PASTA PRIMAVERA RED SAUCE RECIPES

15-MINUTE MEAL: RED PASTA PRIMAVERA | RECIPE - RACHAEL RAY ...

15-Minute Meal: Red Pasta Primavera | Recipe - Rachael Ray ... image

15-Minute Meal: Red Pasta Primavera

Provided by The Rachael Ray Staff

Number Of Ingredients 22

Ingredients

Salt
1 pound penne or hot pepper penne or whole wheat penne
1/4 cup EVOO Extra Virgin Olive Oil
1 red Fresno chile pepper
finely chopped or thinly sliced
4 cloves garlic
grated
1 small
firm zucchini
1 small carrot
1 small red bell pepper
1 small bunch spring onions or scallions
Pepper
1 15-ounce can diced Italian tomatoes
Pecorino cheese
for grating
A handful basil leaves
finely chopped
A small handful mint leaves
finely chopped
A small handful parsley
finely chopped

Steps:

Bring a pot of water to a boil for the pasta
Once boiling, add salt and pasta
Heat EVOO, about 4 turns of the pan, over medium heat
Finely chop or thinly slice Fresno and add it to oil
Grate garlic with a handheld grater into oil and stir
Finely chop or fine dice zucchini and add to the pan
Peel and fine chop carrot, seed and fine chop pepper, chop whites of onions; adding each vegetable to the pan as you work
Stir and season the vegetables with salt and pepper, and raise heat a bit
Cook 5 minutes, stir in tomatoes, basil, greens of scallions, bring to a bubble, reduce heat and simmer 5-6 minutes more as pasta cooks
Cook pasta to al dente, reserve 1 cup starchy cooking water, drain and toss pasta with sauce
Add a little water if necessary to thin sauce
Adjust salt and pepper to taste, transfer to a serving bowl and garnish with cheese and herbs

PASTA PRIMAVERA SAUCE RECIPE | ALLRECIPES

Pasta Primavera Sauce Recipe | Allrecipes image

This pasta sauce is low-fat but doesn't taste it!

Provided by April

Categories Side Dish Sauces and Condiments Sauces Pasta Sauces Vegetarian

Yield 6 servings

Number Of Ingredients 19

Ingredients

1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini chunks
½ cup sliced green bell pepper
½ cup red bell pepper, sliced
2 cloves garlic, chopped
2 bay leaf
1 tablespoon olive oil
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried oregano
½ teaspoon dried thyme
1?½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon white sugar
½ cup water

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

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