Pasta Primavera Recipe

Pasta Primavera RecipePhoto by: Taste of Home Pasta Primavera Recipe Rating 5

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

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Pasta Primavera Recipe
  • Prep/Total Time: 25 min.
  • Yield: 2 Servings
15 10 25

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

Directions

  • 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. Yield: 2 servings.

Nutritional Facts 1 serving (1 cup) equals 296 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 170 mg sodium, 53 g carbohydrate, 5 g fiber, 9 g protein.

Originally published as Pasta Primavera in Reminisce Extra August 2000, p45

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Reviews for Pasta Primavera (4)

Pasta Primavera Recipe

Pasta Primavera

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Reviewed on Jan. 20, 2011 by lisaeller

My daughter used whole grain penne pasta and Hunts diced tomatoes instead of stewed... it was really good! She served sauteed shrimp on the side... with a little salt/garlic powder/pepper seasoning ~ the shrimp would have been really good mixed in to make a one dish meal. Yum. Easy.


Reviewed on Jun. 16, 2010 by Trilby Yost

I can understand how this would make a good main dish, but I always make it as a side dish.


Reviewed on Dec. 31, 2008 by brkmom

I think, in place of stewed tomatoes, you could use roasted red peppers, chopped and drained.

brkmom


Reviewed on Dec. 31, 2008 by cee-jay

Is there an alternative to using stewed tomatoes when preparing this casserole? I would like your suggestions.

 
 
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