Skinny Brides Guide To Creamy Pasta Primavera Recipes

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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

SKINNY BRIDE'S GUIDE TO PASTA SALAD



Skinny Bride's Guide to Pasta Salad image

From bettycrocker.com they credited it to eatbetteramerica.com I found it while looking for low calorie high taste substitutes for my creamy calorie and fat laden favorites. I eat this a lot during training for a marathon b/c it is high in carbs and protein but low in fat! Perfect for all you runners out there! Great for everyone commited to an overall lifestyle change! 2 hours cooktime is chill time. Also, Sometimes I use turkey lunch meat (smoked, highest in protein lowest in fat I can find) instead of cutting up an actual breast.

Provided by SarahBeth

Categories     < 4 Hours

Time 2h45m

Yield 1 bowl pasta salad, 10 serving(s)

Number Of Ingredients 14

1 (14 1/2 ounce) box whole wheat pasta
3 cups fresh broccoli florets, cut small
1 1/2 cups cooked turkey breast, cubed
1/2 cup dried cherries
1/2 cup onion, chopped
1/2 cup celery, chopped
1 1/2 cups plain fat-free yogurt
1/2 cup fat-free mayonnaise (I like Kraft Free)
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar or 1 tablespoon cider vinegar
1/4 cup Splenda granular
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup unblanched whole almonds, toasted

Steps:

  • Cook pasta as directed on package omitting salt and adding broccoli for last 2 minutes of cooking; drain. Rinse with cold water to cool; drain.
  • In large bowl, mix pasta, broccoli and the next five ingredients.
  • For dressing, in a medium bowl, beat the remaining ingredients, except the almonds) with wire whisk until smooth. Add to pasta mixture; toss to mix well.
  • Cover; refrigerate at least 2 hours to blend flavors.
  • Before serving, stir in almonds.

Nutrition Facts : Calories 226.7, Fat 4.7, SaturatedFat 0.5, Cholesterol 2, Sodium 404.4, Carbohydrate 39.2, Fiber 1.5, Sugar 4.4, Protein 10.6

CREAMY PENNE PASTA PRIMAVERA



Creamy Penne Pasta Primavera image

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

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

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

SKINNY BRIDE'S GUIDE TO CREAMY PASTA PRIMAVERA



Skinny Bride's Guide to Creamy Pasta Primavera image

I found this on Kraft Foods -- sometimes I add some shrimp if I am feeling like a splurge, or I sub tuna or turkey for the chicken breast if I want lower fat and higher protein.

Provided by SarahBeth

Categories     One Dish Meal

Time 45m

Yield 1 pasta dish, 4-6 serving(s)

Number Of Ingredients 10

3 cups penne pasta, uncooked
2 tablespoons light Italian dressing
1 tablespoon minced garlic
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch chunks
2 zucchini, cut into chunks
1 1/2 cups fresh asparagus, cut into one inch lengths
1 red pepper, chopped
1 cup reduced-sodium fat-free chicken broth
4 ounces reduced-fat cream cheese, cubed
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta as directed on package.
  • While the pasta is cooking, heat dressing in large skillet on medium heat.
  • Add garlic, chicken and vegetables; cook 10 to 12 minutes or until chicken is cooked through, stirring frequently.
  • Add broth and cream cheese; cook 1 minutes or until cheese is melted, stirring constantly.
  • Add Parmesan cheese; mix well.
  • Drain the pasta and return to pot.
  • Add chicken and vegetable mixture; toss lightly. Cook 1 minute or until heated through.
  • Sauce will thicken after standing.

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  • Place a large stock pot of water over high heat. As the water begins to boil, add a tablespoon of salt. Stir in the pasta and cook according to package instructions.
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