Best 5 Pasta Primavera Sauce Recipes

**Pasta Primavera:** A Vibrant and Flavorful Vegetarian Delight

Pasta primavera is a classic vegetarian pasta dish that bursts with the vibrant colors and flavors of fresh vegetables. Originating in Italy, this versatile dish is a symphony of textures and tastes, featuring an array of crisp-tender vegetables tossed in a light and flavorful sauce. Whether you're a seasoned home cook or a novice in the kitchen, pasta primavera is an easy-to-make dish that promises a satisfying and nutritious meal.

This article presents a collection of pasta primavera recipes, each offering a unique twist on this timeless classic. From a traditional Italian recipe to a modern take with sun-dried tomatoes and spinach, these recipes cater to various tastes and dietary preferences. With step-by-step instructions, helpful tips, and variations, you'll be able to create a delicious and visually stunning pasta primavera dish that will impress your family and friends. So gather your fresh vegetables, choose your favorite recipe, and embark on a culinary journey that celebrates the beauty and bounty of nature.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA PRIMAVERA WITH LEMON-CAPER SAUCE

Pasta Primavera with Lemon-Caper Sauce image

Colorful, crisp-tender veggies are tossed with linguine pasta and a creamy lemon-caper sauce and served with shredded Parmesan cheese.

Provided by Crosse & Blackwell

Categories Trusted Brands: Recipes and Tips Crosse & Blackwell®

Time 50m

Yield 4

Number Of Ingredients 16

Ingredients

¼ cup Crisco® Pure Olive Oil
1 large red or yellow onion, chopped
1 pound fresh asparagus spears, cut into 1-inch pieces
1 medium yellow squash or zucchini, quartered lengthwise, sliced 1/4-inch thick
¼ teaspoon salt
½ teaspoon coarsely ground pepper
8 ounces cooked linguine pasta, kept warm
1 cup frozen peas and carrots
¼ cup butter
2 tablespoons Pillsbury BEST® All Purpose Flour
1 ½ teaspoons minced fresh garlic
1 (14.5 ounce) can chicken broth
3 tablespoons Santa Cruz Organic® Pure Lemon Juice
¼ cup Crosse & Blackwell® Capers, drained
¼ cup minced fresh parsley
1 cup finely shredded Parmesan cheese

Steps:

Heat oil in large skillet over medium heat. Add onion. Cook over medium-low heat 7 minutes or until soft. Add asparagus, yellow squash, salt and pepper. Cook an additional 5 minutes or until crisp-tender.
Heat butter in medium saucepan over medium heat. Stir in flour and garlic until blended. Gradually stir in chicken broth until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat to low; simmer 5 minutes. Stir in lemon juice and capers.
Combine pasta, vegetable and sauce mixtures in pasta pot. Add parsley; stir until blended. Sprinkle individual servings with cheese.

Nutrition Facts : Calories 594.2 calories, Carbohydrate 58.7 g, Cholesterol 47.2 mg, Fat 32.3 g, Fiber 7.8 g, Protein 20.2 g, SaturatedFat 12.9 g, Sodium 1306.6 mg, Sugar 3.4 g

PASTA PRIMAVERA SAUCE

Pasta Primavera Sauce image

This pasta sauce is low-fat but doesn't taste it!

Provided by April

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Yield 6

Number Of Ingredients 19

Ingredients

1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
¾ cup fresh broccoli florets
¾ cup thinly sliced carrots
¾ cup sliced onion
½ cup zucchini chunks
½ cup sliced green bell pepper
½ cup red bell pepper, sliced
2 cloves garlic, chopped
2 bay leaf
1 tablespoon olive oil
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon dried oregano
½ teaspoon dried thyme
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 teaspoon white sugar
½ cup water

Steps:

In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

Nutrition Facts : Calories 84.5 calories, Carbohydrate 13.8 g, Fat 2.6 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.4 g, Sodium 975.5 mg, Sugar 8.1 g

PASTA PRIMAVERA IN LIGHT PINK CREAM SAUCE

Pasta Primavera in Light Pink Cream Sauce image

Delicious roasted vegetables and bow tie pasta in a pink sauce. Serve with fresh grated Parmesan cheese on top.

Provided by Jcd317

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 16

Ingredients

5 carrots, chopped
1 head broccoli, cut into florets
1 onion, thinly sliced
2 small zucchini, thinly sliced
1 small yellow squash, thinly sliced
¼ cup olive oil
1 tablespoon Italian seasoning
salt and ground black pepper to taste
½ pound farfalle (bow tie) pasta
3 tablespoons butter
3 cloves garlic, minced
¼ cup chicken stock
½ cup light cream
¼ cup tomato sauce
½ cup shredded Parmesan cheese
15 cherry tomatoes, halved

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Mix carrots, broccoli, onion, zucchini, and yellow squash in a large bowl; drizzle with olive oil. Season with Italian seasoning, salt, and black pepper. Toss to evenly coat vegetables. Spread coated vegetables on 2 baking sheets.
Roast vegetables in the preheated oven for 10 minutes. Stir and continue roasting until tender, about 10 more minutes.
Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, until cooked through yet firm to the bite, 10 to 12 minutes; drain and return farfalle to pot.
Heat butter in a small saucepan over medium heat; cook and stir garlic in the melted butter until fragrant, about 3 minutes. Pour chicken stock into garlic mixture; bring to a boil. Add light cream; reduce heat and simmer. Stir tomato sauce and Parmesan cheese into sauce.
Combine sauce, roasted vegetables, and cherry tomatoes with farfalle; toss well.

Nutrition Facts : Calories 406.3 calories, Carbohydrate 44.5 g, Cholesterol 33.3 mg, Fat 22.1 g, Fiber 6.3 g, Protein 11.7 g, SaturatedFat 8.8 g, Sodium 307.2 mg, Sugar 6.5 g

MUSHROOM PRIMAVERA PASTA SAUCE

Mushroom Primavera Pasta Sauce image

This meatless meal has plenty of mushrooms and vegetables in a rich tomato sauce. Serve over whole wheat pasta for an added nutritional punch. -Cindy Adams, Tracy, California

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 6 cups.

Number Of Ingredients 14

Ingredients

1 large onion, chopped
1 tablespoon olive oil
1 whole garlic bulb, peeled and minced
15 plum tomatoes, peeled and chopped
2 medium zucchini, grated
2 medium carrots, grated
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1/4 cup water
1 teaspoon salt
1/4 teaspoon pepper
1 pound fresh mushrooms, quartered
Hot cooked multigrain pasta
Shredded Parmesan cheese

Steps:

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, zucchini, carrots, peppers, water, salt and pepper. Bring to a boil., Reduce heat; cover and simmer for 20-25 minutes or until vegetables are tender, stirring occasionally. Stir in mushrooms; cook 10 minutes longer or just until mushrooms are tender., Serve over pasta. Sprinkle with cheese.

Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 321mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

PASTA PRIMAVERA SAUCE

PASTA PRIMAVERA SAUCE image

Categories Basil Broccoli Carrot Pepper Rosemary Squash Thyme Tomato

Number Of Ingredients 19

Ingredients

1 can (14.5 ounce) diced tomatoes
1 can (6 ounce) tomato paste
3/4 cup fresh broccoli florets
3/4 cup carrots, thinly sliced
3/4 cup onion, sliced
1/2 cup zucchini, cut into chunks
1/2 cup green bell pepper, sliced
1/2 cup red bell pepper, sliced
2 cloves garlic, chopped
2 bay leaves
1 tablespoon olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon white sugar
1/2 cup water

Steps:

In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water.
Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.

Tips:

Use fresh, seasonal vegetables: Primavera means "spring" in Italian, so this dish is best made with fresh, springtime vegetables. Some good choices include asparagus, broccoli, carrots, peas, and zucchini.

Don't overcook the vegetables: Vegetables should be cooked just until tender-crisp. Overcooked vegetables will lose their flavor and texture.

Use a good quality olive oil: Olive oil is a key ingredient in this sauce, so it's important to use a good quality one. Look for an extra virgin olive oil that is flavorful and has a fruity aroma.

Add some herbs to the sauce: Herbs such as basil, oregano, and thyme can add a lot of flavor to the sauce. Add them towards the end of cooking so that they don't lose their flavor.

Serve the sauce over your favorite pasta: Primavera sauce is delicious served over any type of pasta, but it is especially good with a short pasta such as penne or rotini.

Conclusion:

Pasta primavera is a delicious and easy-to-make dish that is perfect for a spring or summer meal. With its fresh vegetables and flavorful sauce, it's a surefire hit with everyone at the table. So next time you're looking for a light and healthy meal, give pasta primavera a try.