Clamato Pasta Primavera With Creamy Sauce Food

CREAMY PENNE PASTA PRIMAVERA

Creamy Penne Pasta Primavera image

Asparagus, cherry tomatoes, and carrots are tossed in a delicious and rich cream sauce.

Provided by gretchen

Categories Main Dish Recipes Pasta Pasta Primavera Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

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.
Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute.
Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.

Nutrition Facts : Calories 518.3 calories, Carbohydrate 65.1 g, Cholesterol 66.1 mg, Fat 22.2 g, Fiber 5.5 g, Protein 18.4 g, SaturatedFat 12.1 g, Sodium 250 mg, Sugar 5.5 g

CREAMY PASTA PRIMAVERA

Creamy Pasta Primavera image

When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

Steps:

Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges

PASTA PRIMAVERA

Pasta Primavera image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

Ingredients

3 tablespoons olive oil
2 large carrots, peeled and sliced diagonally
1 cup bite-size broccoli pieces
1 red bell pepper, seeded and sliced into strips
2 tablespoons butter
4 ounces white mushrooms, washed and sliced
2 medium zucchini, sliced diagonally
1 medium summer squash, sliced diagonally
4 cloves garlic, minced
1/2 large onion, diced
1/2 cup chicken broth, plus more as needed
1/4 cup white wine (see Cook's Note)
1/2 cup heavy cream or half-and-half
1/2 cup grated Parmesan, plus more for serving
Salt and freshly ground black pepper
1/2 cup frozen peas
12 fresh basil leaves, chopped, plus more for serving
1 pound pasta (fettuccini), cooked according to package directions

Steps:

For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.

PASTA PRIMAVERA SAUCE

Pasta Primavera Sauce image

This pasta sauce is low-fat but doesn't taste it!

Provided by April

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Yield 6

Number Of Ingredients 19

Ingredients

1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini chunks
½ cup sliced green bell pepper
½ cup red bell pepper, sliced
2 cloves garlic, chopped
2 bay leaf
1 tablespoon olive oil
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon white sugar
½ cup water

Steps:

In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 13.8 g, Fat 2.6 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 975.5 mg, Sugar 8.1 g