EASY PASTA PRIMAVERA SAUCE RECIPES
PASTA PRIMAVERA SAUCE RECIPE | ALLRECIPES
This pasta sauce is low-fat but doesn't taste it!
Provided by April
Categories Vegetarian Pasta Sauce
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.
Nutrition Facts : Calories 84.5 calories, CarbohydrateContent 13.8 g, FatContent 2.6 g, FiberContent 3.3 g, ProteinContent 2.8 g, SaturatedFatContent 0.4 g, SodiumContent 975.5 mg, SugarContent 8.1 g
EASY PASTA RECIPES - BBC GOOD FOOD
You ccan rely on our easy pasta recipes with fail-safe pasta bakes like mac 'n' cheese and pasta sauces like beef ragu that are perfect for a midweek meal.
Provided by Good Food team
Number Of Ingredients 1
More about "easy pasta primavera sauce recipes"
PASTA PRIMAVERA RECIPE: HOW TO MAKE IT - TASTE OF HOME
"This colorful pasta and vegetable toss is a great quick meal," assures Charlotte McDaniel of Anniston, Alabama. It has such a special taste it's hard to believe it costs just 50¢ a serving.
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 238 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 238 calories per serving
- In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through.
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PASTA PRIMAVERA - THE PIONEER WOMAN
Chick Food Alert: This one’s for the ladies, gentlemen. I say that because, well, there’s no meat in it.
From thepioneerwoman.com
Total Time 50 minutes
Category main dish
From thepioneerwoman.com
Total Time 50 minutes
Category main dish
- First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots. Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate. Add pasta to slightly salted boiling water and cook to al dente. Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.FOR THE SAUCETo make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken. Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir. Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.
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CREAMY PASTA PRIMAVERA RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 275 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 275 calories per serving
- 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.
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ONE-POT PASTA PRIMAVERA WITH BROCCOLI, TOMATOES, AND ...
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.
From epicurious.com
Reviews 5
Total Time 22 minutes
From epicurious.com
Reviews 5
Total Time 22 minutes
- Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.
See details
PASTA PRIMAVERA RECIPE: HOW TO MAKE IT - TASTE OF HOME
"This colorful pasta and vegetable toss is a great quick meal," assures Charlotte McDaniel of Anniston, Alabama. It has such a special taste it's hard to believe it costs just 50¢ a serving.
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 238 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 238 calories per serving
- In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender, about 12 minutes. Stir in spaghetti; heat through.
See details
PASTA PRIMAVERA - THE PIONEER WOMAN
Chick Food Alert: This one’s for the ladies, gentlemen. I say that because, well, there’s no meat in it.
From thepioneerwoman.com
Total Time 50 minutes
Category main dish
From thepioneerwoman.com
Total Time 50 minutes
Category main dish
- First, prep the vegetables. Chop the broccoli into bite-sized pieces, about 1 to 1 ½ cups worth. Dice half a yellow onion. Chop 3 to 4 cloves of garlic. Slice carrots on the bias (diagonally), and do the same for the zucchini and yellow squash. Roughly slice the mushrooms and slice the red pepper (seeded) into strips.Heat 2 tablespoons butter with 2 tablespoons olive oil in a skillet over medium-high heat. Add the chopped onion and garlic together and cook for a minute or two, until they start to turn translucent. Then throw in the broccoli. Stir, and add in the carrots. Stir it around, and PLEASE, PLEASE cook it for only a minute, tops. Transfer the mixture to a plate. Add in the red pepper strips to the skillet. Stir them around for a minute or so, then transfer them to the plate. Add pasta to slightly salted boiling water and cook to al dente. Add a tablespoon of butter to the skillet. Add squash and zucchini, cook for less than a minute, then transfer to plate. Cook mushrooms for a minute or two (add salt to taste), and again transfer to the plate.FOR THE SAUCETo make the sauce, pour ¼ to ½ cup dry white wine into the skillet (see note below). Add ½ cup low-sodium chicken broth, a tablespoon of butter and scrape the bottom of the skillet to pull up the flavor left behind by the veggie cooking. Cook for 1 to 2 minutes until the liquid starts to thicken. Add 1 cup whipping cream and 1 cup half-and-half. Measure out ½ cup grated Parmesan; add to the skillet. Add salt and pepper to taste. Chiffonade 5 to 6 fresh basil leaves and add that to the sauce; stir. Dump veggies and mushrooms into the sauce along with ½ cup frozen peas right out of the freezer. Add pasta al dente and stir. If the sauce seems a little thick, or if there doesn’t seem to be enough sauce, add a good splash of chicken broth and a little more half-and-half. Top with more Parmesan, salt, pepper, and basil to taste.Note: if you’re averse to wine, add chicken broth instead. But watch the salt later.
See details
CREAMY PASTA PRIMAVERA RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 275 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Dinner
Cuisine Europe, Italian
Calories 275 calories per serving
- 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.
See details
ONE-POT PASTA PRIMAVERA WITH BROCCOLI, TOMATOES, AND ...
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.
From epicurious.com
Reviews 5
Total Time 22 minutes
From epicurious.com
Reviews 5
Total Time 22 minutes
- Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.
See details
PASTA PRIMAVERA RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.5
Total Time 30 minutes
Calories 638 per serving
Reviews 4.5
Total Time 30 minutes
Calories 638 per serving
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