Best Big Bowl Pasta Primavera Recipes
BIG BOWL PASTA PRIMAVERA
I have tried a lot of pasta primavera recipes and always come back to this one! This comes together fast if you have the vegetables prepared ahead of time.
Provided by Calee
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Combine evaporated milk, parmesan cheese, parsley, basil, 1 tsp salt, 1/4 tsp pepper in bowl, set aside.
- Cook spaghetti in boiling water and oil and 2 tsp salt in a large uncovered pot for 11-13 minutes, or until tender,drain. Transfer to big bowl, cover with foil to keep warm.
- Heat wok or frying pan on medium-high heat, add 1 tbsp oil, add carrots, onion, celery and garlic, stir fry until soft. Transfer to big bowl.
- Add 1 tbsp oil to hot wok, add cauliflower and broccoli, stir fry 4 minutes, add pea pods and zucchini, stir fry 2 minutes.
- Add tomatoes and evaporated milk mixture,stir until heated through. Transfer to big bowl toss to mix every thing well.
- My family loves this with a few handfuls of cooked prawns on the top. I don't like crunchy carrots in this dish, par boil them for 5 minutes.
Nutrition Facts : Calories 544.4, Fat 22.6, SaturatedFat 8.3, Cholesterol 39, Sodium 2154.3, Carbohydrate 64.4, Fiber 5.4, Sugar 6.7, Protein 22.5
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
CREAMY PASTA PRIMAVERA
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
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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