Best Ranch Pasta Primavera Recipes

RANCH PASTA PRIMAVERA

Steps:

• Steam veggies together and cool.
• Cook pasta in broth; drain and cool.
• Combine with veggies.
• Add basil and dressing and toss.
• Sprinkle with cheese and parsley.

COLD PASTA PRIMAVERA SALAD

Steps:

• In a small bowl, mix Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet with milk and mayonnaise. Slowly whisk the dressing together with the oil until emulsified. Set aside.
• Cook pasta according to package directions. Rinse with cool water and drain.
• In a large bowl, combine the pasta and the remaining ingredients.
• Add the dressing and toss until well coated.
• Chill covered for 1 hour before serving.

RANCH PASTA

Steps:

• Preheat oven to 350°. Cook pasta according to package directions. , In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish., Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining Parmesan cheese. Sprinkle over pasta mixture., Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.

CREAMY PASTA PRIMAVERA

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.

PRIMAVERA NOODLES

Steps:

• Cook pasta according to package directions. During last 2 minutes of cooking, add broccoli and carrots to water. When pasta is al dente and broccoli and carrots are crisp-tender, drain water.
• Mix in mushrooms, green pepper, salad dressing, and cheese. Season with salt and pepper to taste. Serve hot or cold.

PASTA PRIMAVERA

Steps:

• Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot.
• Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt.
• Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil.