Pasta Primavera With Kale Zucchini And Carrots Recipes

BAKED PENNE WITH KALE AND ZUCCHINI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.
• 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 oil in a large frying pan over medium-high heat. Saute onion and garlic in the hot oil for 4 minutes. Add ground turkey and cook and stir until browned and crumbly, 5 to 7 minutes. Season with salt and pepper. Add kale and zucchini and saute mixture for about 10 minutes. Pour in juice from canned tomatoes and pasta sauce. Stir in Italian seasoning. Cover and simmer over low heat until kale is wilted and zucchini is transparent, about 5 minutes more.
• Stir diced tomatoes into the pan. Pour mixture into the cooked pasta and and stir well. Pour 1/2 of the mixture into the prepared baking dish. Sprinkle 1/2 of the mozzarella cheese on top and cover with remaining pasta mixture. Sprinkle on remaining mozzarella cheese, Cheddar cheese, and Parmesan cheese.
• Bake in the preheated oven until cheese is bubbly, about 20 minutes.

BROCCOLI VEGGIE PASTA PRIMAVERA

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.

MUSHROOM PRIMAVERA PASTA SAUCE

Steps:

• In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, zucchini, carrots, peppers, water, salt and pepper. Bring to a boil., Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender, stirring occasionally. Stir in mushrooms; cook 10 minutes longer or just until mushrooms are tender., Serve over pasta. Sprinkle with cheese.

PASTA PRIMAVERA WITH CARROTS, BELL PEPPERS AND SQUASH

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
• Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the carrots, bell peppers, squash, chile, garlic, thyme and vinegar; season with 1/2 teaspoon salt and a few grinds of pepper. Reduce the heat to medium low; cover and cook, stirring halfway through, until the vegetables are very tender, about 20 minutes.
• Add the heavy cream to the skillet; bring to a simmer. Gradually stir in the parmesan until just melted, about 1 minute. Add the tomatoes.
• Increase the heat to medium and add the pasta and the reserved cooking water. Cook, tossing, until coated, about 2 minutes; season with salt and pepper. Top with more parmesan.

ZUCCHINI NOODLE PASTA PRIMAVERA

Steps:

• In a large skillet over medium-high heat, heat the olive oil. Saute the garlic for 1-2 minutes until fragrant. Add the carrot and bell pepper noodles, broccoli and cherry tomatoes and stir gently. Allow to cook for 3-4 minutes until the noodles begin to become tender. Season and salt/pepper.
• Add the zucchini and yellow squash noodles. Toss everything together and cook for another 3-4 minutes. Add the red pepper flakes and season again with salt and pepper.
• Remove from the heat. Add in the basil and Parmesan (if using), toss one last time and serve.

EASY PASTA PRIMAVERA RECIPE

Steps:

• Heat oven to 450 degrees F.
• Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.
• Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).
• While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.
• Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.
• Sprinkle Parmesan cheese and serve immediately.

PASTA PRIMAVERA

Steps:

• Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
• Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
• Add red onion and carrot and saute 2 minutes.
• Add broccoli and bell pepper then saute 2 minutes.
• Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
• Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
• Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
• Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.

PASTA PRIMAVERA WITH KALE, ZUCCHINI, AND CARROTS

Steps:

• Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
• In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
• Add crushed tomatoes, then carrots and kale.
• Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
• Start on the zucchini. Preheat oven to 350 degrees.
• Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
• Add fresh herbs to red sauce, and let it cook for another 15 minutes.
• Finish primavera sauce with cream and add salt to taste.
• Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!

PASTA PRIMAVERA

Steps:

• Cook pasta in salted water according to package directions. Drain the pasta and set it aside. Save about 1/2 cup of pasta cooking liquid for the sauce.
• While pasta is cooking, heat the olive oil over medium high heat in a large skillet. Add the shallots, carrots, broccoli, and red bell pepper. Cook for about 5-6 minutes until beginning to soften. Add the zucchini and cook for 3-4 more minutes. The vegetables should be just tender-crisp.
• Add the cherry tomatoes, minced garlic, Italian seasoning, lemon juice, and lemon zest. Cook for 2 minutes. Season well with salt and pepper.
• Add the vegetables to the cooked pasta. Stir in the Parmesan cheese and about ¼ cup of pasta cooking liquid. Stir to form a creamy sauce. If needed, add more pasta cooking liquid to the sauce, up to about 1/2 cup.
• Top with fresh basil and additional parmesan cheese if desired.