GARDEN PRIMAVERA
I made several changes to the original recipe for this pasta and vegetable toss to better suit our family's tastes. With its pretty color and fresh flavor, the meatless main dish is a favorite at our house. -Ann Heinonen of Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender. , Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 310 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 529mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges
GARDEN PRIMAVERA FETTUCCINE
"I created this side while trying to make broccoli Alfredo," writes Tammy Perrault of Lancaster, Ohio. "I kept adding fresh vegetables, and the result was this creamy pasta dish!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.
Nutrition Facts : Calories 165 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
HEALTHY PASTA PRIMAVERA
For pasta primavera made easy, try this recipe packed with vegetables including asparagus, mushrooms, yellow squash, and cherry tomatoes.
Provided by Jill Andersen
Categories Main Dish Recipes Pasta Pasta Primavera Recipes
Time 40m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 41.5 g, Cholesterol 8.8 mg, Fat 7.7 g, Fiber 8.2 g, Protein 15.8 g, SaturatedFat 2.3 g, Sodium 337.6 mg, Sugar 4.9 g
FETTUCCINE PRIMAVERA
This delicious dish from field editor Cassandra Corridon of Frederick, Maryland is chockfull of crisp-tender vegetables that are delicately seasoned with garlic, cheese and chicken broth. You can serve it either as a colorful side dish or a meatless main course.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a skillet or wok, stir-fry the cauliflower, peas, broccoli and carrot in oil for 2 minutes. Add the zucchini, red pepper and garlic; stir-fry until vegetables are crisp-tender. Stir in broth. Reduce heat; cover and simmer for 2 minutes. Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 364 calories, Fat 13g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 404mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 6g fiber), Protein 17g protein.
GARDEN-FRESH FETTUCCINE
Fresh vegetables right from the garden make this a special dish that is quick, easy, economical and downright delicious! Sometimes I add snow peas, too. -Jan Huntington, Painesville, Ohio
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the zucchini, peppers and onions in oil until tender. Add garlic; cook 1 minute longer., Add the tomatoes, salt, pepper and pepper flakes; saute 4-5 minutes. Drain pasta. Transfer to a large bowl; add vegetable mixture and toss to coat. Sprinkle with cheese.
Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 507mg sodium, Carbohydrate 66g carbohydrate (10g sugars, Fiber 7g fiber), Protein 15g protein.
FETTUCCINE PRIMAVERA
Adapted from Joy of Cooking--this is a terrific dish!! I used spinach fettuccine to make this even more beautiful. I was pretty free with the veggies--added some edamame, artichokes, spring onions and zucchini besides what's listed here. I added 25 minute prep time for all the chopping.
Provided by spatchcock
Categories Vegetable
Time 50m
Yield 4 main course servings
Number Of Ingredients 15
Steps:
- Be sure everything is cut about the same size so the dish has a nice uniform look.
- Bring water and salt to a rolling boil.
- Add asparagus and broccoli and cook for one minute; remove veggies and plunge into cold water to stop cooking.
- Reserve vegetable cooking water for boiling pasta.
- Heat butter and oil in a large skillet over med heat.
- Add onion and carrots; cook, stirring, till soft, about 5 minutes.
- Add blanched asparaguys and broccoli along with the frozen or fresh peas and S&P to taste.
- Cook till all veggies are tender.
- Return veg cooking water to a boil.
- Add fettuccine and cook till tender.
- While pasta is cooking, add cream to veggies and stir while simmering.
- Drain pasta and add to veggies with basil leaves and cheese.
- Serve this terrific dish while VERY HOT.
GARDEN PRIMAVERA FETTUCCINE
From Simple and Delicious - boy I love this magazine! Submitted by T. Perrault. I love how she combined cauliflower, broccoli and zucchini within this recipe. Just a lovely combination. Feel free to use already prepared Alfredo sauce or your own recipe for Alfredo sauce. I made this once as a side dish and realized it makes a large amount, so then the next time I added some cooked chicken to make it a main meal. Serve with crusty bread and you are done!
Provided by HokiesMom
Categories Vegetable
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan, cook fettuccine according to the package directions.
- Add vegetables during the last 4 minutes of cooking pasta.
- Drain and return all to the pan.
- Add Alfredo sauce and basil, tossing to coat.
- Cook over low heat for 1-2 minutes or until heated through.
- Sprinkle with Parmesan cheese to your taste right before serving.
Nutrition Facts : Calories 145, Fat 1.7, SaturatedFat 0.4, Cholesterol 28.7, Sodium 18.2, Carbohydrate 27.1, Fiber 1.9, Sugar 2, Protein 5.7
FETTUCCINE PRIMAVERA
Steps:
- Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add 2 tablespoons olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. Roll out dough with a pasta machine or a rolling pin to desired thickness. Run through the widest cutter on the pasta machine to make fettuccine. Bring salted water to a boil in a large pot. Cook pasta until al dente, 1 to 8 minutes, depending on thickness. Drain immediately. Add remaining oil to saute pan. Add in garlic and cook until slightly brown. Add mushrooms and cook until soft. Add other vegetables to warm through and finish cooking. Season with salt and pepper. Keep warm. Place some sauteed vegetables on plate. Add some warm pasta. Top with more vegetables and more pasta. Add a few more vegetables and garnish with parsley.
FETTUCCINE PRIMAVERA ROSA
Provided by Food Network
Time 27m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat olive oil in 12-inch nonstick skillet over medium heat and cook vegetables with garlic covered, stirring once, 4 minutes or until vegetables are crisp-tender.
- Stir in Sauce and reserved pasta water. Cook covered 3 minutes or until heated through. Serve over hot fettuccine and garnish, if desired, with grated Parmesan cheese and ground black pepper.
- *SUBSTITUTION: Use 1 package (16 oz.) frozen assorted vegetables, thawed and drained.
GARDEN PASTA PRIMAVERA
Fresh veggies make this primavera a good choice during spring and summer months. Feta and mint add a little 'Greek' to the dish
Provided by Brooke the Cook in
Categories One Dish Meal
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to boil for noodles. Cook until al dente while preparing veggies; drain and RESERVE 1/2 cup of cooking liquid.
- Meanwhile, heat 1/2 tablespoon oil over medium high heat. Saute onion, adding salt if desired, 3-5 minutes.
- Add yellow pepper and zucchini, stirring until veggies just begin to soften, 3-4 minutes. Add garlic and cook for one more minute.
- Stir in white wine & fresh pepper, simmer until wine has evaporated.
- Return pasta to pot, add cooking liquid, veggies, 1/2 tablespoon olive oil, fresh peas, mint and crumbled feta.
Nutrition Facts : Calories 353.8, Fat 3.6, SaturatedFat 0.6, Sodium 13.9, Carbohydrate 68.2, Fiber 9.2, Sugar 3.6, Protein 14.1
VELVEETA COUNTRY GARDEN PRIMAVERA
Pasta primavera for four in just 30 minutes? No problem-and we'll even throw in a luscious VELVEETA sauce for good measure.
Provided by My Food and Family
Categories Vegetable Recipes
Time 30m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Cook and stir zucchini and cauliflower in oil in large nonstick skillet on medium heat until crisp-tender.
- Add tomatoes, pasta and basil; mix lightly. Cook until heated through, stirring occasionally.
- Stir in VELVEETA; cook until melted, stirring occasionally.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 30 mg, Sodium 690 mg, Carbohydrate 34 g, Fiber 4 g, Sugar 9 g, Protein 13 g
PRIMAVERA FETTUCCINE
Make and share this Primavera Fettuccine recipe from Food.com.
Provided by Samantha in Ut
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions.
- Bring 3/4 c broth to boil and add all veggies, basil and salt. Return to boil reduce heat and cover 6-8 minutes.
- Mix remaining broth and cornstarch then add to veggies. Cook and stir occasionally 2 minutes removed form heat and add to tomatoes, sour cream, cheese, parsley and fettuccine.
- Mix together and serve.
Nutrition Facts : Calories 261.1, Fat 8.4, SaturatedFat 4.2, Cholesterol 49.2, Sodium 517, Carbohydrate 35.4, Fiber 2.7, Sugar 4.7, Protein 11.5
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