Low Fat Creamy Pasta Primavera Food

HEALTHY PASTA PRIMAVERA

Steps:

• Bring a pan of salted water to the boil and put a steamer (or colander) over the water. Steam the beans, asparagus and peas until just tender, then set aside. Boil the pasta following pack instructions.
• Meanwhile, fry the leeks gently in the oil and butter for 5 mins or until soft. Add the fromage frais to the leeks and very gently warm through, stirring constantly to ensure it doesn't split. Add the herbs and steamed vegetables with a splash of pasta water to loosen.
• Drain the pasta and stir into the sauce. Adjust the seasoning, then serve scattered with the cheese and drizzled with a little extra olive oil.

LOW FAT CREAMY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions.
• Saute garlic in oil, adding carrots and green vegetables.
• Cover and simmer for 5 minutes.
• Remove from heat.
• Blend yogurt and cheese in blender until smooth.
• Drain pasta.
• Toss with remaining ingredients to sprinkle on top.
• Serve hot with extra grated cheese.

VEGAN PASTA PRIMAVERA

Steps:

• Heat the olive oil in a large saucepan over medium heat.
• Cook the onion, garlic, and basil until the onion becomes translucent, about 5-7 minutes.
• Stir-in the flour to coat everything.
• Slowly add the coconut milk and vegan no-chicken broth stirring constantly.
• Stir-in the nutritional yeast, then cook over low heat until the mixture thickens.
• Steam together the broccoli and carrot until slightly crunchy. Drain and add to the sauce along with the mushrooms and peas.
• Add salt and pepper to taste, then cook until heated through.
• Cook the pasta according to package directions, then serve sauce over pasta.

VEGAN PASTA PRIMAVERA (LOW CARB)

Steps:

• Heat the olive oil in a non-stick skillet.
• Add the onion and celery and saute for a few minutes, at least until the onions start to get a bit transparent.
• Add the garlic, saute for a minute or two, then add the peppers and saute with the mushrooms for another minute or two.
• Add the herbs and sangria and reduce the sangria to about 1/2. This should take only a few minutes.
• Turn off the heat and set aside.
• Cook your pasta. Dreamfields spaghetti takes 8 minutes.
• When done top the pasta with the cooked veggies and a little romano cheese.
• Have it with a small glass of sangria or red wine.
• Bon Appetit!

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.

CREAMY PASTA PRIMAVERA

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.)

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!

PASTA PRIMAVERA

Steps:

• Preheat oven to 450°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 mixture in a large bowl to combine.
• Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with the salt and pepper, to taste.
• Sprinkle with the Parmesan and serve immediately.

CREAMY PASTA PRIMAVERA

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.