LIGHT PRIMAVERA PASTA
This light primavera pasta dish can also be served cold as a pasta salad.
Provided by Mollie
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 30m
Yield 8
Number Of Ingredients 7
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. Drain and transfer to a bowl.
- Meanwhile, heat a skillet over medium heat. Add olive oil and heat for about 30 seconds. Add yellow squash, zucchini, and garlic and saute until tender, about 5 minutes. Season lightly with salt and pepper. Add to cooked pasta, pour in dressing, and toss to combine. Serve hot or cold.
Nutrition Facts : Calories 292.3 calories, Carbohydrate 48.4 g, Fat 7.8 g, Fiber 2.3 g, Protein 8.4 g, SaturatedFat 1 g, Sodium 266.3 mg, Sugar 5.4 g
LIGHT AND EASY PASTA PRIMAVERA
Make and share this Light and Easy Pasta Primavera recipe from Food.com.
Provided by annh53182
Categories Low Cholesterol
Time 35m
Yield 10 cups, 5 serving(s)
Number Of Ingredients 18
Steps:
- Cook pasta according to package directions. DO NOT DRAIN WATER. With a slotted spoon, remove pasta and transfer to bowl and set aside. Add broccoli florets to pasta water and bring to a boil. Reduce heat and simmer for 3-4 minutes until broccoli is just tender. Drain and set broccoli aside.
- In a large, deep skillet over medium-high heat olive oil. Add garlic and onion and cook until onions are translucent.
- Add boiled broccoli and sauté for 1 minute. Then add carrots, zucchini, squash, red bell pepper, salt and pepper - sauté until just tender, about 3-4 minutes.
- Add cherry tomatoes and peas and cook for another 1-2 minutes.
- Pour in white wine, add lemon zest and lemon juice. Let simmer for 3-4 minutes.
- Add pasta to the veggies and combine thoroughly. Pour into a large serving bowl.
- Add Parmesan cheese and parsley to the veggies and pasta, stirring gently. Add additional salt and pepper to taste. Serve warm or refrigerate and serve cold.
LIGHT PASTA PRIMAVERA
The sauce on this is not a thick alfredo-type sauce, so don't expect that. It is a light sauce with a touch of garlic. My experience is that by adding the broth, I can reduce the amount of butter in the dish by quite a lot, while still maintaining a very moist and flavorful taste. If you are inclined, you can add some diced cooked chicken or some shrimp along with the pasta in Step 7.
Provided by MsBindy
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to package directions.
- Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish.
- Steam the vegetables for a about 5 minutes.
- In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes.
- Add the steamed vegetables to the sauteed mushrooms.
- Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two.
- Add the cooked and drained pasta, incorporate with the vegetables.
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