Pasta Primavera In Light Pink Cream Sauce Recipes

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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.

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.

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

PASTA PRIMAVERA IN LIGHT PINK CREAM SAUCE



Pasta Primavera in Light Pink Cream Sauce image

Delicious roasted vegetables and bow tie pasta in a pink sauce. Serve with fresh grated Parmesan cheese on top.

Provided by Jcd317

Categories     Italian Recipes

Time 40m

Yield 6

Number Of Ingredients 16

5 carrots, chopped
1 head broccoli, cut into florets
1 onion, thinly sliced
2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
¼ cup olive oil
1 tablespoon Italian seasoning
salt and ground black pepper to taste
½ pound farfalle (bow tie) pasta
3 tablespoons butter
3 cloves garlic, minced
¼ cup chicken stock
½ cup light cream
¼ cup tomato sauce
½ cup shredded Parmesan cheese
15 cherry tomatoes, halved

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix carrots, broccoli, onion, zucchini, and yellow squash in a large bowl; drizzle with olive oil. Season with Italian seasoning, salt, and black pepper. Toss to evenly coat vegetables. Spread coated vegetables on 2 baking sheets.
  • Roast vegetables in the preheated oven for 10 minutes. Stir and continue roasting until tender, about 10 more minutes.
  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, 10 to 12 minutes; drain and return farfalle to pot.
  • Heat butter in a small saucepan over medium heat; cook and stir garlic in the melted butter until fragrant, about 3 minutes. Pour chicken stock into garlic mixture; bring to a boil. Add light cream; reduce heat and simmer. Stir tomato sauce and Parmesan cheese into sauce.
  • Combine sauce, roasted vegetables, and cherry tomatoes with farfalle; toss well.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 44.5 g, Cholesterol 33.3 mg, Fat 22.1 g, Fiber 6.3 g, Protein 11.7 g, SaturatedFat 8.8 g, Sodium 307.2 mg, Sugar 6.5 g

PASTA PRIMAVERA IN LIGHT PINK CREAM SAUCE



Pasta Primavera in Light Pink Cream Sauce image

Delicious roasted vegetables and bow tie pasta in a pink sauce. Serve with fresh grated Parmesan cheese on top.

Provided by Jcd317

Categories     Italian Recipes

Time 40m

Yield 6

Number Of Ingredients 16

5 carrots, chopped
1 head broccoli, cut into florets
1 onion, thinly sliced
2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
¼ cup olive oil
1 tablespoon Italian seasoning
salt and ground black pepper to taste
½ pound farfalle (bow tie) pasta
3 tablespoons butter
3 cloves garlic, minced
¼ cup chicken stock
½ cup light cream
¼ cup tomato sauce
½ cup shredded Parmesan cheese
15 cherry tomatoes, halved

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Mix carrots, broccoli, onion, zucchini, and yellow squash in a large bowl; drizzle with olive oil. Season with Italian seasoning, salt, and black pepper. Toss to evenly coat vegetables. Spread coated vegetables on 2 baking sheets.
  • Roast vegetables in the preheated oven for 10 minutes. Stir and continue roasting until tender, about 10 more minutes.
  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, 10 to 12 minutes; drain and return farfalle to pot.
  • Heat butter in a small saucepan over medium heat; cook and stir garlic in the melted butter until fragrant, about 3 minutes. Pour chicken stock into garlic mixture; bring to a boil. Add light cream; reduce heat and simmer. Stir tomato sauce and Parmesan cheese into sauce.
  • Combine sauce, roasted vegetables, and cherry tomatoes with farfalle; toss well.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 44.5 g, Cholesterol 33.3 mg, Fat 22.1 g, Fiber 6.3 g, Protein 11.7 g, SaturatedFat 8.8 g, Sodium 307.2 mg, Sugar 6.5 g

LIGHT PASTA PRIMAVERA



Light Pasta Primavera image

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

1 lb penne pasta
4 tablespoons butter
8 ounces sliced mushrooms
1 tablespoon minced garlic
9 baby carrots, julienne cut
4 cups broccoli (or asparagus, snow peas, etc)
1/2 cup vegetable broth
1/2 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1 teaspoon dried basil
salt and pepper, to taste
parmesan cheese, to taste sprinkled on top

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.

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