Vegetarian Pasta Primavera Recipes
EASY PASTA PRIMAVERA
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
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
VEGETARIAN PASTA PRIMAVERA
Make vegetarian pasta with fresh spinach & peppers in a creamy cheese sauce. It's hard to believe Vegetarian Pasta Primavera is a Healthy Living recipe!
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Cook pasta in large saucepan as directed on package, adding spinach, peppers and mushrooms for the last 5 min. Drain in colander.
- Meanwhile, cook cream cheese and milk in same saucepan on low heat until cream cheese is melted and mixture is well blended, stirring frequently.
- Return pasta mixture to pan. Add basil; mix lightly. Sprinkle with Parmesan.
Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 14 g
EASY PASTA PRIMAVERA RECIPE
Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.
Provided by Suzy Karadsheh
Categories Main Course
Number Of Ingredients 16
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.
Nutrition Facts : Calories 302.8 kcal, Carbohydrate 52.1 g, Protein 13.2 g, Fat 3.6 g, SaturatedFat 1.7 g, Cholesterol 5.7 mg, Sodium 162 mg, Fiber 5.8 g, ServingSize 1 serving
PASTA PRIMAVERA
A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 415 kcal, Carbohydrate 57 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 198 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
EASY VEGGIE PASTA PRIMAVERA
Perfect for pasta night family dinners, our Easy Pasta Primavera recipe is so simple to pull together. We used zucchini, yellow squash and peas, but the beauty of this recipe is that you can customize it with whatever veggies you like.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
- Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
- Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 48.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 0.3 g, Sodium 155.6 mg, Sugar 2.8 g
More about "vegetarian pasta primavera recipes"
ONE-POT VEGETARIAN PASTA PRIMAVERA RECIPE FROM OH MY VEGGIES!
From ohmyveggies.com
4.8/5 (4)Total Time 20 minsCategory Main CourseCalories 467 per serving
- Add the broth, linguine, onion, broccoli, asparagus, mushrooms, garlic, red pepper flakes, salt and pepper to a large pot set over high heat. Drizzle the olive oil over the top.
- As soon as it comes to a boil, set the timer for 7 minutes and start tossing constantly with long-handled tongs.
- Continue boiling and tossing. As soon as the 7 minutes is up, add the peas, parsley, heavy whipping cream, Parmesan, and lemon zest and continue cooking, tossing constantly, for 1-2 more minutes, until the pasta and veggies appear tender. Remove from heat.
- Note that much of the liquid will have evaporated, but not all. And that's okay! Let the pasta sit for a couple of minutes to cool; the sauce will continue to thicken during that time. Taste and add additional salt and pepper if desired. Garnish with additional Parmesan cheese.
NO-CREAM PASTA PRIMAVERA RECIPE | VEGETARIAN PASTA ...
From aromaticessence.co
Reviews 15Servings 4Cuisine American, ItalianCategory Main Course
- Cook pasta as per package instructions. Reserve 1/4 cup of pasta water and set aside. Drain pasta in a colander, apply some oil and set aside. In the meanwhile dice all your veggies and set aside.
- Heat olive oil and butter in a heavy bottomed pan, add onions, mushrooms, and garlic. Saute on medium, heat for about 3-5 minutes until the mushrooms and onions are tender. Do not brown the garlic or onion.
- Next add in the diced zucchini, yellow squash and bell peppers. Saute for about 5-7 minutes until the veggies are tender. Do not make them mushy. Depending on how big or small you have cut them, the veggies may take more or less time to cook. Try and maintain a uniform size for all of them.
- Next add in tomatoes, Italian seasoning, red pepper flakes, freshly ground pepper and chopped basil. Cook for another 2 minutes until tomatoes are tender but not mushy.
EASY PASTA PRIMAVERA WITH SAUTEED VEGETABLES - VEGETARIAN ...
From vegetariangastronomy.com
5/5 (3)Total Time 30 minsCategory Main Dish, PastaCalories 342 per serving
- In a large pot, boil some water with some salt and olive oil. Cook the pasta al dente. Once done, drain the pasta, rinse with cold water to stop additional cooking, and toss with a little olive oil to avoid sticky pasta.
VEGETARIAN PASTA PRIMAVERA RECIPE | HEALTHY PASTA RECIPES
From cookingnook.com
Cuisine ItalianCategory Main Course, Main or SideServings 3Total Time 30 mins
- While pasta is cooking, warm oil in a large frying pan over medium high heat. Add onions and garlic and cook until softened. Add things that need a bit more cooking, like mushrooms, next. Add peppers, peas, zucchini, steamed beans (whatever you are using) and cook for a few minutes.
- Add cooked hot pasta to the vegetables. Season with salt and pepper. Add fresh herbs and parmesan cheese.
VEGAN PASTA PRIMAVERA RECIPE | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
4.7/5 (11)Total Time 25 minsCategory EntreesCalories 171 per serving
VEGAN PASTA PRIMAVERA RECIPE WITH ANGEL HAIR PASTA
From thespruceeats.com
4.1/5 (15)Total Time 25 minsCuisine American, ItalianCalories 855 per serving
ONE-POT PASTA PRIMAVERA RECIPE - VEGETARIAN TIMES
From vegetariantimes.com
Cuisine ItalianCategory Entrees, PastaServings 4Calories 346 per serving
MAKE GIADA'S VEGETARIAN PASTA PRIMAVERA | FOOD NETWORK
From foodnetwork.com
EASY PASTA PRIMAVERA - SIMPLY HOME COOKED
From simplyhomecooked.com
Reviews 4Category Main CourseCuisine ItalianTotal Time 22 mins
-  Cook 1 pound of rotini pasta in a pot of salted boiling water until al dente. Make sure to reserve at least 1/2 cup of pasta water. 
- Add 4 tablespoons of olive oil into a pan, and let it heat up to medium-high heat. Then add for minced garlic cloves let them sizzle for a few seconds while stirring.
- No add in 1 1/2 cups of broccoli florets and with 1 sliced red bell pepper and sauté few minutes until the vegetables become tender. 
PASTA PRIMAVERA | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (1)Total Time 20 minsCategory Asparagus RecipesCalories 494 per serving
- Melt the butter with the oil in a large saucepan or sauté pan over a low-medium heat. Add the onion, leeks, carrot and celery and cook for 5 minutes. Add the garlic, asparagus/beans and peas, stirring frequently until nearly tender, around 8 minutes.
- Add the stock, and wine if using, then simmer gently until almost all the liquid has evaporated and the vegetables are fully tender. Season to taste, then leave on a low heat.
- Meanwhile, cook the pasta in a large pan of boiling salted water, according to the pack instructions, until al dente (firm to the bite). Drain loosely, then add to the pan of sauce along with the olive oil, tossing well to coat the pasta. Serve straight away in warmed pasta bowls, topped with a scattering of freshly grated cheese (see Tips).
MEATLESS MONDAY: PASTA PRIMAVERA {VEGAN} - THEVEGLIFE
From theveglife.com
5/5 (1)Estimated Reading Time 3 mins
- In a large saute pan over medium-high heat, add the oil and onion slices. Saute for about 3-5 minutes before adding the mushrooms.
- Saute the mushrooms for an additional 5 minutes and if using garlic, add now. Saute for 30 seconds and then add the vegetable broth.
VEGAN PASTA PRIMAVERA - CONNOISSEURUS VEG
From connoisseurusveg.com
4.9/5 (12)Total Time 30 minsCategory EntreeCalories 404 per serving
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. 2 minutes before the pasta is done cooking, add the asparagus.
- When the pasta and asparagus are done, drain them together into a colander. Return them to the pot and toss with a dash of olive oil.
- While the pasta cooks, coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat. When the oil is hot, add the onion and carrot. Sauté for about 8 minutes, until the carrot begins to soften.
20 BEST VEGETARIAN PASTA RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Published 2021-06-04Category Recipe Roundup
- Summer Vegetable Pesto Pasta. This pasta is the healthier, homemade alternative to a box of Suddenly Salad. You can use whatever pasta you like, but I prefer rotini or fusilli.
- Best Vegetarian Lasagna. Although it takes a little time and effort to make, vegetarian lasagna is incredible and well worth the energy you put into it.
- Spinach and Ricotta Stuffed Shells. Spinach and ricotta stuffed shells are another hearty, flavorful option if you need a filling vegetarian dinner. You’ll stuff each jumbo shell with a mixture of ricotta, mozzarella, parmesan cheese, spinach, garlic, and other seasonings.
- Vegetarian Bolognese. Bolognese without meat?! That can’t be right! Actually, you read that correctly, and this bolognese sauce tastes so good, you won’t even notice it’s meatless.
- Vegan Penne Alla Vodka. Requiring only 10 ingredients and about 30 minutes to make, this pasta dish is bold, creamy, and vegan-friendly. Its strong taste comes from the onions, garlic, oregano, and vodka, and the tomatoes and cashews add a splash of color and texture.
- Baked Ziti With Roasted Vegetables. Baked ziti takes about an hour to cook, so give yourself plenty of time if you’re serving it for dinner. Luckily, you can prep it ahead of time to cut down on the total time.
- Pasta Primavera. Pasta primavera is a classic pasta dish that’s naturally meatless. This recipe is one of my favorites, but feel free to be creative and add whatever seasonal veggies you like best.
- Grilled Vegetable Pasta. This dish is quite similar to pasta primavera, but you’ll use grilled veggies instead of sauteed, and there’s no lemon flavor.
- Veggie Lover’s Pasta Salad. The most work you’ll have to put into making this scrumptious pasta salad is boiling the pasta and sauteeing a few veggies.
- Veggie Spaghetti. This robust spaghetti features homemade tomato sauce and more than a half-dozen fresh veggies. It has an incredible, garden-fresh flavor spaghetti and meatballs simply can’t touch.
PASTA PRIMAVERA RECIPE - 30 MINUTES MEALS
From 30minutesmeals.com
Ratings 5Category Main CourseCuisine ItalianTotal Time 30 mins
- Heat 2 tsp olive oil in a large pan over medium heat. Add the onions, saute for 5 minutes. Add the garlic and cook for 30 seconds.
- Add the bell peppers, zucchini, squash, baby spinach, Italian seasoning, oregano, salt, pepper, and crushed red pepper, saute for 10 minutes or until the veggies are tender, but crisp.
PASTA PRIMAVERA RECIPE - A GREAT EAT YOUR VEGGIES DINNER
From hearthandvine.com
4/5 (1)Total Time 50 minsCategory Dinner RecipesCalories 380 per serving
- Add mushrooms and saute for 15 to 20 minutes adding more olive oil and grated garlic as the entire mixture cooks down.
VEGETARIAN PASTA PRIMAVERA - DASH OF HERBS
From dashofherbs.com
Reviews 8Category Dinner, Main CourseCuisine Italian, VegetarianTotal Time 30 mins
- As the veggies cook, add in the vegetable broth, if using, and cover. Cook for about 8 minutes until the veggies are cooked through.
GREEN PASTA PRIMAVERA RECIPE - VEGETARIAN TIMES
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Servings 6Calories 395 per servingCategory Entrees
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