Creamy Farmers Market Pasta Salad Recipes

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CREAMY PARMESAN PASTA SALAD



Creamy Parmesan Pasta Salad image

Farmers' market basil and produce mixed with bow-ties and Parmesan make the perfect pasta salad to serve at your next backyard get-together.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 14

Number Of Ingredients 8

3 1/2 cups uncooked farfalle (bow-tie) pasta, (9 ounces)
2 cups snow (Chinese) pea pods, strings removed (12 ounces)
2 large red bell peppers, cut into 1-inch pieces (2 cups)
2 medium carrots (1 cup)
1/2 cup chopped fresh basil leaves
1/2 cup shredded Parmesan cheese (2 ounces)
1 cup light creamy Caesar dressing
2 tablespoons milk

Steps:

  • Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
  • Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.

Nutrition Facts : Calories 175, Carbohydrate 18 g, Cholesterol 6 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg

FARMERS MARKET PASTA



Farmers Market Pasta image

When we moved into our house, little did we know that we had a wild asparagus patch. For decades, that little patch has given us plenty of asparagus. This recipe can be used almost any time of year, with almost any assortment of vegetables the season has to offer. By cooking without butter or oil, you can cut fat and calories, but the flavors are still there. -Wendy Ball, Battle Creek, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 15

9 ounces uncooked whole wheat linguine
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
2 medium carrots, thinly sliced
1 small red onion, chopped
2 medium zucchini or yellow summer squash, thinly sliced
1/2 pound sliced fresh mushrooms
2 garlic cloves, minced
1 cup half-and-half cream
2/3 cup reduced-sodium chicken broth
1 cup frozen petite peas
2 cups cubed fully cooked ham
2 tablespoons julienned fresh basil
1/4 teaspoon pepper
1/2 cup grated Parmesan cheese
Optional: Additional fresh basil and Parmesan cheese

Steps:

  • In a 6-qt. stockpot, cook linguine according to package directions, adding asparagus and carrots during the last 3-5 minutes of cooking. Drain; return to pot., Place a large skillet coated with cooking spray over medium heat. Add onion; cook and stir 3 minutes. Add squash, mushrooms, and garlic; cook and stir until crisp-tender, 4-5 minutes. , Add cream and broth; bring to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer, uncovered, until sauce is thickened slightly, about 5 minutes. Stir in peas, ham, 2 tablespoons basil and pepper; heat through., Add to linguine mixture; stir in 1/2 cup cheese. If desired, top with additional basil and cheese.

Nutrition Facts : Calories 338 calories, Fat 9g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 817mg sodium, Carbohydrate 46g carbohydrate (8g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges

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