Best Garden Pasta Primavera Recipes

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GARDEN PASTA PRIMAVERA



Garden Pasta Primavera image

Fresh veggies make this primavera a good choice during spring and summer months. Feta and mint add a little 'Greek' to the dish

Provided by Brooke the Cook in

Categories     One Dish Meal

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil, divided
1 medium onion, sliced
1/2 teaspoon sea salt (optional)
1 yellow pepper, sliced
2 garlic cloves, minced
1 medium zucchini, halved and sliced
1/2 cup dry white wine
1/4-1/2 teaspoon fresh ground pepper
16 ounces whole wheat penne (any pasta will do)
1 1/2 cups fresh peas (frozen will work)
1/4 cup mint leaf, chopped finely
4 ounces reduced-fat feta cheese, crumbled

Steps:

  • Bring water to boil for noodles. Cook until al dente while preparing veggies; drain and RESERVE 1/2 cup of cooking liquid.
  • Meanwhile, heat 1/2 tablespoon oil over medium high heat. Saute onion, adding salt if desired, 3-5 minutes.
  • Add yellow pepper and zucchini, stirring until veggies just begin to soften, 3-4 minutes. Add garlic and cook for one more minute.
  • Stir in white wine & fresh pepper, simmer until wine has evaporated.
  • Return pasta to pot, add cooking liquid, veggies, 1/2 tablespoon olive oil, fresh peas, mint and crumbled feta.

Nutrition Facts : Calories 353.8, Fat 3.6, SaturatedFat 0.6, Sodium 13.9, Carbohydrate 68.2, Fiber 9.2, Sugar 3.6, Protein 14.1

GARDEN PASTA PRIMAVERA WITH SMOKED GOUDA



GARDEN PASTA PRIMAVERA WITH SMOKED GOUDA image

Categories     Sauce     Vegetable     Low Fat     High Fiber     Low Sodium     Dinner     Healthy     Simmer

Yield 8

Number Of Ingredients 17

1 (16 ounce) package whole wheat penne pasta
2 tablespoons olive oil
2 zucchinis, diced
1 green bell pepper, diced
2 carrots, diced
8 ounces mushrooms, sliced
3 onions, diced
3 cloves garlic, minced
6-8 plum tomatoes, coarsely chopped
1 cup low-sodium chicken broth
2 tablespoons chopped fresh parsley
1 tablespoon fresh basil, cut chiffonade
1 tablespoon oregano, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 tablespoons grated Parmesan cheese
2/3 cup shredded smoked Gouda cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 7 minutes. Drain well in a colander set in the sink. While the pasta cooks, heat the olive oil in a skillet over medium heat. Stir in the zucchini, bell pepper, carrots, mushrooms, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for one minute more. Stir in the tomatoes, chicken broth, parsley, basil, oregano, salt and red pepper flakes. Bring to a boil, simmer until sauce thickens. Stir in the pasta and cook until heated through, about 2 minutes. Plate and top with Parmesan and Gouda cheeses before serving.

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