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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
This recipe is:
Quick
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
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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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
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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