Hearty Tuscan Pasta Primavera Recipes

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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



Light Primavera Pasta image

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

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

HEARTY TUSCAN PASTA PRIMAVERA

A special blend of herbs gives this pasta primavera hearty Tuscan flavor.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 7



Hearty Tuscan Pasta Primavera image

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add chicken; cook and stir 8 to 10 min. or until done. Add peppers and zucchini; cook and stir 4 min. or until crisp-tender. Add spinach; cook and stir until wilted.
  • Drain pasta. Add to skillet. Sprinkle with cheese.

Nutrition Facts : Calories 320, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g

2-2/3 cups penne pasta, uncooked
2 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 red pepper, cut into thin strips
1/2 cup thin zucchini slices
2 cups loosely packed baby spinach leaves
1/4 cup KRAFT Grated Parmesan Cheese

PASTA PRIMAVERA

Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12



Pasta Primavera image

Steps:

  • Preheat the oven to 450 degrees F.
  • On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
  • Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
  • Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.

3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

TURKEY PASTA PRIMAVERA

Whip up an easy skillet chicken and veggie topper for pasta. Dinner's ready in minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8



Turkey Pasta Primavera image

Steps:

  • Cook and drain fettuccine as directed on package.
  • Meanwhile, in 10-inch skillet, heat dressing over medium-high heat. Add vegetable mixture; cook, stirring occasionally, until crisp-tender.
  • Stir in turkey, tomatoes and salt. Cook about 3 minutes or just until turkey is hot. Spoon turkey mixture over fettuccine. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 65 mg, Fiber 6 g, Protein 33 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 5 g, TransFat 0 g

1 package (9 oz) refrigerated fettuccine or linguine
2 tablespoons Italian dressing
1 bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
2 cups cut-up cooked turkey or chicken
2 large tomatoes, seeded, chopped (2 cups)
1 teaspoon salt
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

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