Best Pasta Primavera Sauce Recipes

PASTA PRIMAVERA WITH LEMON-CAPER SAUCE

Steps:

• Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.
• Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.
• Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.

PASTA PRIMAVERA WITH CAULIFLOWER SAUCE

Steps:

• Heat oil in a small saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is tender, 3 to 4 minutes. Stir in cauliflower and broth; bring to a boil. Reduce heat and simmer, covered, until tender, about 15 minutes. Uncover and let cool slightly. Transfer to a food processor. Add cheese, water, and black pepper. Cover and pulse until smooth.
• Meanwhile, cook pasta according to package directions, adding broccoli and bell pepper the last 5 minutes. Drain, reserving 1/2 cup cooking water.
• Return pasta mixture to pot and stir in cauliflower sauce. Heat through, stirring in reserved cooking water (if needed) to reach desired consistency. Garnish with basil, zest (if using), lemon juice, and additional cheese.

PASTA PRIMAVERA SAUCE

Steps:

• In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

PASTA PRIMAVERA IN LIGHT PINK CREAM SAUCE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix carrots, broccoli, onion, zucchini, and yellow squash in a large bowl; drizzle with olive oil. Season with Italian seasoning, salt, and black pepper. Toss to evenly coat vegetables. Spread coated vegetables on 2 baking sheets.
• Roast vegetables in the preheated oven for 10 minutes. Stir and continue roasting until tender, about 10 more minutes.
• Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, 10 to 12 minutes; drain and return farfalle to pot.
• Heat butter in a small saucepan over medium heat; cook and stir garlic in the melted butter until fragrant, about 3 minutes. Pour chicken stock into garlic mixture; bring to a boil. Add light cream; reduce heat and simmer. Stir tomato sauce and Parmesan cheese into sauce.
• Combine sauce, roasted vegetables, and cherry tomatoes with farfalle; toss well.

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.

DELICIOUS LOW-FAT PASTA PRIMAVERA SAUCE

Steps:

• In a large pot combine combine all the ingredients-- yep, ALL of them together in one go!
• Heat to just boiling, cover and reduce heat to simmer.
• Cook until all vegetable are tender, approximately 45 minutes.
• Stir occasionally.
• Serve with cooked pasta of your choice!

CLAMATO® PASTA PRIMAVERA WITH CREAMY SAUCE

Steps:

• Cook linguini pasta according to package instructions.
• Meanwhile, in a saucepot over medium heat, combine Clamato®, evaporated milk and cornstarch; cook about 8-10 minutes, and stir frequently.
• Reduce heat, add Romano and cream cheese; stir until both cheeses have melted and sauce is smooth; keep warm.
• In a large saute pan, over medium-high heat; heat oil, add onions, garlic and carrot; cook until tender 5-8 minutes.
• Add green beans and broccoli; cook 5 more minutes.
• Drain pasta, stir into creamy tomato sauce; add vegetables. Sprinkle chopped basil. Serve with French-style bread or garlic bread.

PASTA PRIMAVERA WITH ROASTED GARLIC SAUCE

Steps:

• Heat oven to 400°F.
• Place each head of garlic on separate sheet of foil. Melt 1 tsp. butter; brush evenly onto garlic. Wrap garlic (individually) in foil; place in shallow pan. Bake 45 min. or until tender. Cool 10 min.
• Separate garlic cloves; squeeze pulp into blender. Discard skins. Add lemon juice, mustard and pepper to blender; blend until smooth.
• Cook pasta as directed on package, omitting salt. Meanwhile, melt remaining butter in large skillet on medium heat. Add mushrooms, carrots and zucchini; cook 3 min. or until crisp-tender, stirring frequently. Add garlic mixture, broth, tomatoes and basil; mix well. Cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently.
• Drain pasta; place in large bowl. Add vegetable mixture; mix lightly.

PASTA PRIMAVERA WITH SOY CREAM SAUCE

Steps:

• Cook pasta according to package directions. Meanwhile, place asparagus and carrots in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 2 minutes. Add zucchini and squash; cover and steam 2-3 minutes longer or until vegetables are crisp-tender. Keep warm., In a small saucepan, combine cornstarch and soy milk until smooth. Stir in the salt, basil and oregano. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain pasta; toss with vegetables and sauce.

PASTA PRIMAVERA SAUCE

Steps:

• In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water.
• Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

PASTA PRIMAVERA WITH CHERRY TOMATO SAUCE

Steps:

• Put the tomatoes, sugar, onion, garlic, rosemary and stock into a large pan and bring to the boil. Simmer over a low heat for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened.
• Meanwhile, cook the rigatoni in a large pan of slightly salted boiling water according to the packet instructions. Add the broccoli and green beans 3 minutes before the end of the cooking time.
• Drain the rigatoni and vegetables and toss with the cherry tomato sauce. Season to taste and serve immediately.

LOW-FAT PASTA PRIMAVERA SAUCE

Steps:

• In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

PASTA PRIMAVERA SAUCE

Steps:

• Melt butter in medium saucepan on low heat. Add garlic; cook and stir 30 sec. or until fragrant but not browned. Add flour; mix well. Cook 2 min. or until bubbly, stirring constantly. Gradually stir in milk. Bring to boil on medium heat, stirring constantly; cook 2 min. or until thickened.
• Add cream cheese, Parmesan and pepper; cook and stir 1 to 2 min. or until cream cheese is completely melted and sauce is well blended.