Delicious Low Fat Pasta Primavera Sauce Food

HEALTHY PASTA PRIMAVERA

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.
• Meanwhile, heat oil in an extra-large skillet over medium-high heat. Add onion; cook until softened, 2 to 3 minutes. Add asparagus, mushrooms, and squash; cook until just tender, about 5 minutes. Add tomatoes, carrot, garlic, oregano, black pepper, salt, and red pepper flakes; cook until tomatoes begin to soften, about 1 minute.
• Drain penne; stir into vegetable mixture along with 1/4 cup Parmesan cheese. Top servings with remaining cheese and serve with lemon wedges.

PASTA PRIMAVERA SAUCE

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.

LOW-FAT PASTA PRIMAVERA

Steps:

• Prepare pasta according to package directions. Drain and set aside cooked pasta.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the onions and cook until translucent, about 2 minutes. Add the carrots and cook for another 4 minutes or so. Add the garlic and cook about 30 seconds until fragrant. Remove the mixture from the pan into a bowl and set aside.
• Add the mushrooms in a single layer and saute for about 4 minutes. Remove from the pan and set aside in the bowl with the carrots.
• Add the zucchini and squash to the pan and saute until lightly golden, 4-5 minutes. Remove from the heat and add to the other cooked vegetables.
• Add the broth to the heated skillet along with the half and half. Let simmer for about 3 minutes. Stir in the Parmesan cheese. Then add the cooked pasta and all of the veggies along with the frozen peas. Stir together and let cook for about 5 minutes. The liquid should cook down. Serve with chopped herbs and more cheese if desired.

PASTA PRIMAVERA WITH ROASTED GARLIC SAUCE

Steps:

• Heat oven to 400°F.
• Place each head of garlic on separate sheet of foil. Melt 1 tsp. butter; brush evenly onto garlic. Wrap garlic (individually) in foil; place in shallow pan. Bake 45 min. or until tender. Cool 10 min.
• Separate garlic cloves; squeeze pulp into blender. Discard skins. Add lemon juice, mustard and pepper to blender; blend until smooth.
• Cook pasta as directed on package, omitting salt. Meanwhile, melt remaining butter in large skillet on medium heat. Add mushrooms, carrots and zucchini; cook 3 min. or until crisp-tender, stirring frequently. Add garlic mixture, broth, tomatoes and basil; mix well. Cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add vegetable mixture; mix lightly.

DELICIOUS LOW-FAT PASTA PRIMAVERA SAUCE

Steps:

• In a large pot combine combine all the ingredients-- yep, ALL of them together in one go!
• Heat to just boiling, cover and reduce heat to simmer.
• Cook until all vegetable are tender, approximately 45 minutes.
• Stir occasionally.
• Serve with cooked pasta of your choice!

LOWFAT SHRIMP PRIMAVERA

Steps:

• Bring salted water to boil for pasta.
• Slice vegetables thinly, except broccoli.
• Pre-cook broccoli a little in the microwave.
• When water starts boiling, add pasta to water.
• Heat nonstick pan with just a touch of olive oil (spray works fine).
• When warm, add garlic, onions, basil, salt, and peppers and stir 2 minutes or so.
• Add tomatoes with shrimp (or I used langoustine in mine) and stir constantly until it starts to turn opaque but not pink yet.
• Toss in mushrooms and broccoli. Add pepper flakes and broth. Cook, stirring constantly for another 3 minutes or so.
• Drain pasta.
• Add cornstarch to thicken sauce.
• Spoon over pasta and serve with a green salad!