Pasta Primavera With Cauliflower Sauce Recipes

BROCCOLI VEGGIE PASTA PRIMAVERA

Broccoli Veggie Pasta Primavera image

Chock-full of veggies, this simple, colorful pasta makes a filling dinner. In smaller servings, it works equally well as a side dish. -Stephanie Marchese, Whitefish Bay, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

8 ounces uncooked linguine
1 cup thinly sliced fresh broccoli
1 medium carrot, thinly sliced
1/2 cup sliced green onions
1/4 cup butter, cubed
1-1/2 cups sliced fresh mushrooms
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces fresh or frozen snow peas (about 2 cups), thawed
1/4 cup dry white wine or chicken broth
1/4 cup shredded Parmesan cheese

Steps:

Cook linguine according to package directions. , Meanwhile, in a large skillet, cook the broccoli, carrot and onions in butter for 3 minutes. Add the mushrooms, garlic, basil, salt and pepper; cook 1 minute longer. Add snow peas and wine. Cover and cook for 2 minutes or until peas are crisp-tender., Drain linguine; add to skillet and toss to coat. Sprinkle with cheese.

Nutrition Facts : Calories 376 calories, Fat 14g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 514mg sodium, Carbohydrate 49g carbohydrate (6g sugars, Fiber 5g fiber), Protein 13g protein.

PASTA PRIMAVERA WITH CAULIFLOWER SAUCE

Pasta Primavera with Cauliflower Sauce image

If you're not using a high-protein pasta, you can double the protein per serving by adding 8 ounces cooked and sliced chicken breast. Double the sauce in Step 1 to keep the dish creamy.

Provided by EatAndRun

Categories Main Dish Recipes Pasta Pasta Primavera Recipes

Time 40m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
½ cup chopped onion
2 cloves garlic, minced
3 cups cauliflower florets
¾ cup vegetable broth
½ cup finely shredded Parmesan cheese, plus more for garnish
⅓ cup water
⅛ teaspoon black pepper
6 ounces multigrain spaghetti, uncooked
4 cups broccoli florets, cut into 1-inch pieces
1 red bell pepper, cut into bite-size strips
2 tablespoons sliced fresh basil
1 teaspoon lemon zest
1 tablespoon lemon juice

Steps:

Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly. Transfer to a food processor. Add cheese, water, and black pepper. Cover and pulse until smooth.
Meanwhile, cook pasta according to package directions, adding broccoli and bell pepper the last 5 minutes. Drain, reserving 1/2 cup cooking water.
Return pasta mixture to pot and stir in cauliflower sauce. Heat through, stirring in reserved cooking water (if needed) to reach desired consistency. Garnish with basil, zest (if using), lemon juice, and additional cheese.

Nutrition Facts : Calories 295 calories, Carbohydrate 47.7 g, Cholesterol 7.2 mg, Fat 7.3 g, Fiber 10.8 g, Protein 14.9 g, SaturatedFat 2.4 g, Sodium 313.9 mg, Sugar 7.6 g

EASY PASTA PRIMAVERA

Easy Pasta Primavera image

Pasta Primavera is a classic Italian American recipe that's loaded with spring vegetables. It has a light and fresh sauce and is the perfect break from heavier winter foods!

Provided by Natasha Bull

Categories Main Course

Time 30m

Number Of Ingredients 14

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1 small zucchini ((diced))
1/2 cup frozen peas
1/2 bell pepper ((use any color))
5 ounces tomatoes ((I prefer grape or cherry, cut into halves))
1 small carrot ((use a vegetable peeler to cut into ribbons))
3 cloves garlic ((minced))
1 teaspoon fresh lemon juice
1 dash Italian seasoning
1 tablespoon fresh basil ((torn/sliced thin))
1/2 cup freshly grated parmesan cheese
8 ounces uncooked pasta
Salt & pepper ((to taste))

Steps:

Prep your ingredients and boil water for your pasta (cook it al dente according to package directions). Add the oil and butter to a skillet over medium-high heat.
Once the pan is hot, add the vegetables and garlic and sauté, stirring often, for about 5 minutes until the vegetables are tender-crisp.
Stir in the lemon juice, Italian seasoning, and basil.
Before draining the pasta, add a splash of the pasta water (a tablespoon or two) to the skillet. Drain the pasta and add it to the pan and toss. Just before serving, stir in the parmesan cheese. Season with salt & pepper as needed.

Nutrition Facts : Calories 381 kcal, Carbohydrate 51 g, Protein 14 g, Fat 14 g, SaturatedFat 6 g, Cholesterol 24 mg, Sodium 268 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

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