Best Summer Pasta Primavera Recipes

SUMMER SQUASH PASTA PRIMAVERA

Summer Squash Pasta Primavera image

SINCE I eat very little meat, I'm always on the lookout for vegetarian and low-fat recipes. I came up with this recipe after a lot of experimenting. I used tomatoes as a base for the sauce, and my version of pasta primavera has been enjoyed by both family and friends.-Clara DelVitto, Midlothian, Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

1/2 cup sliced onion
1/2 cup julienned green or sweet red pepper
2 teaspoons olive oil
1/2 cup sliced zucchini
1/2 cup sliced yellow summer squash
2 medium fresh mushrooms, sliced
3/4 cup stewed tomatoes
1/4 to 1/2 teaspoon dried basil
2 cups hot cooked pasta
Shredded Parmesan cheese, optional

Steps:

In a large skillet, saute onion and green pepper in oil until crisp-tender. Add the zucchini, yellow squash and mushrooms; saute for 1 minute. Add tomatoes and basil. Bring to a boil; reduce heat. Cover and simmer for 8-10 minutes or until vegetables are tender. Toss with pasta; sprinkle with cheese if desired.

Nutrition Facts : Calories 296 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 170mg sodium, Carbohydrate 53g carbohydrate (10g sugars, Fiber 5g fiber), Protein 9g protein.

SUMMER PASTA PRIMAVERA

Summer Pasta Primavera image

This is so good that you forget it's actually healthy! Use my Fresh Tomato Sauce recipe for a healthier fat free/low sodium alternative to jarred sauce!

Provided by LLandrum

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb boneless skinless chicken breast, cut in thin strips
1/2 teaspoon salt (optional)
cooking spray
1 medium onion, thinly sliced
1 medium green pepper, cut in thin strips
1 teaspoon garlic, minced
1 1/2 cups sliced mushrooms
1 medium summer squash, thinly sliced
1 teaspoon basil
1/4 teaspoon cayenne pepper
26 ounces pasta sauce
1 lb rotini pasta, cooked

Steps:

Season chicken with salt (optional). Spray nonstick dutch oven or very large sauce pan with cooking spray until well coated. Over high heat, stir fry chicken in pan until it is no longer pink. Remove and set aside.
Respray pan and, over medium heat, sauté onion, bell pepper and garlic until tender.
Return chicken to pan with mushrooms, squash, basil and pepper. Saute for 5 minutes.
Stir in sauce and pasta; heat through and serve.

Nutrition Facts : Calories 477.8, Fat 5.2, SaturatedFat 0.9, Cholesterol 43.9, Sodium 646.7, Carbohydrate 75.2, Fiber 4.1, Sugar 14.5, Protein 31.1