RAVIOLI PRIMAVERA
In Oceanside, California, Lois McAtee relies on frozen vegetables and ravioli to hurry along this colorful main dish. It's pleasantly seasoned with minced garlic and fresh parsley.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare ravioli according to package directions. Meanwhile, in a large skillet, saute vegetables in oil for 3 minutes or until tender. Add garlic, saute for 1 minute longer or until garlic is tender. , Stir in broth. Simmer, uncovered, for 2 minutes. Stir in the parsley, salt and pepper; cook 2 minutes longer or until vegetables are tender. Drain pasta. Add to vegetables mixture; toss to coat.
Nutrition Facts :
RAVIOLI PRIMAVERA
Get dinner on the table fast with this delicious 15-minute main dish using one pan and only five ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- In 5-quart Dutch oven, cook ravioli as directed on package, adding asparagus and carrots during last 3 minutes of cooking time. Drain and return to Dutch oven.
- Stir Alfredo sauce into ravioli mixture; cook over medium heat until thoroughly heated. Top individual servings with basil.
Nutrition Facts : Calories 630, Carbohydrate 48 g, Cholesterol 140 mg, Fat 6, Fiber 3 g, Protein 20 g, SaturatedFat 24 g, ServingSize 1 Serving (1 Cup), Sodium 700 mg, Sugar 8 g, TransFat 1 g
RAVIOLI PRIMAVERA ALFREDO
This recipe is from "Woman's World" magazine, January 24, 2006. This dish just looked to scrumpious for me not to share it with all of you! I hope that you enjoy it!
Provided by SouthernBell2627
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, adding frozen veggies during the last 3-4 minutes of cooking time. Drain.
- In same pot, heat oil over medium-high heat. Add garlic, Italian seasoning, and pepper. Cook. Stir until softened. Add wine; boil 1 minute. Reduce heat to medium; stir in Alfredo sauce. Cook until hot.
- Stir in reserved pasta mixture; heat through.
- Transfer to serving bowl; sprinkle with Parmesan and parsley.
Nutrition Facts : Calories 92.6, Fat 3.2, SaturatedFat 0.7, Cholesterol 1.5, Sodium 65.8, Carbohydrate 11.9, Fiber 3.4, Sugar 0.1, Protein 3.5
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.
PASTA PRIMAVERA ALFREDO
Make a creamy Pasta Primavera Alfredo with cream cheese for savory flavor. Enjoy the broccoli and carrots in this mouthwatering Pasta Primavera Alfredo.
Provided by My Food and Family
Categories Spices
Time 25m
Yield Makes 6 servings, 1-1/3 cups each.
Number Of Ingredients 8
Steps:
- Cook spaghetti in large saucepan as directed on package, adding vegetables to the boiling water the last 3 min.
- Meanwhile, cook remaining ingredients in saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.
- Drain spaghetti mixture; return to pan. Add sauce; toss to coat.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 50 mg, Sodium 290 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 6 g, Protein 11 g
CREAMY PASTA PRIMAVERA ALFREDO
Here's a Creamy Pasta Primavera Alfredo you can have on the table in just 20 minutes-tender fettuccine, broccoli, carrots and all.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt and adding vegetables to the boiling water for the last 3 min.
- Meanwhile, microwave cream cheese and milk in microwaveable 2-cup measuring cup on HIGH 1 min.; stir until cream cheese is melted. Stir in sour cream and basil.
- Drain pasta mixture; return to saucepan. Add cream cheese sauce and 1/2 cup shredded cheese; toss to coat. Top with remaining cheeses.
Nutrition Facts : Calories 330, Fat 15 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 14 g
TORTELLINI ALFREDO
Refrigerated tortellini, ham, mushrooms and peas are treated to a mild homemade Alfredo sauce in this fast fix Chris Snyder shares. "When we're having company, I prepare this dinner shortly before guests arrive, put it in a casserole dish and keep it warm in the oven," notes the Boulder, Colorado reader.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.
Nutrition Facts : Calories 579 calories, Fat 45g fat (27g saturated fat), Cholesterol 161mg cholesterol, Sodium 812mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.
ALFREDO PASTA PRIMAVERA
This is an easy and fast dinner that has lots of flavor! I like to use about 1 cup frozen corn kernels, cooked and 1 cup ripe tomatoes, chopped, which I sprinkle on top along with the fresh parsley, if using. If I use the three cups I use whatever else I have on hand. This makes a very attractive dish to serve. Please note the prep time is for the sauce. It would vary depending on the veggies you were using.
Provided by Junebug
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook cream cheese, parmesan cheese, butter and milk over medium-low heat, until melted and well blended, stirring occasionally.
- If you are using raw veggies cook in the microwave while sauce is cooking.
- Boil pasta while sauce is cooking.
- Drain pasta and vegetables.
- Toss pasta and vegetables lightly with the sauce.
- If using dried parsley toss with the pasta and sauce.
- If using fresh parsley sprinkle over the top after it is all tossed.
Nutrition Facts : Calories 771.2, Fat 53.6, SaturatedFat 31.3, Cholesterol 203.6, Sodium 795.6, Carbohydrate 50.5, Fiber 2.1, Sugar 3.3, Protein 23.3
TORTELLINI PRIMAVERA
This is a quick pasta salad that is kicked up a notch by using tortellini instead of regular pasta. It is great for a cook-out or potluck because it doesn't include mayonnaise.
Provided by Happyschmoopies
Categories Salad 100+ Pasta Salad Recipes Tortellini Pasta Salad Recipes
Time 4h30m
Yield 5
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook tortellini at a boil until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
- Stir cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni together in a bowl. Pour in 1 cup Italian dressing and toss to coat. Cover and refrigerate for at least 4 hours. If salad looks dry, stir in an additional 1/4 cup Italian dressing before serving.
Nutrition Facts : Calories 762.4 calories, Carbohydrate 64.2 g, Cholesterol 92.3 mg, Fat 44.8 g, Fiber 4.4 g, Protein 29.2 g, SaturatedFat 14.6 g, Sodium 2160.5 mg, Sugar 8.9 g
CHICKEN PRIMAVERA ALFREDO
Sauteed chicken, mushrooms, and green and red peppers in a rich Alfredo sauce.
Provided by Carrie Asta-Pyros
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
- Melt 1/4 cup butter in a large skillet over medium heat; cook and stir chicken and garlic in butter until chicken is browned. Add mushrooms, green bell pepper, and red bell pepper; cook and stir until vegetables are tender.
- Melt remaining 1/2 cup butter with half the heavy cream in a large saucepan over medium heat. Gradually add Parmesan cheese, alternating with pieces of cream cheese, stirring constantly. Stir in remaining heavy cream, simmering until sauce has thickened, about 5 minutes. Stir chicken and vegetable mixture into cream sauce.
- Transfer pasta to the saucepan and stir in egg. Cook and stir for 1 minute and serve immediately.
Nutrition Facts : Calories 974 calories, Carbohydrate 61.5 g, Cholesterol 267.9 mg, Fat 70.8 g, Fiber 3.5 g, Protein 27 g, SaturatedFat 43.1 g, Sodium 440.6 mg, Sugar 4.4 g
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