EASY VEGGIE PASTA PRIMAVERA
Perfect for pasta night family dinners, our Easy Pasta Primavera recipe is so simple to pull together. We used zucchini, yellow squash and peas, but the beauty of this recipe is that you can customize it with whatever veggies you like.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
- Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
- Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 48.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 0.3 g, Sodium 155.6 mg, Sugar 2.8 g
GARDEN VEGETABLE PRIMAVERA
Although I enjoy this dish throughout the year, it's even more special when I use my garden to supply the vegetables. A splash of white wine and a sprinkle of fresh basil really add flavor. I have also roasted the vegetables and mixed in chicken breasts with scrumptious results. -Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions., Meanwhile, in a large skillet, saute the zucchini, carrot, Italian seasoning and salt in oil until vegetables are crisp-tender. Add tomatoes and garlic; cook 1 minute longer. Add broth and wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half., Drain fettuccine. Add the fettuccine, cheese and basil to the skillet and toss to coat.
Nutrition Facts : Calories 320 calories, Fat 8g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 416mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 4g fiber), Protein 14g protein.
VEGETABLE PRIMAVERA
Make and share this Vegetable Primavera recipe from Food.com.
Provided by Barb G.
Categories Peppers
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil,and vinegar.
- set aside.
- Coat a large nonstick skillet with cooking spray.
- Heat the skillet over medium heat.
- Add the squash, carrots, and sweet pepper to hot skillet, Cook and stir about 5 minutes or until nearly tender.
- Add broccoli and the remaining 2 tablespoons chicken broth to squash mixture.
- Cover and cook about 3 minutes or until broccoli is crisp-tender.
- Stir in the mustard mixture; heat through.
- To serve, transfer vegetable mixture to serving bowl; sprinkle with parsely.
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.
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
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.
ROASTED VEGETABLE PASTA PRIMAVERA
This recipe is only a slight adaptation of Giada De Laurentis' Pasta Primavera, found here: http://www.foodnetwork.com/recipes/giada-de-laurentiis/pasta-primavera-recipe/index.html I adapted this while teaching the 2013 cooking elective at my daughter's charter school. This is one of the recipes my 30 students will make while "visiting" Italy.
Provided by Tinkerbell
Categories European
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- In a roasting pan, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Bake about 20 minutes, stirring after the first 10 minutes.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Remove about 1 cup of the cooking liquid, and set aside, then drain the pasta.
- In a large bowl, toss the pasta with the vegetable mixture. Toss in the cherry tomatoes and enough reserved cooking liquid to moisten.
- Season the pasta with salt and pepper, to taste, then sprinkle with the Parmesan and serve immediately.
Nutrition Facts : Calories 459, Fat 13.2, SaturatedFat 3, Cholesterol 7.3, Sodium 167.7, Carbohydrate 70, Fiber 6, Sugar 9.3, Protein 16
GARDEN PRIMAVERA
I made several changes to the original recipe for this pasta and vegetable toss to better suit our family's tastes. With its pretty color and fresh flavor, the meatless main dish is a favorite at our house. -Ann Heinonen of Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender. , Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 310 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 529mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges
More about "vegetable primavera recipes"
VEGETABLE PRIMAVERA | BETTER HOMES & GARDENS
From bhg.com
5/5 (6)Calories 56 per servingTotal Time 20 mins
- In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil, and vinegar. Set aside.
- Spray a large nonstick skillet with nonstick coating. Preheat the skillet over medium heat. Cook and stir squash, carrots, and sweet pepper in hot skillet about 5 minutes or until nearly tender. Add broccoli and remaining chicken broth to skillet. Cook, covered, about 3 minutes or until broccoli is crisp-tender.
- Stir in the mustard mixture; heat through. To serve, sprinkle with parsley. Makes six 3/4-cup servings.
10 BEST VEGETABLE PASTA PRIMAVERA RECIPES | YUMMLY
From yummly.com
ROASTED VEGETABLE PASTA PRIMAVERA - MY TURN FOR US
From myturnforus.com
ROASTED VEGETABLE PASTA PRIMAVERA | HELLO LITTLE HOME
From hellolittlehome.com
PASTA PRIMAVERA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SUMMER PASTA PRIMAVERA - ONCE UPON A CHEF
From onceuponachef.com
PASTA PRIMAVERA RECIPES | ALLRECIPES
From allrecipes.com
VEGAN PASTA PRIMAVERA WITH ROASTED VEGETABLES
From carveyourcraving.com
ROASTED VEGETABLE PASTA PRIMAVERA - SIMPLY SCRATCH
From simplyscratch.com
SPRING VEGETABLE PRIMAVERA - DISHING OUT HEALTH
From dishingouthealth.com
EASY BAKED VEGETABLE LASAGNA PRIMAVERA - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
PASTA PRIMAVERA (DELICIOUS EASY RECIPE!) - COOKING CLASSY
From cookingclassy.com
ROASTED VEGETABLE PASTA PRIMAVERA - THE SKINNYISH DISH
From theskinnyishdish.com
PASTA PRIMAVERA WITH ROASTED VEGETABLES - ZESTY SOUTH INDIAN …
From zestysouthindiankitchen.com
ROASTED VEGETABLES PASTA PRIMAVERA – BERTOLLI
From bertolli.com
ROASTED VEGETABLES AND PASTA - THERESCIPES.INFO
From therecipes.info
GRILLED VEGETABLE PRIMAVERA BOWLS (30 MINUTES!) - PLAYS WELL WITH …
From playswellwithbutter.com
CREAMY FETTUCCINE AND VEGETABLE PRIMAVERA - HEIDI'S HOME COOKING
From heidishomecooking.com
BEST PASTA PRIMAVERA WITH ROASTED VEGETABLES - THE …
From themediterraneandish.com
CLASSIC PASTA PRIMAVERA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
PASTA PRIMAVERA (HOW TO MAKE AHEAD, VEGGIE VARIATIONS, TIPS
From carlsbadcravings.com
EASY PASTA PRIMAVERA RECIPE | THE RECIPE CRITIC
From therecipecritic.com
SPRING VEGETABLE PRIMAVERA RECIPE | COOKING LIGHT
From cookinglight.com
VEGETABLE PRIMAVERA CASSEROLE | BETTER HOMES & GARDENS
From bhg.com
VEGETABLE PASTA PRIMAVERA RECIPE - A QUICK AND EASY HEALTHY MEAL
From foodtravelist.com
PASTA PRIMAVERA (SPRING VEGETABLE CREAMY LEMON PASTA)
From everyday-delicious.com
VEGETABLE PRIMAVERA - RECIPES | PAMPERED CHEF CANADA SITE
From pamperedchef.ca
PRIMAVERA PASTA WITH VEGETABLES - THE CLEAN EATING COUPLE
From thecleaneatingcouple.com
ROASTED VEGETABLE PRIMAVERA - INSPIRED FRESH LIFE
From inspiredfreshlife.com
VEGETABLE PASTA PRIMAVERA (+ VIDEO) - DON'T WASTE THE CRUMBS
From dontwastethecrumbs.com
ROASTED VEGETABLE PASTA PRIMAVERA RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
SPRING VEGETABLE PASTA PRIMAVERA WITH GOAT CHEESE
From kitchencounterchronicle.com
BEST SUMMER VEGETABLE PRIMAVERA RECIPE - DELISH.COM
From delish.com
CHICKEN PRIMAVERA RECIPE | BON APPéTIT
From bonappetit.com
VEGAN VEGETABLE PRIMAVERA | PURE FLAVOR®
From pure-flavor.com
HEALTHY & EASY PASTA PRIMAVERA RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
GRILLED VEGETABLE PRIMAVERA RECIPE | MYRECIPES
From myrecipes.com
30 MINUTE ONE SKILLET VEGETABLE PASTA PRIMAVERA - THEVEGLIFE
From theveglife.com
ROASTED VEGETABLE PASTA PRIMAVERA RECIPE | MYRECIPES
From myrecipes.com
VEGAN PASTA PRIMAVERA WITH GARLIC CASHEW SAUCE - AMBITIOUS …
From ambitiouskitchen.com
ROASTED VEGETABLE PASTA PRIMAVERA RECIPE - TALKING MEALS
From talkingmeals.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #side-dishes #vegetables #easy #diabetic #dinner-party #stove-top #dietary #broccoli #carrots #peppers #squash #equipment
You'll also love