Cheesy Pasta Primavera Recipes

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CHEESY PASTA PRIMAVERA



Cheesy Pasta Primavera image

On your next Italian night, upgrade the pasta -- whole wheat adds extra fiber without extra effort. Pair it with veggies and a creamy sauce for a dinner kids will devour.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

Coarse salt and ground pepper
12 ounces whole-wheat fusilli or other short twisted pasta
3 tablespoons unsalted butter
1 yellow onion, diced medium
1/4 cup all-purpose flour (spooned and leveled)
2 1/2 cups whole milk
2 zucchini or yellow squash, cut into 1/4-inch half-moons
1 cup cherry tomatoes, halved
1/4 cup grated Parmesan, plus more for serving
1/3 cup fresh basil leaves

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1 cup pasta water; drain pasta.
  • In pot, melt butter over medium-high. Add onion and cook until translucent, 6 minutes. Add flour and whisk to combine. Whisk in milk and cook, whisking frequently, until simmering and thickened, 10 minutes. Season with salt and pepper. Add zucchini and cook until crisp-tender, 6 to 8 minutes. Stir in pasta, tomatoes, Parmesan, and basil, adding enough pasta water to create a thin sauce that coats pasta. Serve with more Parmesan, if desired.

Nutrition Facts : Calories 570 g, Fat 19 g, Fiber 10 g, Protein 20 g, SaturatedFat 9 g

VELVEETA EASY PASTA PRIMAVERA



VELVEETA Easy Pasta Primavera image

Serve this easy, cheesy pasta and vegetable recipe as a meatless entrée or side dish. It's also a delicious way to get kids to eat their veggies.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings, about 1 cup each

Number Of Ingredients 4

3 cups rotini pasta
1 pkg. (16 oz.) frozen vegetable blend
1/2 lb. (8 oz.) 2% Milk VELVEETA, cut into 1/2-inch cubes
1/4 tsp. each black pepper and garlic powder

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.

Nutrition Facts : Calories 270, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 590 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 13 g

CHEESY PASTA PRIMAVERA



Cheesy Pasta Primavera image

This quick weeknight dish starts with your favorite packaged cheesy shells pasta-and ends up a primavera studded with broccoli, peppers and zucchini.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 6

1 pkg. (12 oz.) VELVEETA Shells & Cheese Dinner Made With 2% Milk Cheese
1 Tbsp. oil
1 cup broccoli florets
1 cup red or green pepper strips (about 1 medium)
1 cup zucchini slices (about 1 medium)
1/4 tsp. dried basil leaves

Steps:

  • Prepare Dinner as directed on package.
  • Meanwhile, heat oil in large skillet on medium heat. Add vegetables; cook and stir 5 min. or until crisp-tender.
  • Add prepared Dinner and basil; mix lightly.

Nutrition Facts : Calories 280, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 14 g

CREAMY PASTA PRIMAVERA



Creamy Pasta Primavera image

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

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

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

15 MINUTE CREAMY PASTA PRIMAVERA



15 minute creamy pasta primavera image

This creamy pasta primavera is a quick and easy 15 minute dinner that's packed with fresh veggies, with a creamy, cheesy sauce.

Provided by Becca Heyes

Categories     Main meal

Time 15m

Number Of Ingredients 13

185 g (~ 6 1/2 oz) pasta
75 g (~ 1/2 cup) frozen sweetcorn
3 cubes frozen spinach
1 tbsp oil
~ 15 spears asparagus ((~ 150g / ~ 5 oz), sliced)
1/2 onion, (thinly sliced)
3 cloves garlic, (minced (or 1 tsp garlic paste))
2 medium tomatoes, (diced)
2 tbsp garlic and herb cream cheese
50 g cheddar cheese, (grated (~ 1/2 cup when grated))
2 tbsp water ((you can use the pasta cooking water))
Salt
Black pepper

Steps:

  • Add the pasta, frozen sweetcorn, and frozen spinach to a pan with plenty of water, and boil until cooked al dente - around 12-14 minutes.
  • Meanwhile, heat the oil in a frying pan over a medium heat, and add the chopped asparagus, onion, and garlic. Cook for 5 minutes, until the vegetables are beginning to soften, then add the diced tomatoes.
  • After another 2 minutes, add the cream cheese, grated cheddar, and a splash of water. Cook for a couple of minutes until the cheese has melted and combined to produce a silky sauce.
  • Drain the cooked pasta, add it to the pan with the vegetables and sauce, and mix well to combine. Season to taste, and serve.

Nutrition Facts : ServingSize 1 portion, Calories 645 kcal, Carbohydrate 87.2 g, Protein 24.6 g, Fat 22.6 g, SaturatedFat 9.8 g, Cholesterol 42 mg, Sodium 303 mg, Fiber 8.2 g, Sugar 9.4 g

CHEESY PASTA PRIMAVERA



Cheesy Pasta Primavera image

Make and share this Cheesy Pasta Primavera recipe from Food.com.

Provided by Dancer

Categories     Kid Friendly

Yield 4 serving(s)

Number Of Ingredients 12

4 cups fusilli or 4 cups rotini pasta, uncooked (corkscrew pasta)
2 tablespoons butter
2 medium carrots, thinly sliced
1 clove garlic, chopped
1 small onion, chopped
1 small zucchini, unpeeled, coarsely chopped
1 cup fresh mushrooms, quartered
3 tablespoons all-purpose flour
2 cups milk
3/4 cup low-fat cheddar cheese, grated
1 teaspoon mustard
salt & pepper, freshly ground

Steps:

  • Cook pasta according to package directions. Drain.
  • Meanwhile, in large saucepan over medium heat melt butter. Saute carrots in butter 3 minutes.
  • Add garlic, onion, zucchini and mushrooms. Cook until tender.
  • Stir in flour. Gradually stir in milk, whisking until smooth.
  • Cook, stirring constantly, until mixture boils and thickens.
  • Remove from heat. Stir in Cheddar cheese, dry mustard, salt and pepper to taste. Stir in cooked pasta.
  • Serve immediately.

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