Pasta Primavera Alfredo Recipes

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PASTA PRIMAVERA



Pasta Primavera image

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

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

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.

ALFREDO PASTA PRIMAVERA



Alfredo Pasta Primavera image

This is an easy and fast dinner that has lots of flavor! I like to use about 1 cup frozen corn kernels, cooked and 1 cup ripe tomatoes, chopped, which I sprinkle on top along with the fresh parsley, if using. If I use the three cups I use whatever else I have on hand. This makes a very attractive dish to serve. Please note the prep time is for the sauce. It would vary depending on the veggies you were using.

Provided by Junebug

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

8 ounces cream cheese
1 cup grated parmesan cheese (not the kind in the can)
1/2 cup butter
1/2 cup milk
2 -3 cups chopped vegetables
9 ounces fettuccine
parsley, use fresh to taste or 1 teaspoon dried parsley, about

Steps:

  • Cook cream cheese, parmesan cheese, butter and milk over medium-low heat, until melted and well blended, stirring occasionally.
  • If you are using raw veggies cook in the microwave while sauce is cooking.
  • Boil pasta while sauce is cooking.
  • Drain pasta and vegetables.
  • Toss pasta and vegetables lightly with the sauce.
  • If using dried parsley toss with the pasta and sauce.
  • If using fresh parsley sprinkle over the top after it is all tossed.

Nutrition Facts : Calories 771.2, Fat 53.6, SaturatedFat 31.3, Cholesterol 203.6, Sodium 795.6, Carbohydrate 50.5, Fiber 2.1, Sugar 3.3, Protein 23.3

PASTA PRIMAVERA



Pasta Primavera image

Enjoy this beautiful pasta dish featuring colorful veggies and a creamy sauce.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

8 ounces uncooked fettuccine or linguine
1 tablespoon olive or vegetable oil
1 cup broccoli flowerets
1 cup cauliflowerets
2 medium carrots, thinly sliced (1 cup)
1 cup frozen green peas, rinsed to separate
1 small onion, chopped (1/4 cup)
1 container (10 ounces) refrigerated Alfredo pasta sauce
1 tablespoon grated Parmesan cheese

Steps:

  • Cook fettuccine as directed on package.
  • While fettuccine is cooking, heat oil in 12-inch skillet over medium-high heat. Cook broccoli, cauliflowerets, carrots, peas and onion in oil 6 to 8 minutes, stirring frequently, until vegetables are crisp-tender.
  • Stir in Alfredo sauce; heat through. Drain fettuccine. Stir fettuccine into sauce mixture; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 505, Carbohydrate 52 g, Cholesterol 120 mg, Fat 3, Fiber 6 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 400 mg

CREAMY PASTA PRIMAVERA ALFREDO



Creamy Pasta Primavera Alfredo image

Here's a Creamy Pasta Primavera Alfredo you can have on the table in just 20 minutes-tender fettuccine, broccoli, carrots and all.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 9

1/2 lb. fettuccine, uncooked
2 cups small broccoli florets
3 carrots, thinly sliced
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 cup milk
1/2 cup sour cream
1/2 tsp. dried basil leaves
1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt and adding vegetables to the boiling water for the last 3 min.
  • Meanwhile, microwave cream cheese and milk in microwaveable 2-cup measuring cup on HIGH 1 min.; stir until cream cheese is melted. Stir in sour cream and basil.
  • Drain pasta mixture; return to saucepan. Add cream cheese sauce and 1/2 cup shredded cheese; toss to coat. Top with remaining cheeses.

Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g

GARDEN PRIMAVERA FETTUCCINE



Garden Primavera Fettuccine image

"I created this side while trying to make broccoli Alfredo," writes Tammy Perrault of Lancaster, Ohio. "I kept adding fresh vegetables, and the result was this creamy pasta dish!"

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 10 servings.

Number Of Ingredients 10

1 package (12 ounces) fettuccine
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/2 cup julienned carrot
1 small sweet red pepper, julienned
1/2 small yellow summer squash, sliced
1/2 small zucchini, sliced
1 cup Alfredo sauce
1 teaspoon dried basil
Shredded Parmesan cheese, optional

Steps:

  • In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.

Nutrition Facts : Calories 165 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges

PASTA PRIMAVERA ALFREDO FOR TWO



Pasta Primavera Alfredo for Two image

Cheesy, garlicky Pasta Primavera Alfredo for Two in just 20 minutes? The only downside is that there may not be any leftovers!

Provided by My Food and Family

Categories     Home

Time 20m

Yield 2 servings, 1-1/4 cups each

Number Of Ingredients 9

4 oz. fettuccine, uncooked
1/2 cup small broccoli florets
1/2 cup packaged matchlike carrot sticks
1/2 cup chopped red peppers
2 Tbsp. butter or margarine
1 clove garlic, minced
1/3 cup milk
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
2 Tbsp. KRAFT Shredded Parmesan Cheese

Steps:

  • Cook pasta in large saucepan of boiling water as directed on package, adding vegetables to the water for the last 3 min.
  • Meanwhile, melt butter in medium saucepan on medium heat. Add garlic; cook 1 min., stirring occasionally. Add milk and cream cheese; cook until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in Parmesan.
  • Drain pasta mixture; return to saucepan. Add cream cheese sauce; mix lightly.

Nutrition Facts : Calories 490, Fat 25 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 75 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g

CHICKEN PRIMAVERA ALFREDO



Chicken Primavera Alfredo image

Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce.

Provided by Carrie Asta-Pyros

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 6

Number Of Ingredients 13

1 pound fettuccine pasta
¼ cup butter
2 skinless, boneless chicken breast halves, cut into strips
1 clove garlic, minced, or more to taste
4 ounces sliced fresh mushrooms
1 green bell pepper, sliced
1 red bell pepper, sliced
½ cup butter
1 pint heavy whipping cream
½ cup grated Parmesan cheese
1 (8 ounce) package cream cheese, cut into pieces
salt and ground black pepper to taste
1 egg, beaten

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
  • Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
  • Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
  • Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.

Nutrition Facts : Calories 974 calories, Carbohydrate 61.5 g, Cholesterol 267.9 mg, Fat 70.8 g, Fiber 3.5 g, Protein 27 g, SaturatedFat 43.1 g, Sodium 440.6 mg, Sugar 4.4 g

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