA PRIMAVERA
Provided by Food Network Kitchen
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
- Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.
CREAMY PASTA PRIMAVERA
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
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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