No Cream Pasta Primavera Recipes

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NO-CREAM PASTA PRIMAVERA



No-Cream Pasta Primavera image

Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish.

Provided by amanda1432

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 21

1 (12 ounce) package penne pasta
1 yellow squash, chopped
1 zucchini, chopped
1 carrot, cut into matchsticks
½ red bell peppers, cut into matchsticks
½ pint grape tomatoes
1 cup fresh green beans, trimmed and cut into 1 inch pieces
5 spears asparagus, trimmed and cut into 1 inch pieces
¼ cup olive oil, divided
1 tablespoon Italian seasoning
½ tablespoon lemon juice
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 tablespoon butter
¼ large yellow onion, thinly sliced
2 cloves garlic, thinly sliced
2 teaspoons lemon zest
⅓ cup chopped fresh basil leaves
⅓ cup chopped fresh parsley
3 tablespoons balsamic vinegar
½ cup grated Romano cheese

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
  • Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
  • Roast vegetables in preheated oven until tender, about 15 minutes.
  • Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

Nutrition Facts : Calories 406 calories, Carbohydrate 54.4 g, Cholesterol 15.4 mg, Fat 15.4 g, Fiber 5.9 g, Protein 13.6 g, SaturatedFat 4.5 g, Sodium 251.8 mg, Sugar 4.4 g

CREAMLESS PENNE PASTA PRIMAVERA WITH OLIVE OIL AND GARLIC



Creamless Penne Pasta Primavera With Olive Oil and Garlic image

Entered for safe-keeping. I am searching for a recipe closest to the creamless pasta primavera that used to lure me to a local restaurant (until the chef left). This version by Chef George Krumov seems very close. For non-vegetarians, make this a complete meal by adding (per person) 1 grilled chicken breast cut into 1-1/2-inch long strips or 1/4 pound cooked shelled shrimp (31-40 count/pound).

Provided by KateL

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

4 quarts water
2 tablespoons sea salt or 2 tablespoons salt
1 lb penne pasta
2 cups broccoli florets, precooked
1 carrot, cut into 1-inch sticks, precooked
4 tablespoons extra virgin olive oil
1 small onion, chopped
1 tablespoon garlic, minced
1 red bell pepper, sliced
1/2 cup frozen green pea, thawed
1/2 cup frozen sweet corn, thawed
1 cup beef broth (optional) or 1 fluid ounce dry white wine
1 teaspoon fresh basil, chopped
salt, to taste
black pepper, to taste
grated parmesan cheese or grated grana padano, passed separately

Steps:

  • Bring 4 quarts of water with 2 tablespoons salt to a boil in a large pot and cook dry penne pasta to desired doneness per package directions. (Only 2.8 quarts -- 2.5 liters -- of water are required, but with the smaller amount of water, it would take longer for the water to return to a boil once the pasta is added.).
  • Meanwhile, precook broccoli florets and carrots. If boiling in water, boil for 3-5 minutes and check for doneness with fork. Otherwise, vegetables can be steamed. Once cooked, transfer vegetables to ice water to halt cooking and preserve bright color, then drain. Set aside until step 4.
  • In a large heavy skillet, heat the olive oil 1 minute or until hot and saute the onion and garlic until lightly golden, about 3 minutes.
  • Add the vegetables and saute until the peppers are soft, about 2 minutes.
  • Deglaze with the beef broth, if using, or just a splash (1 fluid ounce) of dry white wine.
  • Add the drained penne noodles and basil and season to taste.
  • Toss well and serve immediately with some freshly grated Parmesan or Grana di Padano cheese on the side.

PASTA PRIMAVERA



Pasta Primavera image

Provided by Kelsey Nixon

Time 30m

Yield serves 4

Number Of Ingredients 13

12 ounces bow-tie pasta
1/4 cup olive oil
1/2 cup onion, diced
1/2 cup zucchini, diced
1/2 cup yellow squash, diced
1/2 cup thin asparagus tips and stalks, sliced in 1-inch pieces
Kosher salt and freshly ground black pepper, to taste
14.5 oz. organic tomatoes, diced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup grape tomatoes, halved lengthwise
1/4 cup basil, chiffonade
Parmigiano-Reggiano shavings, garnish

Steps:

  • 1. In a large pot of boiling salted water, cook the pasta until just tender, about 12 minutes. Reserve 1/2 cup pasta water. Drain and set aside.
  • 2. Heat olive oil in a large pot over medium-high heat and quickly saute the vegetables until just tender. Do not overcook. Season to taste with salt and pepper. Add the diced tomatoes and heavy cream and cook to thicken the sauce, 5 minutes. Toss in the drained pasta and sprinkle with Parmesan. Garnish with grape tomatoes and basil chiffonade. Serve immediately.

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.

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

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

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

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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Top Asked Questions

How to Cook Pasta primavera?
Pasta Primavera easy: use up all of last night’s roasted vegetables, or roast all your chopped veggies. Spread them out on a sheet tray for about 10 minutes in an oven set at 450 degrees. Drizzle them in a little olive oil before roasting. Pasta Primavera is one of the tastiest ways to eat all your vegetables.
What can I use instead of cream in pasta primavera?
Pasta Primavera no cream: instead of cream, you can make a light Pasta Primavera using lots of fresh lemon juice and olive oil. And maybe some chili flakes. Pasta Primavera with tomatoes: the first published recipe for Pasta Primavera uses chopped raw tomatoes scattered on top of the pasta, just before serving.
What vegetables are used in pasta primavera?
Pasta primavera implies that fresh, spring vegetables are used--it doesn't really matter, specifically, what they are. I used what I had in the fridge--grape tomatoes, zucchini, red bell pepper, carrots and mushrooms.
How do you make creamy Primavera sauce?
To make the creamy primavera sauce, sauté onions and garlic together in the pan. Pour in broth and white wine and scrape up any browned bits from cooking the vegetables. This will give the cream sauce an added layer of depth. Then stir in the cheese and the cream; stir frequently until the cheese is melted and the mixture thickens somewhat.

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