Easy Pasta Primavera Recipes

Steps:

• Cook pasta.
• Stir together milk, soup mix, salt n pepper.
• Melt butter in pan and add flour.
• Add soup mixture.
• Bring to a boil.
• Then simmer for about 10 minutes or until veggies are cooked thru.
• Toss with pasta.
• Sprinkle with parmesan cheese.

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.

Steps:

• In a pot over high heat, combine broth, linguine, broccoli, asparagus, onion, garlic, red pepper flakes, salt, pepper, and olive oil. Stir.
• Add the mushrooms and bring to a boil.
• Once at a boil, reduce heat to medium and cook the pasta for 10 minutes, continuously tossing with tongs.
• Add the heavy cream, parmesan, and parsley, and toss for an additional 3 minutes.
• If the liquid hasn't been completely absorbed, let the pasta sit off the heat for an additional few minutes.
• Enjoy!

Steps:

• Cook pasta according to package directions.
• Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
• Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
• Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.

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.

Steps:

• Cook pasta as directed on package, omitting salt. Drain pasta, reserving 1/2 cup cooking water. Cover pasta to keep warm.
• Melt butter in large skillet on medium heat. Add onions and garlic; cook 2 min., stirring frequently. Add asparagus and peppers; cook 2 to 3 min. or until crisp-tender, stirring frequently. Stir in reserved cooking water; bring to boil, stirring occasionally.
• Simmer on medium-low heat 5 min., stirring occasionally. Add pasta sauce and tomatoes; stir. Simmer 6 to 8 min. or until heated through, stirring occasionally.
• Serve over pasta.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water after 3 min.
• Drain pasta mixture; return to pan.
• Add remaining ingredients; cook 3 to 5 min. or until VELVEETA is completely melted and sauce is well blended, stirring frequently.

Steps:

• Cook pasta according to package directions. DO NOT DRAIN WATER. With a slotted spoon, remove pasta and transfer to bowl and set aside. Add broccoli florets to pasta water and bring to a boil. Reduce heat and simmer for 3-4 minutes until broccoli is just tender. Drain and set broccoli aside.
• In a large, deep skillet over medium-high heat olive oil. Add garlic and onion and cook until onions are translucent.
• Add boiled broccoli and sauté for 1 minute. Then add carrots, zucchini, squash, red bell pepper, salt and pepper - sauté until just tender, about 3-4 minutes.
• Add cherry tomatoes and peas and cook for another 1-2 minutes.
• Pour in white wine, add lemon zest and lemon juice. Let simmer for 3-4 minutes.
• Add pasta to the veggies and combine thoroughly. Pour into a large serving bowl.
• Add Parmesan cheese and parsley to the veggies and pasta, stirring gently. Add additional salt and pepper to taste. Serve warm or refrigerate and serve cold.