Best 4 Light Primavera Pasta Recipes

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Light primavera pasta is a delightful dish that combines the flavors of fresh vegetables, herbs, and cheese in a creamy sauce. It's a great way to enjoy a delicious meal without feeling weighed down. With its vibrant colors and light, flavorful sauce, light primavera pasta is a perfect choice for a quick and easy weeknight dinner or a special occasion meal.

Here are our top 4 tried and tested recipes!

LIGHT PASTA PRIMAVERA



Light Pasta Primavera image

The sauce on this is not a thick alfredo-type sauce, so don't expect that. It is a light sauce with a touch of garlic. My experience is that by adding the broth, I can reduce the amount of butter in the dish by quite a lot, while still maintaining a very moist and flavorful taste. If you are inclined, you can add some diced cooked chicken or some shrimp along with the pasta in Step 7.

Provided by MsBindy

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb penne pasta
4 tablespoons butter
8 ounces sliced mushrooms
1 tablespoon minced garlic
9 baby carrots, julienne cut
4 cups broccoli (or asparagus, snow peas, etc)
1/2 cup vegetable broth
1/2 tablespoon lemon juice
1 teaspoon sugar
1/4 teaspoon red pepper flakes
1 teaspoon dried basil
salt and pepper, to taste
parmesan cheese, to taste sprinkled on top

Steps:

  • Cook pasta according to package directions.
  • Prepare vegetables; julienne cut the carrots, chop broccoli, snow peas, asparagus. Whichever vegetables you like will work wonderfully in this dish.
  • Steam the vegetables for a about 5 minutes.
  • In a very large skillet (or even a wok), saute the mushrooms and garlic in the butter for about 4 minutes.
  • Add the steamed vegetables to the sauteed mushrooms.
  • Add the broth, lemon juice, sugar, pepper flakes, basil, and salt and pepper to the skillet and toss for a minute or two.
  • Add the cooked and drained pasta, incorporate with the vegetables.

LIGHT PRIMAVERA PASTA



Light Primavera Pasta image

This light primavera pasta dish can also be served cold as a pasta salad.

Provided by Mollie

Categories     Main Dish Recipes     Pasta     Pasta Primavera Recipes

Time 30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package penne pasta (such as Barilla® Plus)
3 tablespoons olive oil
1 yellow squash, sliced and quartered
1 zucchini, sliced and quartered
½ teaspoon minced garlic
½ (16 ounce) bottle light Parmesan-peppercorn dressing (such as Cains®)
salt and ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a bowl.
  • Meanwhile, heat a skillet over medium heat. Add olive oil and heat for about 30 seconds. Add yellow squash, zucchini, and garlic and saute until tender, about 5 minutes. Season lightly with salt and pepper. Add to cooked pasta, pour in dressing, and toss to combine. Serve hot or cold.

Nutrition Facts : Calories 292.3 calories, Carbohydrate 48.4 g, Fat 7.8 g, Fiber 2.3 g, Protein 8.4 g, SaturatedFat 1 g, Sodium 266.3 mg, Sugar 5.4 g

PASTA PRIMAVERA IN LIGHT PINK CREAM SAUCE



Pasta Primavera in Light Pink Cream Sauce image

Delicious roasted vegetables and bow tie pasta in a pink sauce. Serve with fresh grated Parmesan cheese on top.

Provided by Jcd317

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 16

5 carrots, chopped
1 head broccoli, cut into florets
1 onion, thinly sliced
2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
¼ cup olive oil
1 tablespoon Italian seasoning
salt and ground black pepper to taste
½ pound farfalle (bow tie) pasta
3 tablespoons butter
3 cloves garlic, minced
¼ cup chicken stock
½ cup light cream
¼ cup tomato sauce
½ cup shredded Parmesan cheese
15 cherry tomatoes, halved

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.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 44.5 g, Cholesterol 33.3 mg, Fat 22.1 g, Fiber 6.3 g, Protein 11.7 g, SaturatedFat 8.8 g, Sodium 307.2 mg, Sugar 6.5 g

LIGHT AND EASY PASTA PRIMAVERA



Light and Easy Pasta Primavera image

Make and share this Light and Easy Pasta Primavera recipe from Food.com.

Provided by annh53182

Categories     Low Cholesterol

Time 35m

Yield 10 cups, 5 serving(s)

Number Of Ingredients 18

8 ounces gemelli pasta
2 cups broccoli florets
1 tablespoon extra virgin olive oil
2 tablespoons minced garlic
1/2 onion, diced
1 carrot, peeled sliced thin
1 medium zucchini, sliced into small chunks
1 medium yellow squash, sliced into small chunks
1 red bell pepper, sliced
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen peas
10 -12 cherry tomatoes, halved
1/2 cup white wine
2 teaspoons lemon zest
1 lemon, juice of
1/3 cup parmesan cheese
1 tablespoon fresh parsley, chopped

Steps:

  • Cook pasta according to package directions. DO NOT DRAIN WATER. With a slotted spoon, remove pasta and transfer to bowl and set aside. Add broccoli florets to pasta water and bring to a boil. Reduce heat and simmer for 3-4 minutes until broccoli is just tender. Drain and set broccoli aside.
  • In a large, deep skillet over medium-high heat olive oil. Add garlic and onion and cook until onions are translucent.
  • Add boiled broccoli and sauté for 1 minute. Then add carrots, zucchini, squash, red bell pepper, salt and pepper - sauté until just tender, about 3-4 minutes.
  • Add cherry tomatoes and peas and cook for another 1-2 minutes.
  • Pour in white wine, add lemon zest and lemon juice. Let simmer for 3-4 minutes.
  • Add pasta to the veggies and combine thoroughly. Pour into a large serving bowl.
  • Add Parmesan cheese and parsley to the veggies and pasta, stirring gently. Add additional salt and pepper to taste. Serve warm or refrigerate and serve cold.

Tips:

  • Use fresh, seasonal vegetables. This will give your pasta dish the best flavor and texture.
  • Don't overcook the pasta. Cook it al dente, or slightly firm to the bite. This will help it hold its shape and prevent it from becoming mushy.
  • Save some of the pasta cooking water. This can be used to thin out the sauce or to add moisture to the pasta if it becomes dry.
  • Don't be afraid to experiment with different ingredients. There are many variations on this recipe, so feel free to add or remove ingredients to suit your taste.
  • Serve the pasta immediately. This dish is best enjoyed fresh out of the pot.

Conclusion:

Light primavera pasta is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. It is packed with fresh vegetables and has a light, creamy sauce. This dish is sure to please everyone at your table.

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