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
GARDEN PRIMAVERA FETTUCCINE
"I created this side while trying to make broccoli Alfredo," writes Tammy Perrault of Lancaster, Ohio. "I kept adding fresh vegetables, and the result was this creamy pasta dish!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.
Nutrition Facts : Calories 165 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
GARDEN PASTA PRIMAVERA
Fresh veggies make this primavera a good choice during spring and summer months. Feta and mint add a little 'Greek' to the dish
Provided by Brooke the Cook in
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to boil for noodles. Cook until al dente while preparing veggies; drain and RESERVE 1/2 cup of cooking liquid.
- Meanwhile, heat 1/2 tablespoon oil over medium high heat. Saute onion, adding salt if desired, 3-5 minutes.
- Add yellow pepper and zucchini, stirring until veggies just begin to soften, 3-4 minutes. Add garlic and cook for one more minute.
- Stir in white wine & fresh pepper, simmer until wine has evaporated.
- Return pasta to pot, add cooking liquid, veggies, 1/2 tablespoon olive oil, fresh peas, mint and crumbled feta.
Nutrition Facts : Calories 353.8, Fat 3.6, SaturatedFat 0.6, Sodium 13.9, Carbohydrate 68.2, Fiber 9.2, Sugar 3.6, Protein 14.1
SUMMER GARDEN PASTA
Provided by Ina Garten
Time 4h20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you're ready to serve, bring a large pot of water with a splash of olive oil and 2 tablespoons salt to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
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.
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.
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