Best 6 Garden Vegetable Primavera Recipes
Indulge in a vibrant and flavorful culinary journey with our exquisite Garden Vegetable Primavera, a symphony of fresh seasonal vegetables enveloped in a light and creamy sauce. This delectable dish celebrates the bounty of nature, transforming simple ingredients into a masterpiece. Alongside the Primavera, embark on a culinary adventure with three additional tantalizing recipes: a refreshing Avocado and Grapefruit Salad, a hearty Lentil and Sweet Potato Curry, and a delightful Baked Cod with Lemon and Herbs. Each recipe promises a unique taste experience, showcasing the versatility and diversity of plant-based cuisine.
From the crisp snap of asparagus to the sweet crunch of bell peppers and the earthy undertones of mushrooms, the Garden Vegetable Primavera is a harmonious blend of textures and flavors. Its creamy sauce, delicately infused with herbs and spices, adds a layer of richness without overpowering the natural goodness of the vegetables.
Meanwhile, the Avocado and Grapefruit Salad offers a burst of citrusy freshness, combining the creamy avocado with tangy grapefruit segments, crunchy cucumbers, and a hint of peppery arugula. Dressed in a zesty lemon-honey vinaigrette, this salad is a symphony of flavors and textures, perfect as a light lunch or a refreshing side dish.
For those seeking a comforting and nourishing meal, the Lentil and Sweet Potato Curry is a haven of warmth and spice. Tender lentils and sweet potatoes simmer in a fragrant blend of aromatic spices, creating a hearty and flavorful curry. Served over fluffy basmati rice, this dish is a celebration of plant-based comfort food.
Last but not least, the Baked Cod with Lemon and Herbs is a testament to the simplicity of fresh ingredients. Delicate cod fillets are seasoned with a vibrant blend of lemon, herbs, and a hint of garlic, then baked to perfection. The result is a flaky, succulent fish dish that highlights the natural flavors of the sea.
Embark on this culinary adventure and discover the endless possibilities of plant-based cuisine. From the vibrant Garden Vegetable Primavera to the refreshing Avocado and Grapefruit Salad, the hearty Lentil and Sweet Potato Curry, and the elegant Baked Cod with Lemon and Herbs, these recipes promise a delightful and memorable dining experience.
PASTA PRIMAVERA
A hearty, veggie packed pasta dish that's perfect for serving year round! It has so much fresh flavor, it's a great way to use up those vegetables in the fridge, plus it's a bright and colorful dish so it helps get the kids to eat their vegetables.
Provided by Jaclyn
Categories Main Course
Time 30m
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil. Cook penne pasta in salted water according to package directions, reserve 1/2 cup pasta water before draining.
- Meanwhile heat olive oil in a 12-inch (and deep) skillet over medium-high heat.
- Add red onion and carrot and saute 2 minutes.
- Add broccoli and bell pepper then saute 2 minutes.
- Add squash and zucchini then saute 2 - 3 minutes or until veggies have nearly softened.
- Add garlic, tomatoes, and Italian seasoning and saute 2 minutes longer.
- Pour veggies into now empty pasta pot or a serving bowl, add drained pasta, drizzle in lemon juice, season with a little more salt as needed and toss while adding in pasta water to loosen as desired.
- Toss in 1/4 cup parmesan and parsley then serve with remaining parmesan on top.
Nutrition Facts : Calories 415 kcal, Carbohydrate 57 g, Protein 10 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 198 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
GARDEN PRIMAVERA
I made several changes to the original recipe for this pasta and vegetable toss to better suit our family's tastes. With its pretty color and fresh flavor, the meatless main dish is a favorite at our house. -Ann Heinonen of Howell, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the broccoli, red pepper, carrot, mushrooms, celery and garlic in oil for 3 minutes. Add V8 juice and basil; bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Stir in the peas, salt and pepper; simmer 2 minutes longer or until peas are tender. , Drain fettuccine; add to vegetable mixture and toss to coat. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 310 calories, Fat 6g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 529mg sodium, Carbohydrate 54g carbohydrate (0 sugars, Fiber 6g fiber), Protein 12g protein. Diabetic Exchanges
PASTA PRIMAVERA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 8 servings
Number Of Ingredients 18
Steps:
- For the vegetables: Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the carrots and cook for 1 minute. Then add the broccoli; cook for another minute. Add the red peppers; cook 1 minute more. Remove the vegetables from the skillet and set aside.
- To the skillet, add the butter and the remaining 1 tablespoon oil; allow to heat up. Add the mushrooms, zucchini and squash, and cook until starting to soften, 2 to 3 minutes. Remove the vegetables from the skillet and add them to the other vegetables. Set aside.
- For the sauce: Add the garlic and onions to the skillet, and cook until starting to turn translucent, about 2 minutes.
- Next, pour in the chicken broth and wine; stir, scraping the bottom of the pan to loosen all the flavorful bits. Cook for 3 to 4 minutes, until reduced by about half. Stir in the cream and Parmesan, and allow the cheese to melt. Add salt and black pepper to taste.
- Add the cooked vegetables to the sauce, along with the peas and basil; stir to combine. If the sauce needs a little more liquid, splash in a small amount of broth. Place the cooked pasta in a large serving bowl and pour all the contents of the skillet over the pasta; toss to combine. Sprinkle with extra basil, and serve with extra Parmesan.
PASTA PRIMAVERA
Giada De Laurentiis' Pasta Primavera recipe, from Everyday Italian on Food Network, is bursting with roasted vegetables and Parmesan.
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- On a large heavy baking sheet, toss all of the vegetables with the oil, salt, pepper, and dried herbs to coat. Transfer half of the vegetable mixture to another heavy large baking sheet and arrange evenly over the baking sheets. Bake until the carrots are tender and the vegetables begin to brown, stirring after the first 10 minutes, about 20 minutes total.
- Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Toss the pasta with the vegetable mixtures in a large bowl to combine. Toss with the cherry tomatoes and enough reserved cooking liquid to moisten. Season the pasta with salt and pepper, to taste. Sprinkle with the Parmesan and serve immediately.
GARDEN PRIMAVERA FETTUCCINE
"I created this side while trying to make broccoli Alfredo," writes Tammy Perrault of Lancaster, Ohio. "I kept adding fresh vegetables, and the result was this creamy pasta dish!"
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook fettuccine according to package directions, adding vegetables during the last 4 minutes. Drain and return to the pan. , Add Alfredo sauce and basil; toss to coat. Cook over low heat for 1-2 minutes or until heated through. Sprinkle with cheese if desired.
Nutrition Facts : Calories 165 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 121mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
EASY VEGGIE PASTA PRIMAVERA
Perfect for pasta night family dinners, our Easy Pasta Primavera recipe is so simple to pull together. We used zucchini, yellow squash and peas, but the beauty of this recipe is that you can customize it with whatever veggies you like.
Provided by Country Crock®
Categories Trusted Brands: Recipes and Tips Country Crock®
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions.
- Meanwhile, melt 2 tablespoons Country Crock® Spread in large nonstick skillet over medium heat. Add shallots and cook 3 minutes or until tender. Add garlic and cook 1 minute.
- Add vegetables and cook 3 minutes, stirring occasionally. Stir in broth and simmer 5 minutes or until vegetables are tender. Add remaining tablespoon Country Crock® Spread.
- Toss vegetable mixture with cooked pasta, mint or basil, and lemon zest. Sprinkle with Parmesan cheese, if desired.
Nutrition Facts : Calories 237.4 calories, Carbohydrate 48.7 g, Cholesterol 0.8 mg, Fat 1.6 g, Fiber 3.2 g, Protein 9 g, SaturatedFat 0.3 g, Sodium 155.6 mg, Sugar 2.8 g
Tips:
- Use fresh vegetables. Fresh vegetables will have the best flavor and texture in your primavera.
- Cut your vegetables evenly. This will help them cook evenly.
- Don't overcrowd the pan. If you overcrowd the pan, the vegetables will steam instead of sautéing.
- Cook the vegetables over medium-high heat. This will help them brown and caramelize.
- Season the vegetables with salt and pepper. This will help bring out their flavor.
- Add the pasta to the vegetables. Cook the pasta according to the package directions.
- Stir in the sauce. Use a sauce that you like, such as a tomato sauce, a pesto sauce, or a cream sauce.
- Serve immediately. Primavera is best served hot.
Conclusion:
Primavera is a delicious and easy-to-make dish that is perfect for a light and healthy meal. It is also a great way to use up leftover vegetables. With its vibrant colors and fresh flavors, primavera is a surefire hit with everyone at the table.
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