How To make Almost Pasta Primavera
INGREDIENTS:
3 1/2 lb Spaghetti squash; 1 medium
1 c Broccoli flowerets; fresh
1 c Zucchini; small, sliced
1 c Mushrooms; fresh, sliced
1 c Carrot; sliced
1 Clove garlic; small, crushed
3/4 ts Reduced calorie margarine,
-melted 1 tb Skim milk;
1/2 c Part skim ricotta cheese;
1 tb Parmesan cheese;
1/2 ts Imitation butter flavoring;
1/4 ts Salt;
1/2 ts Italian seasoning;
1/8 ts Coarsely ground pepper;
Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender. Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside. Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, buter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently. Food Exchanges per serving: 1 food exchange + some free vegetables, 1/2 high-fat meat + 1/2 fat exchanges....
{I found this on the cooking echo, it sounded sooo good! It may be worth trying out as soon as I can convience "Bert" that squash is good for you and yours.;-) which is the reason why I put it in my diabetic recipes file} Yields 6 servings (about 77 calories, 4.5 grams protein, 2.5 grams fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171 milligrams sodium, and 331 milligrams potassium per serving). Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986. Shared by: June Hoffman, 7/93
How To make Almost Pasta Primavera's Videos
Beefy Pasta Primavera
Do you only have 30 minutes tops to make a meal that tastes good and the kids will actually eat? Lean beef, pasta, and vegetables come together perfectly in this balanced plate that won't make a mess of the kitchen.
INGREDIENTS
1 pound lean ground beef (93% or leaner)
1 can (14-1/2 ounces) reduced sodium beef broth
1 cup uncooked whole-grain pasta
1 zucchini cut in half lengthwise then crosswise
1 yellow squash cut in half lengthwise then crosswise
1 can (14-1/2 ounces) Italian-style diced tomatoes, drained
Freshly grated parmesan cheese (optional, but seriously, who doesn't love parmesan cheese?)
INSTRUCTIONS
Heat large non-stick skillet over medium heat until hot.
Add ground beef; cook 8-10 minutes, breaking into 3/4 inch crumbles and stirring occasionally.
Pour off drippings.
Stir in broth and pasta; bring to a boil.
Reduce heat; cover and cook 7-11 minutes or until pasta is almost tender.
Add squash, zucchini and tomatoes; continue to cook 4 to 6 minutes or until pasta is tender and sauce is slightly thickened, stirring occasionally.
Garnish with parmesan cheese, if desired.
Enjoy
For the full recipe, visit:
Pasta Primavera Recipe | Low Fat Diet
Here is a DELICIOUS and HEALTHY Pasta Primavera Recipe that is absolutely perfect for those on a Low Fat Diet! Learn how to make pasta primavera and the secret to low calorie meals.
0:00 Intro
0:40 Sauté Onions, Garlic, Eggplant
1:30 Why Diets Don't Work - Eliminate Fat!
2:20 Start Cooking Pasta
3:15 Add Zucchini & Peppers, then Asparagus, Tomatoes
4:30 Add Seasoning, Lemon, Cooked Pasta, Parmesan
5:11 Plating and Tasting
Ingredients:
3/4 Pound Pasta of your Choice
1 Large Onion- Diced
2 Tablespoons Garlic- Chopped
1 Eggplant- Cut into 3/4 inch Pieces
1 Zucchini- cut into bite size pieces
1 Red and Yellow Pepper- sliced
2 Plum Tomatoes- 1/2 inch Diced
1 Bunch Asparagus- cut into 1 inch pieces
3/4 Cup Parmesan Cheese
1 1/2 Teaspoons Salt
2 Teaspoons Black Pepper
2 Tablespoons Basil Chiffonade
1 Tablespoon Olive oil
1 Tablespoon Lemon Juice
Happy Cooking!!!
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One Pot Shrimp Pasta Primavera
A creamy spring veggie loaded pasta made in one pan and in under 30 minutes
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Pasta Primavera Recipe by Pasquale Sciarappa
Pasquale Sciarappa from OrsaraRecipes makes Pasta Primavera. Cooked live on March 6th 2020.
The Creamy Veggie Pasta My Family Begs Me To Make
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Today we're making Rigatoni Primavera. We're making it a bit different than the way it's normally prepared, but I think this way is much better. I hope you enjoy this easy pasta with spring vegetables recipe!
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Easy Pasta Primavera (Pasta with Spring Vegetables) | Kenji's Cooking Show
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This video is coming in a little late so you probably aren't finding the best spring peas or favas now, but you can do this just as well with summer snap peas, green beans, zucchini, snow peas, or other types of fresh green summer vegetables.
My full printed Pasta Primavera recipe on Serious Eats:
Melissa Clark's Pasta Primavera from the New York Times:
Pasta water should be salted to between .5 and 2% (more or less depending on taste and on how salty the sauce and other ingredients are). It should never be as salty as the sea (which is about 3.5%). Here's some testing:
Here's a guide to how to properly finish pasta with a sauce and pasta water in the pan:
The original spaghetti Primavera, which Sirio Maccione introduced to Le Cirque in 1975:
Clio, where Felipe was a fava and pea-shucking master, does not exist any more, but it is now Uni, a restaurant I used to work at when it was still just a 12-seat bar in the basement of Clio:
The London restaurant where I saw the cooks toss out 95% of the asparagus (among other really atrocious practices all around) actually closed in 2019. It's now a bar and grill run by the same shouty British chef. I have no idea how well it is run now. I hope it is not as abusive.