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
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
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
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
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.
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
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
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