Pasta Primavera Recipe

Pasta Primavera Recipe
Photo by: Taste of Home
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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

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  • 2 Servings
  • Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup sliced onion
  • 1/2 cup julienned green or sweet red pepper
  • 2 teaspoons Crisco® Extra Virgin Olive Oil or Canola 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.

Nutrition 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.

Pasta Primavera published in Reminisce Extra August 2000, p45

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Reviews for Pasta Primavera (2)

Pasta Primavera Recipe

Pasta Primavera

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

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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