Best Velveeta Easy Pasta Primavera Recipes

EASY PASTA PRIMAVERA RECIPE

Easy Pasta Primavera Recipe image

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

Number Of Ingredients 16

Ingredients

2 zucchini, (halved length-wise and sliced (half moons))
2 yellow squash, (halved length-wise and sliced (half moons))
2 to 3 carrots, (peeled and cut into short sticks)
1 red bell pepper, (cored and sliced into thin sticks)
1 yellow or orange bell pepper, (cored and sliced into thin sticks)
1 red onion, (halved and sliced (half moons))
3 large garlic cloves, (minced)
1 tbsp dried oregano, (more for later)
1 ½ tsp fresh thyme, (more for later)
Kosher salt
Black pepper
Extra virgin olive oil
12 ounces short pasta of your choice
8 oz grape tomatoes, (halved)
Zest of 1 large lemon
½ cup Parmesan cheese, (more to your liking)

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

Creamy Pasta Primavera image

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

Ingredients

2 cups uncooked gemelli or spiral pasta
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3 medium carrots, shredded
2 teaspoons canola oil
2 cups cherry tomatoes, halved
1 garlic clove, minced
1/2 cup grated Parmesan cheese
1/2 cup heavy whipping cream
1/4 teaspoon pepper

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