High Fiber Pasta Primavera Recipes

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
• Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

PASTA PRIMAVERA

Steps:

• Heat the oil in a large saute pan over medium-high heat. Cook garlic until soft, about 1 minute. Add peppers and cook until they begin to soften, about 3 minutes. Add mushrooms, asparagus and tomatoes and cook until softened, an additional 5 minutes. Stir in flour and cook for 1 minute more. Add chicken stock, milk, salt and pepper and bring to a boil; reduce to a simmer and cook until liquid has thickened slightly, about 5 minutes. Stir in carrot strips.
• Meanwhile, cook pasta according to package directions; drain, reserving 1/2 cup pasta water. Toss pasta with vegetables and sauce. Add pasta water, if necessary, to loosen mixture. Serve garnished with Parmesan, parsley and basil.

EASY PASTA PRIMAVERA RECIPE

Steps:

• Heat oven to 450 degrees F.
• Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
• Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
• While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
• Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
• Sprinkle Parmesan cheese and serve immediately.

PASTA PRIMAVERA

Steps:

• Trim the broccoli and break it into bite-size florets. Set aside. Trim off and discard the ends of the yellow squash but do not peel. Cut the squash into quarters. Cut each quarter into 1-inch or slightly longer lengths. There should be about 11/2 cups, no more. Set aside. Cut each asparagus spear into thirds. Set aside. Cook each of the green vegetables separately in boiling salted water to cover. The essential thing is to cook each vegetable so that it remains crisp-tender. Cook the broccoli, squash, green beans, and asparagus for about 5 minutes. Drain well, run under cold water to chill, and drain thoroughly. Combine them in a mixing bowl. Cook the peas and snow peas for about minute if fresh, or 30 seconds if frozen. Drain, chill, and drain again. Combine them in a mixing bowl. Heat the peanut oil in a skillet and add the mushrooms. Add salt and pepper to taste, shaking the skillet and stirring. Cook for about 2 minutes. Add the mushrooms to the vegetables. Add the chopped chilies and parsley. Heat 3 tablespoons of the olive oil in a saucepan and add half the garlic, the tomatoes, salt, and pepper to taste. Cook for about 4 minutes, stirring gently so as not to break up the tomatoes more than is essential. Add the basil, stir and set aside. Heat the remaining 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, just to heat through. Drop the spaghetti into boiling salted water. Cook until al dente. The spaghetti when ready must retain just a slight resilience in the center. Drain well. Melt the butter in a utensil large enough to hold the drained spaghetti and vegetables. Add the chicken broth, 1/2 cup cream, and cheese, stirring constantly. Cook gently on and off the heat until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing and stirring over very low heat. Add the remaining vegetables and, if the sauce seems too dry, add about 1/4 cup more cream. The sauce should not be soupy. Add the pine nuts and give the mixture one final tossing. Serve equal portions of the spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately. Four

HERBED BAKED PASTA PRIMAVERA

Steps:

• Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta, basil and parsley and season with salt and pepper.
• While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the zucchini and cook, stirring occasionally, until crisp tender, about 4 minutes. Add the carrots and peas and cook, stirring, just until the carrots start to wilt, about 2 minutes. Transfer to a large bowl.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.

HEALTHY HIGH-FIBER PASTA MEAL

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat a nonstick skillet over medium heat. Brown sausage, about 5 minutes. Transfer sausage to a bowl. Add olive oil to coat the bottom of the skillet. Add onion and garlic; cook about 5 minutes. Stir in crushed tomatoes and vegetable stock. Add thyme, oregano, and basil. Return sausage to the skillet, cover, and simmer 15 minutes.
• Add kale and cannellini beans to the skillet. Simmer, uncovered, until sauce is thickened, about 15 minutes more. Plate drained pasta and add sauce. Top with desired amount of Parmesan cheese.