Light Primavera Pasta Recipes

LIGHT PASTA PRIMAVERA

Light Pasta Primavera image

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

Ingredients

1 lb penne pasta
4 tablespoons butter
8 ounces sliced mushrooms
1 tablespoon minced garlic
9 baby carrots, julienne cut
4 cups broccoli (or asparagus, snow peas, etc)
1/2 cup vegetable broth
1/2 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1 teaspoon dried basil
salt and pepper, to taste
parmesan cheese, to taste sprinkled on top

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.

LIGHT AND EASY PASTA PRIMAVERA

Light and Easy Pasta Primavera image

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

Ingredients

8 ounces gemelli pasta
2 cups broccoli florets
1 tablespoon extra virgin olive oil
2 tablespoons minced garlic
1/2 onion, diced
1 carrot, peeled sliced thin
1 medium zucchini, sliced into small chunks
1 medium yellow squash, sliced into small chunks
1 red bell pepper, sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen peas
10 -12 cherry tomatoes, halved
1/2 cup white wine
2 teaspoons lemon zest
1 lemon, juice of
1/3 cup parmesan cheese
1 tablespoon fresh parsley, chopped

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 PRIMAVERA PASTA

Light Primavera Pasta image

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

Ingredients

1 (16 ounce) package penne pasta (such as Barilla® Plus)
3 tablespoons olive oil
1 yellow squash, sliced and quartered
1 zucchini, sliced and quartered
½ teaspoon minced garlic
½ (16 ounce) bottle light Parmesan-peppercorn dressing (such as Cains®)
salt and ground black pepper to taste

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

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