CHICKEN PASTA PRIMAVERA
Make dinnertime easier with our tasty Chicken Pasta Primavera! This Healthy Living Chicken Pasta Primavera recipe is ready to enjoy in under 20 minutes.
Provided by My Food and Family
Categories Healthy Living Dinner Recipes
Time 17m
Yield Makes 3 servings, 1-1/3 cups each.
Number Of Ingredients 5
Steps:
- Cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender.
- Add chicken and linguine; cook an additional 2 min. or until heated through, stirring occasionally.
- Stir in the cheese.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 24 g
SHRIMP AND PASTA PRIMAVERA
This came from the first onslaught of zucchini from my garden, coupled with a handful of this-n-that from the fridge. A very forgiving recipe - more of a technique to me - as the ingredients can be interchanged to suit tastes and fridge contents.
Provided by Ma Field
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. Drain and keep warm.
- Meanwhile, melt butter in large nonstick skillet over medium heat. Add olive oil and garlic. (the olive oil keeps the butter from scorching).
- Saute garlic for about 1 minute.
- Add vegetables and saute until just crisp-tender.
- Add shrimp and saute until just heated through.
- Season lightly with salt and pepper.
- Squeeze juice of half a lemon over all. Continue to cook about 2 minutes until juices have been reduced by about half.
- Remove from heat.
- Toss vegetables and shrimp with pasta. Serve topped with parmesan cheese and additional salt and pepper if desired.
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees 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 mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
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.
EASY PASTA PRIMAVERA
Pasta Primavera is a classic Italian American recipe that's loaded with spring vegetables. It has a light and fresh sauce and is the perfect break from heavier winter foods!
Provided by Natasha Bull
Categories Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Prep your ingredients and boil water for your pasta (cook it al dente according to package directions). Add the oil and butter to a skillet over medium-high heat.
- Once the pan is hot, add the vegetables and garlic and sauté, stirring often, for about 5 minutes until the vegetables are tender-crisp.
- Stir in the lemon juice, Italian seasoning, and basil.
- Before draining the pasta, add a splash of the pasta water (a tablespoon or two) to the skillet. Drain the pasta and add it to the pan and toss. Just before serving, stir in the parmesan cheese. Season with salt & pepper as needed.
Nutrition Facts : Calories 381 kcal, Carbohydrate 51 g, Protein 14 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 268 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
PASTA PRIMAVERA
I made this for my Mum one night when she wasn't feeling up to cooking supper. She enjoyed it so much that it's become a favorite! The prep time is using frozen veggies.
Provided by KT_Z4571
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In large pot, bring water to a boil. Pour in pasta.
- Meanwhile, in a large skillet, heat olive oil and add the vegetables. Cook through.
- Once pasta is cooked, drain, and then add the butter and parmesan cheese. Stir together. Salt and pepper to taste.
- Add pasta to the veggies in skillet. Mix. Serve with extra parmesan cheese on top. Yummy!
Nutrition Facts : Calories 530.9, Fat 21.9, SaturatedFat 4.6, Cholesterol 7.3, Sodium 448.8, Carbohydrate 70.9, Fiber 3.7, Sugar 3.1, Protein 18
CHICKEN PASTA PRIMAVERA
"This colorful combination of chicken, pasta and vegetables is very popular at my house," notes Raelynn Bulkley from Pleasant Grove, Utah. Coated in a creamy sauce, the made-in-minutes meal is sure to be well-received at your house, too.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in butter until chicken is no longer pink. Add garlic; cook 1 minute longer. Add the vegetables and cream; cook until vegetables are tender. , Drain pasta. Add the pasta, cheese, salt and pepper to skillet; cook and stir until heated through.
Nutrition Facts : Calories 580 calories, Fat 30g fat (18g saturated fat), Cholesterol 151mg cholesterol, Sodium 1027mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 4g fiber), Protein 38g protein.
SKILLET ZUCCHINI PRIMAVERA
Full of zucchini and mushrooms, this vegetarian Skillet Zucchini Primavera makes for a quick, one-pot meal, perfect for a veggie-filled weeknight dinner.
Provided by Sarah | Curious Cuisiniere
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- In a large, non-stick skillet, heat oil over medium heat. Add onions and saute until the onions are soft, 3-5 minutes.
- Add the sliced mushrooms, seasonings, beef broth, tomatoes, and pasta. Reduce the heat to medium low. Simmer, covered 78 minutes, until the pasta starts to get tender.
- Add the zucchini and continue to cook, uncovered, for 4-6 minutes, until pasta is tender and sauce has thickened.
Nutrition Facts : Calories 306 kcal, Carbohydrate 55.1 g, Protein 15.8 g, Fat 3.2 g, SaturatedFat 0.6 g, Cholesterol 55 mg, Sodium 744 mg, Fiber 3.9 g, Sugar 7.7 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
PRIMAVERA PASTA SKILLET
Spaghetti sauce, Parmesan and mozzarella come together with your choice of fresh vegetables to make this quick and easy Primavera Pasta Skillet.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield Makes 4 servings, about 1-3/4 cups each.
Number Of Ingredients 5
Steps:
- Mix vegetables, sauce and 2 cups water in 12-inch skillet. Bring to boil.
- Stir in pasta. Reduce heat to medium-low; cover.
- Simmer 15 minutes or until pasta is tender. Sprinkle with cheeses; cover. Cook 2 minutes or until cheeses are melted.
Nutrition Facts : Calories 510, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 23 g
EASY PASTA PRIMAVERA RECIPE
Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 16
Steps:
- Heat oven to 450 degrees F.
- Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
- Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
- While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
- Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
- Sprinkle Parmesan cheese and serve immediately.
Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving
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