Best 5 Pasta Primavera Sauce Recipes

Pasta primavera is a light and flavorful pasta dish that is perfect for spring and summer. It is made with fresh vegetables, a creamy sauce, and pasta. The vegetables are typically cooked in a mixture of olive oil, garlic, and herbs, and then combined with a sauce made from heavy cream, Parmesan cheese, and lemon juice. The pasta is cooked separately and then added to the sauce and vegetables. Pasta primavera is a delicious and easy-to-make dish that is sure to please everyone at your table.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA PRIMAVERA WITH LEMON-CAPER SAUCE

Pasta Primavera with Lemon-Caper Sauce image

Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.

Provided by Crosse & Blackwell

Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

¼ cup Crisco® Pure Olive Oil
1 large red or yellow onion, chopped
1 pound fresh asparagus spears, cut into 1-inch pieces
1 medium yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick
¼ teaspoon salt
½ teaspoon coarsely ground pepper
8 ounces cooked linguine pasta, kept warm
1 cup frozen peas and carrots
¼ cup butter
2 tablespoons Pillsbury BEST® All Purpose Flour
1 ½ teaspoons minced fresh garlic
1 (14.5 ounce) can chicken broth
3 tablespoons Santa Cruz Organic® Pure Lemon Juice
¼ cup Crosse & Blackwell® Capers, drained
¼ cup minced fresh parsley
1 cup finely shredded Parmesan cheese

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.

Nutrition Facts : Calories 594.2 calories, Carbohydrate 58.7 g, Cholesterol 47.2 mg, Fat 32.3 g, Fiber 7.8 g, Protein 20.2 g, SaturatedFat 12.9 g, Sodium 1306.6 mg, Sugar 3.4 g

PASTA PRIMAVERA SAUCE

Pasta Primavera Sauce image

This pasta sauce is low-fat but doesn't taste it!

Provided by April

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Yield 6

Number Of Ingredients 19

Ingredients

1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini chunks
½ cup sliced green bell pepper
½ cup red bell pepper, sliced
2 cloves garlic, chopped
2 bay leaf
1 tablespoon olive oil
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon white sugar
½ cup water

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.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 13.8 g, Fat 2.6 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 975.5 mg, Sugar 8.1 g

MUSHROOM PRIMAVERA PASTA SAUCE

Mushroom Primavera Pasta Sauce image

This meatless meal has plenty of mushrooms and vegetables in a rich tomato sauce. Serve over whole wheat pasta for an added nutritional punch. -Cindy Adams, Tracy, California

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 6 cups.

Number Of Ingredients 14

Ingredients

1 large onion, chopped
1 tablespoon olive oil
1 whole garlic bulb, peeled and minced
15 plum tomatoes, peeled and chopped
2 medium zucchini, grated
2 medium carrots, grated
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 pound fresh mushrooms, quartered
Hot cooked multigrain pasta
Shredded Parmesan cheese

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.

Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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

Ingredients

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

PASTA PRIMAVERA SAUCE

PASTA PRIMAVERA SAUCE image

Categories Basil Broccoli Carrot Pepper Rosemary Squash Thyme Tomato

Number Of Ingredients 19

Ingredients

1 can (14.5 ounce) diced tomatoes
1 can (6 ounce) tomato paste
3/4 cup fresh broccoli florets
3/4 cup carrots, thinly sliced
3/4 cup onion, sliced
1/2 cup zucchini, cut into chunks
1/2 cup green bell pepper, sliced
1/2 cup red bell pepper, sliced
2 cloves garlic, chopped
2 bay leaves
1 tablespoon olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon white sugar
1/2 cup water

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.

Tips:

Use fresh, seasonal vegetables: This will ensure that your pasta primavera is packed with flavor and nutrients.
Don't overcook the vegetables: You want them to be crisp-tender, not mushy.
Use a light hand with the oil: Pasta primavera is a light dish, so you don't need to use a lot of oil.
Season the sauce to taste: Add salt, pepper, and other seasonings to taste until you reach the desired flavor.
Serve immediately: Pasta primavera is best served immediately after it is made.

Conclusion:

Pasta primavera is a delicious and healthy dish that is perfect for a light lunch or dinner. It is easy to make and can be customized to your liking. With so many different variations, there is sure to be a pasta primavera recipe that everyone will enjoy. So next time you are looking for a quick and easy meal, give pasta primavera a try!