SUMMER SQUASH PASTA PRIMAVERA
SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.-Clara DelVitto, Midlothian, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.
Nutrition Facts : Calories 296 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 5g fiber), Protein 9g protein.
PASTA PRIMAVERA
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
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.
SPAGHETTI SQUASH PRIMAVERA
Sunny-colored squash shells make attractive bowls for this satisfying meatless main dish, perfect for a summer supper. The recipe showcases a bountiful medley of vegetables. -CoraLee Collis, Ankeny, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Cut spaghetti squash in half; discard seeds. Place cut side up on a microwave-safe plate. Microwave, covered, on high for 9 minutes or until tender. , Meanwhile, in a large skillet, saute the carrot, onion and peppers in oil for 3 minutes. Add yellow squash and zucchini; saute 2-3 minutes longer or until squash is tender. Add garlic; cook 1 minute longer. Reduce heat; add the tomatoes, corn, salt, oregano and thyme. Cook 5 minutes longer or until heated through, stirring occasionally. , Separate spaghetti squash strands with a fork. Spoon vegetable mixture into squash; sprinkle with cheese and parsley.
Nutrition Facts : Calories 237 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 633mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 9g fiber), Protein 6g protein.
SHRIMP PRIMAVERA
A mixture of shrimp, pasta, and fresh vegetables make up this slightly spicy dish.
Provided by PKELLYC
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.
- Heat vegetable oil in a skillet over medium heat; cook and stir onion and garlic until onion is tender, about 5 minutes. Add zucchini, yellow squash, bell peppers, and mushrooms; continue cooking and stirring until vegetables are tender, about 5 minutes more. Pour tomatoes into skillet and season with oregano, basil, red pepper flakes, salt, and black pepper; bring to a simmer.
- Cook shrimp in vegetables sauce until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Serve shrimp and sauce over rigatoni.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 66.3 g, Cholesterol 230.4 mg, Fat 5.8 g, Fiber 6 g, Protein 37.9 g, SaturatedFat 1.2 g, Sodium 558.5 mg, Sugar 7.9 g
PRIMAVERA SPAGHETTI SQUASH RECIPE BY TASTY
When baked in the oven, the inside of spaghetti squash takes on a noodle-like texture, making it a perfect low-carb alternative to your favorite pasta recipe. And this creamy primavera recipe takes spaghetti squash to the next level. The squash is loaded with vegetables like mushroom, broccoli, and asparagus, then it's tossed with a creamy parmesan mixture, which you can also make dairy-free.
Provided by Merle O'Neal
Categories Dinner
Time 1h5m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
- Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
- Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy "spaghetti" quality.
- In the pan combine "spaghetti" with vegetables. Return to the squash and top with Parmesan.
- Enjoy!
Nutrition Facts : Calories 444 calories, Carbohydrate 45 grams, Fat 26 grams, Fiber 11 grams, Protein 15 grams, Sugar 18 grams
SUMMER SQUASH PRIMAVERA
Make and share this Summer Squash Primavera recipe from Food.com.
Provided by carolinafan
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; drain. Return to saucepan; cover and keep warm.
- Meanwhile, in a large skillet, cook green onion and garlic in hot oil for 30 seconds. Stir in sweet pepper and carrot. Cook and stir for 3 minutes.
- Stir in the zucchini, salt, and black pepper. Cook and stir for 3 minutes more. Add broth. Bring to boiling; reduce heat. Cover and simmer about 1 minutes or just until vegetables are tender.
- Add vegetable mixture and basil to pasta; toss to combine.
- Transfer to serving dish. Sprinkle with Parmesan cheese and pine nuts.
Nutrition Facts : Calories 532.8, Fat 15.4, SaturatedFat 3.7, Cholesterol 11, Sodium 560.8, Carbohydrate 79.7, Fiber 6.7, Sugar 6.6, Protein 20.4
23 BEST WAYS TO COOK SUMMER SQUASH (+ RECIPE COLLECTION)
Put that Farmer's Market haul to good use with these bright and sunny summer squash recipes. They're sweet, nutty, and perfect as a summer side dish.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 23
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious summer squash recipe in 30 minutes or less!
Nutrition Facts :
SUMMER PASTA PRIMAVERA
This is so good that you forget it's actually healthy! Use my Fresh Tomato Sauce recipe for a healthier fat free/low sodium alternative to jarred sauce!
Provided by LLandrum
Categories One Dish Meal
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Season chicken with salt (optional). Spray nonstick dutch oven or very large sauce pan with cooking spray until well coated. Over high heat, stir fry chicken in pan until it is no longer pink. Remove and set aside.
- Respray pan and, over medium heat, sauté onion, bell pepper and garlic until tender.
- Return chicken to pan with mushrooms, squash, basil and pepper. Saute for 5 minutes.
- Stir in sauce and pasta; heat through and serve.
Nutrition Facts : Calories 477.8, Fat 5.2, SaturatedFat 0.9, Cholesterol 43.9, Sodium 646.7, Carbohydrate 75.2, Fiber 4.1, Sugar 14.5, Protein 31.1
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