Garden Primavera Recipes

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GARDEN PRIMAVERA FETTUCCINE



Garden Primavera Fettuccine image

"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

1 package (12 ounces) fettuccine
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/2 cup julienned carrot
1 small sweet red pepper, julienned
1/2 small yellow summer squash, sliced
1/2 small zucchini, sliced
1 cup Alfredo sauce
1 teaspoon dried basil
Shredded Parmesan cheese, optional

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 PRIMAVERA



Garden Primavera image

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

8 ounces uncooked fettuccine
1 cup fresh broccoli florets
1 medium sweet red pepper, julienned
1 medium carrot, sliced
1/2 cup sliced mushrooms
1/4 cup sliced celery
1 garlic clove, minced
1 tablespoon olive oil
3/4 cup V8 juice
1/4 cup minced fresh basil
1 cup frozen peas, thawed
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoons shredded Parmesan cheese

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



Garden Primavera Fettuccine image

From Simple and Delicious - boy I love this magazine! Submitted by T. Perrault. I love how she combined cauliflower, broccoli and zucchini within this recipe. Just a lovely combination. Feel free to use already prepared Alfredo sauce or your own recipe for Alfredo sauce. I made this once as a side dish and realized it makes a large amount, so then the next time I added some cooked chicken to make it a main meal. Serve with crusty bread and you are done!

Provided by HokiesMom

Categories     Vegetable

Time 30m

Yield 10 serving(s)

Number Of Ingredients 10

1 (12 ounce) package fettuccine
1 cup fresh cauliflower floret
1 cup fresh broccoli florets
1/2 cup carrot, julienned
1 small red pepper, julienned
1 small summer squash, sliced
1 small zucchini, sliced
1 cup alfredo sauce
1 teaspoon dried basil
shredded parmesan cheese, to taste for topping

Steps:

  • In a large saucepan, cook fettuccine according to the package directions.
  • Add vegetables during the last 4 minutes of cooking pasta.
  • Drain and return all to the pan.
  • Add Alfredo sauce and basil, tossing to coat.
  • Cook over low heat for 1-2 minutes or until heated through.
  • Sprinkle with Parmesan cheese to your taste right before serving.

Nutrition Facts : Calories 145, Fat 1.7, SaturatedFat 0.4, Cholesterol 28.7, Sodium 18.2, Carbohydrate 27.1, Fiber 1.9, Sugar 2, Protein 5.7

SUMMER GARDEN PASTA



Summer Garden Pasta image

Provided by Ina Garten

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

4 pints cherry tomatoes, halved
Good olive oil
2 tablespoons minced garlic (6 cloves)
18 large basil leaves, julienned, plus extra for serving
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 teaspoon freshly ground black pepper
1 pound dried angel hair pasta
1 1/2 cups freshly grated Parmesan cheese, plus extra for serving

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



Pasta Primavera image

A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.

Provided by Jaclyn

Categories     Main Course

Time 30m

Number Of Ingredients 16

10 oz. dry Barilla Penne Pasta
Salt
1/4 cup olive oil
1/2 medium red onion, (sliced)
1 large carrot, (peeled and sliced into matchsticks)
2 cups broccoli florets, (cut into matchsticks)
1 medium red bell pepper, (sliced into matchsticks)
1 medium yellow squash, (sliced into quarter portions)
1 medium zucchini, (sliced into quarter portions)
3 - 4 cloves garlic cloves, (minced)
1 cup (heaping) grape tomatoes, (halved through the length)
2 tsp dried Italian seasoning
1/2 cup pasta water
2 Tbsp fresh lemon juice
1/2 cup shredded parmesan,* (divided)
2 Tbsp chopped fresh parsley

Steps:

  • Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
  • Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
  • Add red onion and carrot and saute 2 minutes.
  • Add broccoli and bell pepper then saute 2 minutes.
  • Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
  • Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
  • Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
  • Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

Nutrition Facts : Calories 415 kcal, Carbohydrate 57 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 198 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving

GARDEN TORTELLINI PRIMAVERA



Garden Tortellini Primavera image

This is a great dish which uses delicious summer squash and zucchini from the garden. It is very easy to make and tastes wonderful.-Mary Ann Dell, Phoenixville, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1 package (9 ounces) refrigerated cheese tortellini
2 medium yellow summer squash, chopped
2 medium zucchini, chopped
2 teaspoons olive oil
1 pint cherry tomatoes, halved
1/2 cup chopped green onions
1/4 teaspoon pepper
1/2 cup fat-free creamy Caesar salad dressing
1/4 cup shredded Parmesan cheese
1/4 cup sliced almonds, toasted

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute yellow squash and zucchini in oil for 4-6 minutes or until crisp-tender. , Drain tortellini; transfer to a large bowl. Add the squash mixture, tomatoes, onions and pepper. Drizzle with salad dressing; toss to coat. Sprinkle with cheese and almonds.

Nutrition Facts : Calories 245 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 468mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 11g protein.

OLIVE GARDEN SHRIMP PRIMAVERA



Olive Garden Shrimp Primavera image

I received an email this morning with a few Olive Garden Copycat recipes in it. Here is one of them that I don't see posted on Zaar yet.

Provided by senseicheryl

Categories     < 60 Mins

Time 40m

Yield 4 dished, 4 serving(s)

Number Of Ingredients 16

6 tablespoons butter or 6 tablespoons margarine
1 tablespoon fresh garlic, minced
1 ounce knorr newburg sauce mix (or similar)
1 (32 ounce) can canned crushed tomatoes
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper flakes (to taste)
1/2 teaspoon dry basil
1/4 teaspoon dried marjoram
1/2 teaspoon black pepper
1/2 lb mushroom, halved (or quartered if large)
1 cup green bell pepper, cut into 1-inch squares
1 cup red bell pepper, cut into 1-inch squares
1/2 cup yellow onion, cut into 1-inch squares
2 tablespoons butter, for sauteing
1 lb fresh linguine (or quality dry pasta)
1 lb large shrimp, fully cooked, thawed and drained

Steps:

  • Melt butter in 3-quart saucepan over medium heat. Add garlic and cook one minute. Add remaining spice and tomato ingredients, stir well and simmer for 10 minutes.
  • Meanwhile, in a large saute pan, melt 2 tablespoons butter. Saute vegetables about 3 minutes until crisp - tender. Add to the sauce and simmer 5 minutes more.
  • Cook pasta according to directions. When pasta is almost done, stir shrimp into sauce to heat through. Do not boil. Spoon Primavera over hot linguine. Pass Parmesan cheese.

Nutrition Facts : Calories 729.1, Fat 27.9, SaturatedFat 15.3, Cholesterol 287.2, Sodium 1182, Carbohydrate 88.8, Fiber 6.8, Sugar 4.6, Protein 35.2

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