vegetable pasta

Recipe video above. A quick healthy dinner with more veg and less pasta, all made in one pot! For a lower cal option, skip the cheese and serve with parmesan sprinkled on top. Workflow: Get the onion cooking while you prep the other ingredients.

Vegetable Pasta - One Pot!

olive oil

garlic (, minced)

onion (, finely chopped)

zucchinis* (, halved lengthwise and

red capsicum/bell pepper* (, halved and sliced)

corn* ((frozen

250 grams/ 0.5lb ziti/penne (,

800 g / 28 oz crushed tomato

/ 375 ml vegetable or chicken broth

tomato paste

Italian herb mix ((or other dried herbs))

garlic powder

tsp red pepper flakes

salt

0.5 tsp black pepper

cheese

parsley ((optional))

Parmesan ((if not using cheese))

Heat oil in a large pot over medium. Add garlic and onion - cook slowly for 3 to 4 minutes until onion is translucent and sweet.

Turn heat up to medium high, add zucchini and capsicum. Cook 1 1/2 minutes.

Add remaining ingredients EXCEPT pasta and broccoli. Stir until tomato paste dissolves.

When liquid starts bubbling, lower heat to medium, add pasta and stir. Top with broccoli, push in.

Place lid on and cook for 5 minutes.

Remove lid. Cook for another 3 to 4 minutes, stirring frequently, until pasta is almost cooked through and most of the liquid has been absorbed by the pasta.

Stir through half the cheese (if using). Adjust salt and pepper to taste.

Top with remaining cheese, put lid on. Leave for 1 minute until cheese is melted and pasta is perfectly cooked.

Garnish with parsley and serve immediately.&nbsp;Don't leave leftovers in the pot, residual heat will overcook the pasta so transfer into a serving dish.

This healthy eggplant pasta is vibrant and filling. An easy twist on pasta alla norma, a simple Italian pasta made with eggplant and tomato.

Eggplant Pasta

whole wheat pasta

extra virgin olive oil

eggplant

red bell pepper

garlic (minced)

black pepper

red pepper flakes

tomato pasta sauce

kalamata olives

lemon

herbs

Parmesan cheese (for serving)

Boil

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, according to package directions. Drain, toss with a bit of olive oil to prevent sticking, and set aside.

Cook

Meanwhile, heat oil in a large nonstick skillet over medium. Add the chopped eggplant and bell pepper and cook until just softened, about 5 minutes, stirring occasionally.

Add the garlic and sauté just until fragrant, about 30 seconds. Add the salt, black pepper, and red pepper flakes and stir to combine.

Stir in the tomato sauce, then the olives. Let simmer 5 minutes, or until heated through. Stir in the lemon juice and zest.

Stir

Stir the pasta into the eggplant tomato sauce, adding a little more of the prepared pasta sauce as needed to moisten the noodles. Served topped with chopped fresh herbs and Parmesan. Enjoy immediately.

https://content.jwplatform.com/videos/r40I4jUb.mp4

This truly is a wonderful springy gem! Bucatini noodles in a garlic-infused creamy sauce and twirled around buttery bits of asparagus and peas. SO GOOD! 

Garlic Cream Bucatini with Peas and Asparagus

DeLallo Bucatini Pasta

butter

half a bunch of asparagus, ends trimmed and sliced diagonally (about 1 1/2 cups once cut)

garlic, grated

broth

heavy cream

peas

lemon juice

salt and pepper

breadcrumbs

Cook pasta to al dente according to package directions.

Melt butter over medium heat. Add asparagus and cook for 5 minutes, until soft and bright green. (You&#8217;ll simmer the asparagus a bit longer in the sauce, so it&#8217;s okay if it&#8217;s still a little firm.)

Add garlic and sauté for 1-2 minutes, until fragrant. 

Add broth and heavy cream; bring to a low simmer. Once it thickens into more of a sauce, add in the frozen peas for the final few minutes of cooking. Season with the lemon juice, lemon zest, salt, and pepper. 

Toss the sauce with the pasta; keep it all over low heat for a few minutes so the pasta and the sauce really come together. Let stand for a few minutes if necessary for everything to thicken and the sauce to really cling on to the pasta. Top with lots and lots of breadcrumbs, and some rotisserie chicken or sautéed shrimp if you want! So yum!

Can't wait to make this with chicken or salmon!  Sounds divine and i LOVE bucatini pasta!!

Simple pasta primavera with roasted vegetables and dressed in a light sauce using the pasta cooking water, extra virgin olive oil, lemon zest and a little Parmesan cheese. I use a medley of vegetables, and you can feel free to change them up depending on what is in season! This is a great way to keep your primavera exciting and delicious. If you want to add some extra protein, throw in some quick lemon chicken or grilled shrimp skewers.

Easy Pasta Primavera Recipe

zucchini, (halved length-wise and sliced (half moons))

yellow squash, (halved length-wise and sliced (half moons))

carrots,

red bell pepper, (cored

yellow or orange bell pepper, (cored and sliced into thin sticks)

red onion, (halved and sliced (half moons))

garlic cloves, (minced)

tbsp dried oregano, (more for later)

½ tsp fresh thyme, (more for later)

Kosher salt

Black pepper

Extra virgin olive oil

pasta

oz grape tomatoes, (halved)

Parmesan cheese, (more to your liking)

Heat oven to 450 degrees F.

Place the vegetables in a large mixing bowl. Add garlic, oregano, and thyme. Season with a big pinch of kosher salt and black pepper. Drizzle a good amount of extra virgin olive oil. Toss to coat.

Transfer the vegetables to a large sheet pan (or two if needed). Spread them out well. Roast in heated oven for about 20 minutes (stirring half-way through).

While the vegetables are roasting, cook the pasta in salted boiling water according to package (about 10 to 12 minutes). Reserve some of the pasta cooking water. Drain pasta.

Transfer pasta to a large bowl and season with salt and pepper, and if you like, a little oregano and fresh thyme. Add the vegetables in. Add the tomatoes and lemon zest. Add a bit of the pasta cooking water, a bit of extra virgin olive oil. Toss to combine.

Sprinkle Parmesan cheese and serve immediately.

https://content.jwplatform.com/videos/TMZaIOgF.mp4

You’ll love this pasta primavera with roasted vegetables and a simple and light sauce! The perfect dinner for any night of the week, and you can change up the veggies to your liking, or even toss in chicken or shrimp!

Pasta Primavera

If you&#39;re a broccoli fan, you&#39;ll love this classic combo with pasta, embellished with sun-dried tomatoes and lots of garlic.

Simple Pasta with Broccoli and Sun-Dried Tomatoes

pasta (any short chunky shape,

broccoli

sun-dried tomatoes (see note)

Salt and pepper

hot red pepper flakes

Lemon

Cook the pasta according to package directions, then drain.

Meanwhile, heat the oil in a large skillet. Add the garlic and sauté for a minute or two over low heat, just until golden.

Add the broccoli to the skillet along with about 1/4 cup water. Cover and steam over medium heat until the broccoli is bright green and just a little beyond tender-crisp. Remove from the heat.

Combine the cooked pasta with the broccoli mixture (along with any liquid remaining in the pan) and dried tomatoes in a serving container. Toss together and season with salt and pepper.

Serve at once, passing around dried hot red pepper flakes, and lemon or lime wedges if desired for embellishing individual portions.

Recipe video above. This is the Pasta Primavera recipe made famous by Le Cirque restaurant in NYC. It was first published in a magazine in the 1970&#39;s! This is an excellent big creamy pasta fix with less guilt thanks to a ton of vegetables. The trick here is timing so that all the vegetables finish cooking to tender-crisp perfection at the same time. Don&#39;t skip the pine nuts. It&#39;s the signature finishing touch.Counting calories? See note 1 on how to lighten the dish.

/ 10 oz linguine ((fettucine,

white mushrooms

zucchini (,

broccolini

snow peas ((~10 pieces, 75 grams/2.5 ounces))

asparagus

green peas (, defrosted)

cherry tomatoes (,

garlic (, finely minced)

tbsp / 75 g unsalted butter

heavy cream ((Note 3))

Parmigiano reggiano (, finely grated (sub regular parmesan, Note 4))

tbsp extra virgin olive oil

tsp cooking/kosher salt

tsp black pepper

basil leaves (, finely sliced (Note 5))

tbsp pinenuts (, toasted (Note 7))

Broccolini - Cut off florets then cut in half lengthwise. Then slice the stems diagonally into 2.5 cm / 1&quot; lengths.

Snow peas - Remove the tough string running down the &quot;seam&quot; of the pea. Stack several peas and slice on the diagonal about 1cm / 0.4&quot; wide.

Asparagus - Snap the base off the asparagus, it will naturally break where the woody stem stars. Cut tips off, leave whole and set aside. Slice the stems diagonally into 2.5 cm / 1&quot; lengths.

Cut vegetables:

Melt butter in a saucepan over medium-high heat. Add cream and Parmigiano reggiano. Stir, and once the cream starts simmering gently, stir until the cheese melts then take it off the stove and set aside.

Cream Sauce:

Bring a large pot of water to the boil over high heat. Add 1 tablespoon of salt and add the pasta. Cook for the time per the packet minus 1 minute. Meanwhile, cook vegetables.

Reserve pasta water: Just before draining the pasta, scoop out a mug of pasta cooking water and set aside. Drain the pasta.

Pasta:

Mushrooms: Heat half the olive oil in a large skillet over high heat. Cook mushrooms for 4 minutes until golden, remove to a plate.

Veg: Heat remaining oil in the same skillet. Cook broccolini, snow peas and asparagus for 2 minutes. Add zucchini, tomato, green peas, garlic, salt and pepper. Cook for a further 3 minutes. Add mushroom back in, toss, then remove from heat.

Toss! Return pasta into the now-empty pot. Add vegetables, cream sauce and 1/3 cup pasta water. Toss over medium heat using 2 wooden spoons until the sauce thickens and clings to the pasta strands rather than pooling in the base of the pot, about 1 to 2 minutes. (If at any stage the pasta gets too thick, add a splash more pasta water and toss on stove).

Basil &amp; pine nuts - Quickly toss through basil. Divide between 4 bowls. Sprinkle with pine nuts. Devour immediately!

Cook:

Try a new topping for your pasta, ready in just 15 minutes

Pasta with creamy greens & lemon

broccoli florets

frozen soya beans

frozen peas

mange tout

mascarpone cheese

grated parmesan or vegetarian alternative

basil leaves

Cook pasta in a very large pan following the pack instructions, adding broccoli florets, frozen soya beans, frozen peas and mange tout for the final 3 mins of cooking time.

Drain, saving a ladleful of the cooking water first, then tip everything back into the pan. Stir in mascarpone or soft cheese, zest and juice 1 lemon, grated Parmesan, a handful basil leaves, some seasoning and a splash of cooking water.

Pasta Primavera is a healthy, vegetable-packed pasta dish that the whole family can enjoy! Mix in your favorite veggies with some penne pasta, olive oil, and herbs.

penne pasta (or 3 ½ cups)

pasta water

salt, divided

oregano, divided

black pepper, divided

Tablespoons salted butter

carrots, julienned

½ red onion, diced

red bell pepper, julienned

broccoli florets,

yellow squash,

grape tomatoes,

Tablespoon white wine vinegar

basil

Shredded Parmesan cheese, optional garnish

Parsley,

Cook pasta according to the directions on the...

Cook pasta according to the directions on the bag. Drain but save 1 cup of the pasta water and set aside. I like to ladle out 1 cup and put it into a separate container before I drain it.

In a small bowl, mix the olive oil,...

In a small bowl, mix the olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon oregano.

Toss the pasta with this oil mixture until...

Toss the pasta with this oil mixture until evenly covered. Set pasta aside.

In a large skillet over medium heat, melt...

In a large skillet over medium heat, melt the butter and sauté the carrots and onions together until softened, about 2-3 minutes.

Add in the bell pepper and broccoli florets...

Add in the bell pepper and broccoli florets and cook for a few minutes or until barely softened, about 2-3 minutes.

Finish up the sauté by adding in the...

Finish up the sauté by adding in the squash, tomatoes, white wine vinegar, garlic powder, ½ teaspoon oregano, ½ teaspoon salt, dried basil, and ¼ teaspoon black pepper. Let cook all together for another 3 minutes.

Stir in the penne pasta prepared earlier and...

Stir in the penne pasta prepared earlier and ⅓ cup of the reserved pasta water to the mixture. Stir for a minute and then remove from heat.

Plate and garnish with optional parmesan cheese and...

Plate and garnish with optional parmesan cheese and parsley and enjoy!

https://mediavine-res.cloudinary.com/video/upload/kspb3xhlowigs23uzudi.mp4

Pasta Primavera is the perfect meal to welcome the spring with! Enjoy a colorful plate of penne pasta with all of your favorite garden vegetables. My kiddos call this Rainbow Veggie Pasta and it's a very accurate description!

Easy Pasta Primavera

This creamy pasta primavera is a quick and easy 15 minute dinner that&#039;s packed with fresh veggies, with a creamy, cheesy sauce.

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