Garden Primavera Fettuccine Recipes

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

Garden Primavera image

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

Ingredients

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

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

Garden Vegetable Primavera image

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.

Ingredients

8 ounces uncooked fettuccine
2 medium zucchini, coarsely chopped
1 medium carrot, sliced
1 teaspoon Italian seasoning
1/4 teaspoon salt
1 tablespoon olive oil
1 cup grape tomatoes
2 garlic cloves, minced
1/2 cup reduced-sodium chicken broth
1/3 cup white wine
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil

GARDEN PRIMAVERA FETTUCCINE

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

Garden Primavera Fettuccine image

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

Ingredients

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

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

Garden Primavera Fettuccine image

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

Ingredients

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

SUMMER GARDEN PASTA

Provided by Ina Garten

Time 4h20m

Yield 6 servings

Number Of Ingredients 9

Summer Garden Pasta image

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.

Ingredients

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

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

Garden Pasta Primavera image

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

Ingredients

1 tablespoon olive oil, divided
1 medium onion, sliced
1/2 teaspoon sea salt (optional)
1 yellow pepper, sliced
2 garlic cloves, minced
1 medium zucchini, halved and sliced
1/2 cup dry white wine
1/4-1/2 teaspoon fresh ground pepper
16 ounces whole wheat penne (any pasta will do)
1 1/2 cups fresh peas (frozen will work)
1/4 cup mint leaf, chopped finely
4 ounces reduced-fat feta cheese, crumbled

FETTUCCINE PRIMAVERA

This delicious dish from field editor Cassandra Corridon of Frederick, Maryland is chockfull of crisp-tender vegetables that are delicately seasoned with garlic, cheese and chicken broth. You can serve it either as a colorful side dish or a meatless main course.

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 11

Fettuccine Primavera image

Steps:

Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 364 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 404mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 6g fiber), Protein 17g protein.

Ingredients

4 ounces uncooked fettuccine
1/2 cup fresh cauliflowerets
1/2 cup fresh snow peas
1/2 cup fresh broccoli florets
1/4 cup julienned carrot
1 tablespoon canola oil
1/2 cup julienned zucchini
1/4 cup julienned sweet red pepper
2 to 3 garlic cloves, minced
1/3 cup chicken broth
1/4 cup grated Romano cheese

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Garden Primavera Fettuccine Recipes

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

GARDEN VEGETABLE PRIMAVERA

GARDEN PRIMAVERA FETTUCCINE

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!"

SUMMER GARDEN PASTA

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

FETTUCCINE PRIMAVERA

This delicious dish from field editor Cassandra Corridon of Frederick, Maryland is chockfull of crisp-tender vegetables that are delicately seasoned with garlic, cheese and chicken broth. You can serve it either as a colorful side dish or a meatless main course.

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