Velveeta Easy Pasta Primavera Recipes

VELVEETA EASY PASTA PRIMAVERA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water after 3 min.
• Drain pasta mixture; return to pan.
• Add remaining ingredients; cook 3 to 5 min. or until VELVEETA is completely melted and sauce is well blended, stirring frequently.

PASTA PRIMAVERA

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.

PASTA PRIMAVERA

Steps:

• Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
• Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.

VELVEETA COUNTRY GARDEN PRIMAVERA

Steps:

• Cook and stir zucchini and cauliflower in oil in large nonstick skillet on medium heat until crisp-tender.
• Add tomatoes, pasta and basil; mix lightly. Cook until heated through, stirring occasionally.
• Stir in VELVEETA; cook until melted, stirring occasionally.

EASY VEGGIE PASTA PRIMAVERA

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.

EASY PASTA PRIMAVERA

Steps:

• Bring pasta and water to boil in saucepan; simmer 10 minutes or until pasta is tender.
• Add vegetables, Velveeta Light, milk and seasonings.
• Stir until Velveeta Light is melted and mixture is thoroughly heated.

SUZANNE'S EASY PASTA PRIMAVERA

Steps:

• Heat olive oil in large saute pan or wok over medium low heat.
• When oil is heated, carefully add garlic and onions to pan and cook until tender.
• Prepare frozen broccoli/cauliflower/carrot mix according to package directions, then add to pan.
• Add tomatoes, olives, basil, salt and pepper to pan and cook until all is heated through.
• Add cooked pasta to pan and stir until well blended with vegetables.
• Serve on a plate and top with grated parmesan.