BAKED PASTA PRIMAVERA
Bake veggies with creamy sauce and pasta for a yummy summertime dish-and with Reynolds Wrap® Pan Lining Paper there's no cleanup!
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 45m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Line a 2-quart rectangular baking dish with Reynolds Wrap® Pan Lining Paper, parchment side up. No need to grease dish.
- Cook the pasta according to package directions in a Dutch oven, adding the carrots, peas, squash, and/or asparagus for the last 3 minutes of cooking time. Drain, reserving 1/4 cup of the pasta water. Return the pasta mixture to the Dutch oven. Cover and set aside.
- Melt butter in a medium saucepan; whisk in flour and salt. Whisk in the milk, chicken broth, and goat cheese. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Stir in the reserved pasta water, tomatoes, 1/4 cup of the Parmesan cheese, basil, and oregano.
- Pour milk mixture over the pasta mixture, tossing to coat. Spoon pasta mixture into prepared baking dish. Sprinkle with the almonds and remaining 1/4 cup Parmesan cheese.
- Bake 15 to 20 minutes or until the mixture just starts to turn golden and the sauce is bubbly.
Nutrition Facts : Calories 269.5 calories, Carbohydrate 30.2 g, Cholesterol 25.9 mg, Fat 11.5 g, Fiber 3.2 g, Protein 12.5 g, SaturatedFat 6.3 g, Sodium 368.5 mg, Sugar 4.9 g
PRIMAVERA TURKEY PASTA BAKE
Put this creamy Primavera Turkey Pasta Bake in the oven for a new take on pasta primavera. Perfect for weeknights, this turkey pasta bake is primo.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook turkey in large nonstick skillet on medium heat until done, stirring occasionally; drain. Return turkey to skillet. Add chicken broth, dressing, Neufchatel and Italian seasoning; stir. Cook 2 to 3 min. or until Neufchatel is completely melted and mixture is well blended, stirring frequently. Remove from heat.
- Drain pasta. Add to turkey mixture along with the spinach, tomatoes and 1 cup cheese; mix lightly.
- Spoon into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 500, Fat 27 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 95 mg, Sodium 850 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 3 g, Protein 37 g
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
HERBED BAKED PASTA PRIMAVERA
This rigatoni dish is tossed with fresh parsley and basil, vegetables and three cheeses and baked until golden brown.
Provided by Food Network Kitchen
Time 1h5m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Heat 2 tablespoons of the olive oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Stir in the ricotta, basil and parsley and season with salt and pepper.
- While the sauce simmers, heat the remaining tablespoon oil in a medium skillet over medium heat. Add the zucchini and cook, stirring occasionally, until crisp tender, about 4 minutes. Add the carrots and peas and cook, stirring, just until the carrots start to wilt, about 2 minutes. Transfer to a large bowl.
- Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
- Add the tomato sauce, half of the mozzarella and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining mozzarella and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta rest for about 10 minutes before serving.
TURKEY PRIMAVERA
Steps:
- Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth.
- Heat the remaining stock, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
- Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling. Toss with the spaghetti and cheese.
- Tip: To save time, you can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe.
PASTA PRIMAVERA WITH ITALIAN TURKEY SAUSAGE
A delicious dish created from the fresh bounty of my garden. My whole family has seconds when we have this meal!
Provided by KATHYP100
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
- Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
- Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.
Nutrition Facts : Calories 477.3 calories, Carbohydrate 50.1 g, Cholesterol 38.3 mg, Fat 21.8 g, Fiber 4.7 g, Protein 20.5 g, SaturatedFat 4.4 g, Sodium 620.9 mg, Sugar 3.3 g
TURKEY PASTA PRIMAVERA
This is a fast, easy and satisfying recipe that uses a wide array of vegetables and leftover turkey. My kids will eat vegetables when they're in a sauce, so I'm always on the lookout for a new way to serve them.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes., Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.
Nutrition Facts : Calories 333 calories, Fat 8g fat (0 saturated fat), Cholesterol 50mg cholesterol, Sodium 348mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
PASTA PRIMAVERA BAKE
Delight in an easy entrée this evening with our Pasta Primavera Bake. Ready in only 40 minutes, this Pasta Primavera Bake is a perfect weeknight dish.
Provided by My Food and Family
Categories Home
Time 40m
Yield Makes 7 servings, about 1 cup each.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix vegetables and pasta in 2-qt. baking dish sprayed with cooking spray; set aside.
- Melt 2 Tbsp. of the margarine in small saucepan on medium-low heat. Stir in flour until well blended; cook and stir 2 to 3 min. or until hot and bubbly. Gradually add milk, stirring until well blended. Add garlic powder and salt; stir. Bring to boil, stirring constantly. Reduce heat to medium-low; cook and stir until thickened. Stir in 1/4 cup of the cheese. Pour over pasta mixture; mix lightly. Set aside. Melt remaining 2 Tbsp. margarine; toss with the combined cracker crumbs and remaining 2 Tbsp. cheese. Sprinkle evenly over casserole.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 3.5 g, TransFat 1.5 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 12 g
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