CREAMY GARLIC PENNE PASTA
This is a delicious, super quick side or main dish. I got it from the back of a pasta box and it is yummy!
Provided by Karen..
Categories Penne
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter and add garlic in a medium sauce pan.
- Cook over medium for 1 minute.
- Add flour and cook 1 minute, stirring constantly.
- Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens.
- Add parsley, salt, pepper and cheese.
- Stir until cheese is melted.
- Toss hot pasta with sauce and serve immediately.
CREAMY PASTA PRIMAVERA
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
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
CREAMY PASTA PRIMAVERA
Fresh zucchini and asparagus team up with penne pasta, chicken and two kinds of cheese for a delicious way to get some veggies on the table.
Provided by My Food and Family
Categories Chicken
Time 30m
Yield 6 servings, 1-1/3 cups each
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, omitting salt.
- Meanwhile, heat dressing in large skillet on medium heat. Add chicken and vegetables; cook 10 to 12 min. or until chicken is done, stirring frequently. Add broth and Neufchatel; cook 1 min. or until Neufchatel is completely melted and sauce is well blended, stirring constantly. Stir in Parmesan.
- Drain pasta; return to pan. Add chicken mixture; mix lightly. Cook 1 min. or until heated through. (Sauce will thicken upon standing.)
Nutrition Facts : Calories 420, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 36 g
CREAMY CHICKEN PRIMAVERA RECIPE
This tasty chicken pasta dish is perfect for an easy weeknight meal. Creamy chicken primavera is made with simple ingredients and fresh veggies and is ready to serve in 30 minutes.
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Bring 4 cups of water to a boil. Add in pasta and cook until al dente.
- While pasta is cooking, in a large skillet or frying pan, add in olive oil and cook the chicken pieces.
- Once chicken is thoroughly cooked, add in cream, parmesan cheese, butter, carrots , onion, broccoli, and seasonings. Stir on medium heat until sauce begins to boil. Once it begins to boil, turn down the heat and let the sauce simmer, uncovered for 10 minutes.
- Stir in tomatoes, allowing them to simmer in the sauce for the last five minutes. Sauce will thicken as it simmers.
- Remove from heat and garnish with parsley.
- Serve immediately over cooked pasta.
Nutrition Facts : Calories 796 kcal, Carbohydrate 54 g, Protein 37 g, Fat 48 g, SaturatedFat 27 g, Cholesterol 215 mg, Sodium 639 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
PENNE PASTA PRIMAVERA
Penne Pasta Primavera is a delicious and healthy meal that is full of crunchy veggies and tender pasta. Finished off with a simple sauce of chicken broth and fresh lemon juice and topped with Parmesan cheese, this easy meal will quickly become a family favorite.
Provided by Kristin Maxwell
Categories Main
Time 30m
Number Of Ingredients 14
Steps:
- Bring a pot of salted water to a boil and cook the penne pasta to just before al dente (1 minute less than package instructions). Reserve ¼ cup of pasta water, drain and set aside.
- Meanwhile, heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the onion and cook until translucent; 1-2 minutes. Stir in vegetables in the following order, cooking and stirring for 1-2 minutes after each addition: Carrots, broccoli, red bell pepper, asparagus or zucchini, minced garlic. Add another tablespoon of butter to the skillet if it starts looking a little dry, usually just before the asparagus. Season vegetables with a pinch of salt and pepper, then transfer to a plate and set aside.
- To the skillet, add a tablespoon of butter, 3/4 cup chicken broth, ¼ cup lemon juice and ¼ of cup pasta water. Bring to a boil and simmer until slightly reduced; 2-3 minutes. Stir in the pasta and continue to simmer until sauce is reduced by half; 3-4 minutes. Stir in vegetables and season with salt and pepper as desired.
- Top with fresh grated Parmesan cheese and serve immediately. Garnish with fresh minced parsley and serve with lemon wedges if desired.
Nutrition Facts : Calories 185 kcal, Carbohydrate 37 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Sodium 187 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
CHICKEN PENNE PRIMAVERA
This one-dish meal is lemony, creamy, vegetable-y, and delicious. The amounts (and even types) of vegetables could be changed depending on your tastes. Just leave out the chicken to make this meal vegetarian.
Provided by Tee Lee
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat large skillet over medium-high heat.
- Add 2 tablespoons olive oil to pan, season chicken breasts with lemon-pepper seasoning and add chicken to pan.
- Cook chicken 5 minutes on each side, or until juices run clear, and set cooked chicken aside, let cool and cut into slices.
- In a large stockpot cook pasta according to directions on package.
- Add 2 more tablespoons olive oil to pan, along with asparagus, carrots and broccoli.
- Stir in remaining lemon pepper and Italian seasonings, and cook about 4 minutes, until vegetables are cooked through but still slightly crisp.
- Add mushrooms, peas and garlic, then remove from heat.
- Add lemon juice and zest, cool 1-2 minutes (so milk won't curdle), then add wine, milk and cornstarch mixed with water.
- Return to burner and heat to boiling for 2 minutes, stirring constantly.
- Remove from heat, add cheese, pasta and chicken, mix well and serve.
Nutrition Facts : Calories 506.5, Fat 15, SaturatedFat 3.9, Cholesterol 76.8, Sodium 222.4, Carbohydrate 53.3, Fiber 6.2, Sugar 6, Protein 41
CREAMY PENNE PRIMAVERA
This tasty penne pasta primavera dish has a white cheese base. Great for potlucks and large groups.
Provided by IamSam
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Butter a 9x13-inch baking pan.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, for 9 minutes.
- While pasta cooks, place cream cheese into a medium saucepan over medium heat. Add 1/2 of the Italian salad dressing, mayonnaise, sour cream, and milk. Whisk until creamy and melted, 3 to 4 minutes. Add 1/2 of the Parmesan cheese; whisk cheese sauce again until creamy, 3 to 4 minutes. Reduce heat to low.
- Place spinach in a microwave-safe bowl and microwave on high power until soft, about 2 minutes. Transfer to a cutting board and chop.
- Heat oil in a skillet over medium-high heat. Add mushrooms, onion, and garlic; saute until soft, 5 to 7 minutes. Reduce heat to low and keep warm.
- Drain the pasta, rinse the pot, and return pasta to the clean pot.
- Stir cheese sauce into pasta until coated. Add cooked spinach and onion mixture; stir. Add red bell pepper and remaining Italian dressing. Season with paprika, salt, and pepper. Stir well. Pour into the prepared baking pan. Top with remaining Parmesan cheese.
- Bake in the preheated oven until bubbly and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 668.9 calories, Carbohydrate 52.2 g, Cholesterol 49.9 mg, Fat 44.3 g, Fiber 5.4 g, Protein 18.3 g, SaturatedFat 13.6 g, Sodium 1292.8 mg, Sugar 8.9 g
CREAMY PASTA PRIMAVERA WITH HAM
It's true, primavera vegetables are often the stars of this type of pasta dish. But we'd like to give a shout-out to the ham and creamy sauce in this one.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 14 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Cook pasta in Dutch oven as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
- Meanwhile, melt butter in large saucepan on low heat. Add garlic; cook and stir 1 min. Stir in flour; cook and stir 2 min. Gradually stir in broth; cook on medium heat until mixture boils and thickens, stirring constantly. Add cream cheese, Italian cheese blend and 1/4 cup Parmesan; cook and stir 2 min. or until cheeses are melted and sauce is well blended.
- Heat oven to 375ºF. Drain pasta mixture; return to pan. Add cheese sauce and ham; mix lightly. Spoon into 13x9-inch baking dish sprayed with cooking spray; sprinkle with remaining Parmesan.
- Bake 20 min. or until heated through.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
ONE POT CREAMY PASTA PRIMAVERA
One Pot Creamy Pasta Primavera is a quick meatless meal, ready in less than 30 minutes. Fresh seasonal vegetables and pasta are coated in a creamy herb sauce.
Provided by Heather
Categories Main Course
Number Of Ingredients 10
Steps:
- In a saute pan over medium heat, add broth and pasta. Bring to a boil, cover, and reduce heat to low.
- Consult pasta's cooking directions for al dente pasta. Cook pasta until 7 minutes remain, then add vegetables, Italian seasoning, salt, pepper, and red pepper flakes. Stir, cover, and cook for remaining 7 minutes. Pasta and vegetables should be cooked through and most of liquid should be absorbed.(ex: if pasta takes 12 minutes to cook to al dente, cook for 5 minutes, add vegetables, then cook for remaining 7 minutes).
- Uncover pan and add heavy cream, lemon juice, and parmesan cheese. Stir and cook for 1 minute, or until cheese has melted.
- Remove from heat and allow to set for 5 minutes before serving. Sauce will continue to thicken as it stands.
Nutrition Facts : Calories 393 kcal, Carbohydrate 49 g, Protein 15 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 49 mg, Sodium 985 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
PASTA PRIMAVERA
A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
- Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Add red onion and carrot and saute 2 minutes.
- Add broccoli and bell pepper then saute 2 minutes.
- Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
- Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
- Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
- Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
Nutrition Facts : Calories 415 kcal, Carbohydrate 57 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 198 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
CREAMY PENNE PASTA PRIMAVERA
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
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
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
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.
30 WAYS TO COOK PENNE PASTA
This collection of easy Penne Pasta Recipes will give you plenty of ideas to cook with your favorite pasta shape. For something super simple, try this olive oil garlic penne:
Provided by GypsyPlate
Categories Pasta Recipes
Number Of Ingredients 5
Steps:
- Cook penne according to directions on package.
- Heat olive oil in a skillet over medium heat. Add garlic and sauté 1-2 minutes, until garlic starts to get fragrant.
- Toss in pasta and season with salt and pepper.
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CREAMY PENNE PASTA PRIMAVERA - EASY RECIPE CHEF
From easyrecipechef.com
Category PASTACalories 470 per serving
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in red onion and asparagus and saute 5 to 7 minutes until asparagus is tender crisp.
- Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through, 1 to 2 minutes.
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VEGAN CREAMY PASTA PRIMAVERA (GLUTEN-FREE) - EATING BY ELAINE
From eatingbyelaine.com
5/5 (1)Category EntreeServings 6Total Time 25 mins
- Bring water to a rolling boil in a large pot or dutch oven. Add salt and pasta and cook according to package instructions (until al dente ideally).
- While the pasta cooks, add oil, sliced onion, bell pepper, carrot and romanesco or broccolini florets to a 12-inch cast iron skillet. Sprinkle lightly with salt to help draw out the moisture from the veggies. Cook for five minutes over medium heat tossing occasionally. Add asparagus, toss and cook another five minutes. Continue cooking until the veggies are tender. Be careful not to overcook. Add the tomatoes during the last minute of cooking.
- While the pasta and veggies are cooking, add drained cashews, filtered water, garlic, lemon zest and juice, maple syrup, salt and pepper to a high speed blender and blend on the highest speed for one minute until smooth and creamy. Set aside.
- Once the pasta is done cooking, reserve 1 cup of the pasta water and drain the rest. Place the cooked pasta back in the dry pot with the burner off. Pour the creamy lemon sauce overtop the cooked pasta. Add the cooked veggies and toss everything well to combine. Add pasta water a little at a time to reach desired sauce consistency. I usually like to add 1/2 cup of the reserved pasta water.
CREAMY ONE-POT PENNE PRIMAVERA WITH SHRIMP - EATINGWELL
From eatingwell.com
Category Healthy One-Pot MealsCalories 373 per serving
- Combine pasta, garlic and water in a large, high-sided skillet. Bring to a boil over medium-high heat; reduce heat to maintain a gentle boil and cook, stirring frequently, for 8 minutes. Add broccoli, bell pepper, salt and pepper; cook, stirring often, until the vegetables and pasta are tender, about 5 minutes more. Reduce heat to low and add Parmesan a few tablespoons at a time, tossing the pasta between each addition until well coated.
- Stir in shrimp and spinach; cook, tossing constantly, until the spinach is wilted and the shrimp is cooked through, about 5 minutes. Remove from heat and stir in tomatoes. Serve immediately.
VEGAN PASTA PRIMAVERA WITH CREAMY ... - AMBITIOUS KITCHEN
From ambitiouskitchen.com
5/5 (61)Total Time 2 hrs 20 minsCuisine American, ItalianCalories 571 per serving
- First make your sauce: soak the cashews in 2 cups of warm water for at least 2 hours; otherwise I've found that you can easily speed up the process by adding the raw cashews to a pot with water and placing over high heat. Bring water to a boil, then immediately turn off the heat; let the cashews sit for about 30 minutes in the hot water, then drain.
- Once the cashews have finished soaking you'll be ready to make the sauce: add drained cashews, ½ cup fresh water, fresh lemon juice, garlic, salt, onion powder and black pepper to a blender. Blend on high until sauce comes together. If you want a bit of a thinner sauce, add 1-2 tablespoons more water. Set aside until ready to use.
- While your pasta boils, you can cook your vegetables. Add olive oil to a large pot and place over medium heat. Once oil is hot, add the onion, carrot, red bell pepper and broccoli; saute for 3-4 minutes, stirring occasionally. Next add in the zucchini and cook for 2 minutes, or until all the veggies are tender, but still have a little crisp to them. Finally stir in the tomatoes and italian seasoning and cook for 1 minute more.
VEGAN COCONUT PENNE PRIMAVERA - I LOVE VEGAN
From ilovevegan.com
4.8/5 (9)Category PastaServings 4-6Total Time 30 mins
- In same pan heat vegan butter over medium-high heat. Sauté broccoli and carrots for 3 minutes before adding red bell pepper and garlic and sautéing for an additional 3 minutes. Add the peas and green onion and cook until vegetables are just tender.
- Whisk in the flour, garlic powder, onion powder and nutritional yeast. Cook for one minute. Slowly whisk in coconut milk and veggie broth and bring to a simmer (the sauce should thicken slightly.) Add cooked penne noodles, lemon juice, black pepper, and stir well. Taste and adjust seasonings to suit your preferences.
PASTA PRIMAVERA WITH GREENS RECIPE - PACIFIC FOODS
From pacificfoods.com
5/5 (1)Category EntreesServings 4
- Add penne pasta and cook according to package directions. In the last 3 minutes of cooking, add peas, asparagus and kale. Drain pasta and vegetables and reserve ½ cup vegetable broth.
- Prepare green sauce: to a high-speed blender add olive oil, chives, parsley, pine nuts, parmesan cheese, lemon juice, lemon zest, sea salt, black pepper, and ¼ cup reserved vegetable broth. Pulse until sauce is smooth. If the sauce is too thick, add in another tablespoon of reserved vegetable broth.
CREAMY PASTA PRIMAVERA - SALT & LAVENDER
From saltandlavender.com
5/5 (2)Category Main CourseCuisine AmericanTotal Time 35 mins
- Boil a large, salted pot of water for the pappardelle and it cook al dente according to package directions.
- Add the soffritto base (make sure to get some of the oil as well as the vegetables) to a skillet over medium-high heat. Add the asparagus, peas, bell pepper, zucchini, and garlic to the skillet and sauté, stirring often, for 5 minutes or until the vegetables are tender-crisp. Remove the vegetables from the skillet (I just add them to a bowl).
- Add the chopped tomato, lemon juice, Italian seasoning, and cream to the skillet. Let it bubble for about 3 minutes or until it's somewhat thickened.
CREAMY PASTA PRIMAVERA - THE STAY AT HOME CHEF
From thestayathomechef.com
4.8/5 (8)Calories 470 per servingCategory Pasta
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add in red onion and asparagus and saute 5 to 7 minutes until asparagus is tender crisp.
- Add in peas, tomatoes, and artichoke hearts and stir briefly until heated through, 1 to 2 minutes.
EASY PASTA PRIMAVERA RECIPE (NO CREAM) | A MIND "FULL" MOM
From amindfullmom.com
5/5 (9)Total Time 22 minsCategory Main CourseCalories 375 per serving
- Drop pasta into rapidly boiling water and stir well the first minute to keep the pasta from sticking together. Cook for 1 minute LESS than package time indicates.
EASY PASTA PRIMAVERA FOR TWO - BAKING MISCHIEF
From bakingmischief.com
5/5 (2)Total Time 25 minsCategory DinnerCalories 446 per serving
- Put a medium pot of salted water on to boil for the pasta and cook pasta according to package instructions.
- While your pasta is cooking, in a large skillet, over medium to medium-high heat, melt butter. Add chicken breast, sprinkle with salt, and cook until cooked through. Transfer cooked chicken to a plate and tent with foil to keep warm.
- Return pan to heat and add bell pepper and garlic. Cook over medium heat for 4 to 6 minutes, until vegetables just begin to soften.
- Add tomatoes and spices, bring to a simmer, and cook, stirring occasionally, until mixture becomes thick and saucy, about 6 to 10 minutes (different brands of tomatoes will vary). Stir in cooked chicken and simmer for 1 minute more or until chicken is hot.
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