Pasta Primavera With Soy Cream Sauce Recipes
CREAMY PASTA PRIMAVERA
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
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
CREAMY PENNE PASTA PRIMAVERA
Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.
Provided by gretchen
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 35m
Yield 6
Number Of Ingredients 9
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. Drain.
- Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
- Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g
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
ONE-POT PASTA PRIMAVERA RECIPE BY TASTY
Here's what you need: broth, linguine, broccoli floret, asparagus, small onion, garlic, red pepper flakes, salt, pepper, olive oil, mushroom, heavy whipping cream, grated parmesan cheese, fresh parsley
Provided by Indiana Fawcett
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
- Add the mushrooms and bring to a boil.
- Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
- Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
- If the liquid hasn't been completely absorbed, let the pasta sit off the heat for an additional few minutes.
- Enjoy!
Nutrition Facts : Calories 1213 calories, Carbohydrate 129 grams, Fat 69 grams, Fiber 8 grams, Protein 19 grams, Sugar 18 grams
PASTA PRIMAVERA WITH SOY CREAM SAUCE
"I invented this recipe so I could have a low-fat 'cream sauce', says Amber Rife of Columbus, Ohio. She adds, "Plus it has the added benefits of soy. My husband and his family love this meal with its colorful and slightly crisp vegetables."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Meanwhile, place asparagus and carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Add zucchini and squash; cover and steam 2-3 minutes longer or until vegetables are crisp-tender. Keep warm., In a small saucepan, combine cornstarch and soy milk until smooth. Stir in the salt, basil and oregano. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta; toss with vegetables and sauce.
Nutrition Facts : Calories 158 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 235mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
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