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
SKINNY BRIDE'S GUIDE TO PASTA SALAD
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
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
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
SKINNY BRIDE'S GUIDE TO CREAMY PASTA PRIMAVERA
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
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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5/5 (8)Total Time 27 minsCategory Main CourseCalories 241 per serving
- 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.
- When the pasta is almost al dente, drop the red peppers, snow peas, broccoli, and carrots into the boiling water to blanche for one minute. Then drain the pasta and veggies in a colander, reserving 2 cups of pasta water. Set the pasta water aside and rinse the pasta and veggies with cold water.
- Using the same pot, place the pasta water, cream cheese, and garlic over medium heat. Bring to a simmer and whisk to create a thin smooth cream sauce. Once the sauce is completely smooth, add the pasta and blanched vegetables back to the pot. Stir well to coat the pasta.
- Toss in the chopped scallions, raw zucchini slices, and thyme. Stir to incorporate. Taste, then season with salt and pepper as needed. Serve warm or at room temperature.
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