Creamy Primavera With Zucchini In A Sun Dried Tomato Sauce Recipes

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

Creamy Penne Pasta Primavera image

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

Ingredients

2 cups penne pasta
2 teaspoons olive oil
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 carrots, cut into strips
2 cups cherry tomatoes, halved
1 clove garlic, minced, or more to taste
1 cup grated Parmesan cheese
1 cup heavy whipping cream
¼ teaspoon ground black pepper

PASTA PRIMAVERA SAUCE

This pasta sauce is low-fat but doesn't taste it!

Provided by April

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Yield 6

Number Of Ingredients 19

Pasta Primavera Sauce image

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.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 13.8 g, Fat 2.6 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 975.5 mg, Sugar 8.1 g

Ingredients

1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini chunks
½ cup sliced green bell pepper
½ cup red bell pepper, sliced
2 cloves garlic, chopped
2 bay leaf
1 tablespoon olive oil
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon white sugar
½ cup water

CREAMY PASTA PRIMAVERA -- EASY!

Thanks to Bert for the inspiration for this recipe, which is very easy to make if you need a quick meal. You can add any veggies you like to this dish.

Provided by Sackville

Categories Vegetable

Time 20m

Yield 2-3 serving(s)

Number Of Ingredients 10

Creamy Pasta Primavera -- Easy! image

Steps:

Heat a large pot of water to boiling and throw in the pasta.
Meanwhile, heat 1 tbsp of the oil in a small sauce pan and put in the white part of the spring onion.
Fry for about 30 seconds and then add the tomatoes.
Bring to a simmer and let cook for about 10 minutes, adding a spoonful of water if the tomatoes get too dry, until you have a sauce.
While the tomatoes are simmering, you can lightly fry your veggies in the other tbsp of oil.
When the tomatoes have cooked down, add the ricotta, milk and hot sauce.
Blend with a hand blender to make the sauce smooth.
Drain the pasta and toss with the sauce.
Top with the veggies, green part of the spring onion and parmesan cheese if desired.
Salt and pepper to taste.

Ingredients

150 g pasta (penne works well)
2 large mushrooms, sliced
1 small zucchini, sliced
1/2 cup green peas
4 medium tomatoes, cored and chopped
1 spring onion, chopped
200 g ricotta cheese
1/8 cup milk
2 teaspoons hot sauce
2 tablespoons oil