Low Fat Pasta Primavera Recipes

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!

LOW FAT CREAMY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions.
• Saute garlic in oil, adding carrots and green vegetables.
• Cover and simmer for 5 minutes.
• Remove from heat.
• Blend yogurt and cheese in blender until smooth.
• Drain pasta.
• Toss with remaining ingredients to sprinkle on top.
• Serve hot with extra grated cheese.

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.