PASTA PRIMAVERA, NO CREAM
We've been trying to cut fats out of our diet and this tasty dish fits the bill.
Provided by Kialono .....
Categories Pasta
Time 1h30m
Number Of Ingredients 14
Steps:
- 1. Chop all the vegetables into bite size pieces. Chop the onion and garlic, mix everything together and toss with about 1/4 cup of olive oil, the Italian seasoning, salt and pepper (to taste). Preheat oven to 450 degrees. Line a large baking sheet with heavy duty foil and spread the vegis on the sheet. Roast in oven for 10 minutes, stir and roast another 10 minutes. Remove from oven and set aside. Boil pot of water and cook pasta of choice as directed. When it comes time to drain, reserve about 2 cups of pasta water, set aside. Add the vegis to the pasta, add the juice of lemon, lemon zest and balsamic vinegar. Toss all to coat. Add the pasta water, a little at a time to maintain the moisture you like. Add the parsley, toss again. Top with fresh grated parmesan cheese.
CREAMY PASTA PRIMAVERA
When I think of springtime, asparagus comes to mind. This pasta dish is a wonderful blend of tender, crisp, colorful vegetables and a creamy Parmesan cheese sauce. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 275 calories, Fat 12g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 141mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 3g fiber), Protein 10g protein. Diabetic Exchanges
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
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
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