Pasta With Baby Veggies And Lemon Parmesan Sauce Recipes

PASTA PRIMAVERA

Pasta Primavera image

This fresh, delicious Pasta Primavera dish is loaded with roasted vegetables like summer squash, broccoli, juicy ripe tomatoes, lemon, basil and Parmesan cheese flavors.

Provided by lyuba

Time 45m

Number Of Ingredients 23

Ingredients

1 lb penne pasta (or your favorite pasta)
1 medium zucchini
1 medium yellow summer squash
1 bell pepper
1 bunch of broccoli
4 oz snow peas
6-8 oz cherry tomatoes
1 tbsp lemon juice
2 tbsp olive oil
1 tbsp dried parsley
salt
black pepper
2 tbsp butter
2 shallots
3-4 garlic cloves
3/4 cup cooking water from cooking pasta
1/2 cup chicken stock
1 lemon- zest
1 tbsp lemon juice
5-6 fresh basil leaves (minced)
1/2-1 tsp crushed red pepper flakes
1 cup fresh grated Parmesan cheese
salt

Steps:

Cook pasta in salted boiling water according to the instructions on the box and make sure to save some of the cooking water for the sauce. Drain pasta and set aside.
Preheat oven to 425° and place a sheet of parchment paper on a baking sheet.
Chop vegetables and place all vegetables except onion, garlic, and tomatoes into a mixing bowl. (You will use onion and garlic in the sauce and stir tomatoes into the pasta at the end.)
Toss vegetables with olive oil, lemon juice, dried parsley, salt, and pepper until evenly seasoned.
Spread vegetables in one even layer on a parchment paper covered baking sheet and bake for 10-15 minutes, depending on how soft you want them.
Preheat a large pot of a large Dutch oven, and melt butter in it. Add sliced onion and sauté until golden brown.
Add pressed garlic, stir in with onions, and sauté until fragrant and starts to brown as well.
Mix cooking water from pasta, chicken stock, and lemon juice in and pour it into the pot. Let it simmer for a few minutes.
Stir in grated Parmesan cheese and some salt and pepper and let it cook for a few seconds, until cheese starts to melt and incorporate into the sauce.
Stir in cooked pasta, vegetables, chopped tomatoes, minced basil, and lemon zest. Let it cook for just a couple more minutes as you mix everything together and serve!

Nutrition Facts : Calories 749 kcal, Carbohydrate 109 g, Protein 32 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 32 mg, Sodium 537 mg, Fiber 11 g, Sugar 13 g, ServingSize 1 serving

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

Ingredients

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

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