MUSHROOM PRIMAVERA PASTA SAUCE
This meatless meal has plenty of mushrooms and vegetables in a rich tomato sauce. Serve over whole wheat pasta for an added nutritional punch. -Cindy Adams, Tracy, California
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 cups.
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, zucchini, carrots, peppers, water, salt and pepper. Bring to a boil., Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender, stirring occasionally. Stir in mushrooms; cook 10 minutes longer or just until mushrooms are tender., Serve over pasta. Sprinkle with cheese.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
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.
PASTA PRIMAVERA SAUCE
This pasta sauce is low-fat but doesn't taste it!
Provided by April
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Yield 6
Number Of Ingredients 19
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.
Nutrition Facts : Calories 84.5 calories, Carbohydrate 13.8 g, Fat 2.6 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 975.5 mg, Sugar 8.1 g
SPAGHETTI PRIMAVERA
Provided by Florence Fabricant
Categories dinner, pastas, main course
Time 1h
Yield 4 servings
Number Of Ingredients 21
Steps:
- Bring 1 gallon of water with 1 tablespoon of the olive oil to a boil. Let simmer until ready to cook the pasta.
- In a 1 1/2- to 2-quart saucepan, bring a quart of water with 1/2 tablespoon salt to a boil. Add the fresh peas and cook for 3 minutes. Drain, cool the peas under cold running water and drain again. Set the peas aside.
- In the same saucepan, combine the heavy cream, mascarpone, butter, Parmesan cheese, a pinch of salt and freshly ground pepper. Cook slowly over low heat for 5 minutes. Remove from heat and set aside.
- In a large skillet, place 2 tablespoons olive oil and toast the pine nuts over high heat until light brown. Add the mushrooms, zucchini, broccoli, green beans, asparagus and jalapeno pepper, and cook, stirring, for 5 to 7 minutes. Season with salt and pepper to taste. Stir in the peas and set aside.
- Warm the remaining tablespoon of olive oil in a small pan over medium heat. Add the garlic and basil and cook slowly for 2 minutes. Do not allow the garlic to color. Add the tomatoes, salt and pepper to taste, and cook another 3 to 4 minutes. Mix with the sauteed vegetables.
- Just before serving, add a tablespoon of salt to the boiling water, plunge the spaghetti into the water, stir and cook for 5 to 7 minutes until al dente. Drain and return the spaghetti to the pot. Add the reserved Parmesan cream sauce, the chives and half of the sauteed vegetable mixture. Toss well for two minutes and add a little additional Parmesan cheese if the sauce needs thickening.
- Pour the spaghetti mixture into a warm bowl. Sprinkle the remaining vegetables over it. Decorate with basil leaves and serve grated Parmesan cheese on the side.
Nutrition Facts : @context http, Calories 715, UnsaturatedFat 24 grams, Carbohydrate 57 grams, Fat 49 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 22 grams, Sodium 836 milligrams, Sugar 9 grams, TransFat 0 grams
HEALTHY PASTA PRIMAVERA
For pasta primavera made easy, try this recipe packed with vegetables including asparagus, mushrooms, yellow squash, and cherry tomatoes.
Provided by Jill Andersen
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 41.5 g, Cholesterol 8.8 mg, Fat 7.7 g, Fiber 8.2 g, Protein 15.8 g, SaturatedFat 2.3 g, Sodium 337.6 mg, Sugar 4.9 g
PASTA WITH WILD MUSHROOM SAUCE
Provided by Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large stock pot, bring salted water to a boil.
- In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
- Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
- Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
PASTA PRIMAVERA WITH ROASTED GARLIC SAUCE
Enjoy springtime with Pasta Primavera with Roasted Garlic Sauce. Serve this pasta primavera with a mixed green salad for a delicious meal.
Provided by My Food and Family
Categories Home
Time 1h25m
Yield 4 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 310, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 11 g
MUSHROOM PASTA SAUCE
When Louise Graybiel is out of spaghetti sauce and doesn't have time to make it from scratch, she relies on this easy recipe that makes the most of canned items. "It has a sweet taste that kids enjoy," says the Toronto, Ontario cook.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield about 7 cups.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil, stirring frequently. Reduce heat. Simmer, uncovered, for 15 minutes; cool. Transfer to freezer bags or containers. Freeze for up to 3 months. , To use frozen sauce: Thaw in the refrigerator overnight. Heat and serve.
Nutrition Facts : Calories 249 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2266mg sodium, Carbohydrate 55g carbohydrate (31g sugars, Fiber 7g fiber), Protein 7g protein.
PASTA WITH WILD MUSHROOM SAUCE
A sauce made from mushrooms,Madeira wine, and chicken stock is thickened in a wok, then combined with pasta and fresh baby spinach.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 13
Steps:
- Place the porcini mushrooms in a small bowl, add 3/4 cup boiling water, and let sit 30 minutes. Strain; coarsely chop mushrooms; set aside. Pour liquid through a coffee filter to strain; set aside.
- Place the wok over high heat; add olive oil. When hot, add shallot and garlic; saute 1 minute. Add the reserved porcini mushrooms, wild mushrooms, thyme, oregano, salt, and pepper; cook, stirring continuously, until softened and lightly browned, about 6 minutes. Add Madeira wine, reserved porcini soaking liquid, and chicken stock; cook until liquid is reduced by half, about 4 minutes. Remove from heat.
- Meanwhile, bring a pot of water to a boil over high heat. Add pasta; cook until al dente. Drain; add to mushroom sauce with spinach. Stir until combined and spinach is wilted. Serve.
Nutrition Facts : Calories 194 g, Fat 2 g, Fiber 3 g, Protein 11 g, Sodium 744 g
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