Pasta Primavera

Variations on Pasta Primavera

• 
  • 1/4 teaspoon black pepper
  • 2 cups diced zucchini
  • 1/2 cup sliced green onions
  • 1/2 teaspoon kosher salt
  • 1/3 cup dry white wine
  • +12 other ingredients
• 
  • 2/3 cup fat-free, less-sodium chicken broth
  • 1 small yellow bell pepper, cut into julienne strips
  • 1 teaspoon olive oil
  • Cooking spray
  • +10 other ingredients
• 
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 6 cups hot cooked fettuccine (about 10 ounces uncooked pasta)
  • 1 1/2 cups snow peas
  • +7 other ingredients
• 
  • 1/2 16-ounce box ziti
  • 4 ounces soft goat cheese
  • 1 16-ounce tub mild fresh salsa
  • 1/2 16-ounce bag frozen cooked shrimp, thawed
  • +1 other ingredients
• 
  • 1/4 cup (1 ounce) shaved Parmigiano-Reggiano cheese
  • 1 cup grape tomatoes, halved
  • 2/3 cup half-and-half
  • 1 teaspoon cornstarch
  • +25 other ingredients
• 
  • 1 teaspoon grated fresh lemon zest
  • 1 ounce dried morel mushrooms
  • 4 tablespoons extra-virgin olive oil
  • 1/3 cup pine nuts
  • 3 tablespoons water
  • +14 other ingredients
• 
  • 1/2 teaspoon garlic powder
  • 3 cups frozen vegetable blend (broccoli, cauliflower and carrots)
  • 1/2 teaspoon dried basil leaves, crushed
  • +2 other ingredients
• Pasta Primavera

  • 1/4 cup butter or margarine
  • 1 cup whipping cream
  • 1 cup sliced green onions
  • 1 1/2 cups fresh or frozen snow pea pods, trimmed
  • +13 other ingredients
• Pasta Primavera

  • 8 ounces uncooked farfalle (bow tie pasta)
  • 2 medium carrots, cut into 1 1/2-inch strips (1 1/2 cups)
  • 1/2 teaspoon black pepper
  • Cooking spray
  • +6 other ingredients
• Pasta Primavera

  • 1/4 c lower sodium chicken broth
  • 2 small zucchini, cut into 2-inch matchstick slices (about 1 1/2 cups)
  • +22 other ingredients