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.
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 238 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 425mg sodium, CarbohydrateContent 43g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 11g protein. Diabetic Exchanges 2 starch
CHICKEN PASTA PRIMAVERA RECIPE: HOW TO MAKE IT
"This colorful combination of chicken, pasta and vegetables is very popular at my house," notes Raelynn Bulkley from Pleasant Grove, Utah. Coated in a creamy sauce, the made-in-minutes meal is sure to be well-received at your house, too.
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the vegetables and cream; cook until vegetables are tender. , Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through.
Nutrition Facts : Calories 580 calories, FatContent 30g fat (18g saturated fat), CholesterolContent 151mg cholesterol, SodiumContent 1027mg sodium, CarbohydrateContent 39g carbohydrate (6g sugars, FiberContent 4g fiber), ProteinContent 38g protein.
More about "how to make primavera sauce recipes"
PASTA PRIMAVERA - THE PIONEER WOMAN
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.
PASTA PRIMAVERA - THE PIONEER WOMAN
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.
PASTA PRIMAVERA RECIPE | REE DRUMMOND | FOOD NETWORK
Reviews 4.5
Total Time 40 minutes
Category main-dish
Cuisine italian
- 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 RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Calories 1099 per serving
- Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.
PASTA PRIMAVERA SAUCE RECIPE | ALLRECIPES
From allrecipes.com
PASTA PRIMAVERA RECIPES | ALLRECIPES
From allrecipes.com
COD FISH RECIPE WITH GARLIC BUTTER SAUCE | PRIMAVERA KITCH…
From primaverakitchen.com
HOW TO MAKE A CHEESE BOARD (EASY & QUICK ... - PRIMAVERA ...
From primaverakitchen.com
30 VEGETABLE PASTA RECIPES TO MAKE FOR DINNER | MYRECIPES
From myrecipes.com
CLASSIC PASTA PRIMAVERA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
22 MAKE-AHEAD FREEZER MEALS | RECIPES, DINNERS AND EASY ...
From foodnetwork.com
45 BEST PASTA RECIPES TO MAKE NOW | FOODIECRUSH.COM
From foodiecrush.com
PASTA PRIMAVERA - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
PASTA & SAUCE RECIPES - GIOVANNI RANA
From giovanniranausa.com
EASY PASTA PRIMAVERA - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
101 EASY PASTA RECIPES: BEST DISHES TO MAKE FOR DINNER (2022)
From parade.com
AMAZON.COM : PURINA FANCY FEAST WET CAT FOOD, MEDLEYS ...
From amazon.com
SPRING ROLL BOWLS WITH SWEET GARLIC LIME SAUCE - PINCH OF YUM
From pinchofyum.com
HOW TO MAKE CHICKEN ALFREDO USING JARRED ALFREDO SAUCE ...
From livestrong.com
RAGÚ® - SAUCES, RECIPES & MORE
From ragu.com
PASTA PRIMAVERA WITH SHRIMP RECIPE - SOUTHERN LIVING
From southernliving.com
HEALTHY DINNER RECIPES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
HEALTHY MUSHROOM RECIPES | EATINGWELL
From eatingwell.com