Pasta Primavera Sauce

Saturday, May 5, 2018
Fresh garden vegetables are always the best choice when possible to make this Pasta Primavera Sauce.

I have two recipes to share one is heartier than the other.


I love the light summer vegetables almost stir fry like a tri-colored pasta dish but in the winter I stick to a thicker sauce style with more of a stick to your ribs kind of sauce.


Both are delicious and you can mix and match the vegetables to how your family likes them.


The summer style is strictly a vegetable pasta dish and much lighter in calories.


The second recipe is made with cubed chicken and vegetables and perfect for winter vegetables added.


Check out both recipes and choose which one you like the best.






This is a sauce over spinach pasta. Vegetables of all kinds simmered slow in a tomato sauce and in a pan to put over your favorite pasta











Perfect Summer Pasta!



Vegetables Pasta Primavera


I have two recipes I love this is my go-to summer recipe:


Pasta I like the tri-colored spirals for this recipe

1 jar artichoke lemon pesto

2 tablespoons heavy cream

salt and pepper to taste

1 tablespoon olive oil

1/2 lb. skinny asparagus, thicker ends cut off, remaining cut into 2” pieces

1/2 lb. broccoli, cut into small florets

1/2 lb. sugar snap peas

2 bell peppers, orange or red, stem and seeds removed, cut into 1” pieces

2 yellow squash (or zucchini), cut into 1” pieces

1/2 cup fresh basil, thinly sliced

1 cup grape tomatoes, sliced in half

grated 3-cheese blend (for garnish)




Wash and prepare all the vegetables. Set aside.


Cook the pasta according to package directions in salted water.


Reserve 2/3 cup of salted pasta water.


Drain pasta and pour into a large mixing bowl.


Combine reserved pasta water with artichoke pesto and two tablespoons of heavy cream.


Heat over medium heat in a saucepan on the stove for 2 minutes or until steaming.


Combine sauce with cooked pasta.


In a large frying pan add the oil and saute the broccoli, asparagus, snap peas, bell peppers and squash for around 2 to 3 minutes.


Combine with the pasta.


Toss in the grape tomatoes and fresh basil.


Garnish with grated parmesan cheese.










Vegetables of all kinds simmered slow in a tomato sauce and in a pan to put over your favorite pasta





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Vegetables of all kinds simmered slow in a tomato sauce and in a pan to put over your favorite pasta






Many Uses for this Sauce



You can also use rice or even use this sauce over mashed potatoes.


The sauce with vegetables is the perfect topping for any style of pasta your family loves.


I even love this chunky vegetable sauce over crusty Italian bread.


Pasta Primavera sauce is a great starter sauce for any meal.


You can get very creative with this sauce.


Adding shredded cheese melted over the top of your pasta and sauce is another great addition to the flavors.


vegetable sauce for pasta





Pasta Primavera Sauce Pin for later



Vegetables of all kinds simmered slow in a tomato sauce and in a pan to put over your favorite pasta






Yield: 8

Pasta Primavera Sauce

prep time: 15 MINScook time: 35 MINStotal time: 50 mins

ingredients:

Chickpeas use around 1 cup mine were made fresh from dried chickpeas
1 pound cubed boneless chicken breast 
2 cups Green Beans or other green, yellow beans 
2 cups Cubed Zucchini or
Sliced Yellow Squash 
1 cup sliced Carrots 
2 Green Peppers chopped or julienned
3 Whole Plum Tomatoes sliced 
2 pounds pureed Plum Tomatoes
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped basil
Salt, pepper
Red pepper flakes
4 minced Garlic cloves
Olive oil
Garnish: grated cheese
Optional additions add 1 cup of each: cubed eggplant, peas, hot peppers, artichoke hearts, chopped asparagus, chopped fennel, any kind of beans you prefer, broccoli florets, broccoli rabe chopped, spinach, escarole
For meat lovers, you can any meats you prefer besides chicken, IE pork, beef or sausage. 

Toppings for cheeses: shredded mozzarella, shredded provolone
Any pasta you like is fine, we used spinach fettuccini pasta.

instructions:

In a large saucepan add 1/4 cup olive oil saute the chicken cubes with peppers and garlic for around 2 minutes.

Pour in the pureed tomatoes.

 Add all the vegetables, herb, spices salt, pepper to taste. 

Simmer on low until the carrots are soft. 

Boil your favorite pasta to package instructions. 

Place pasta on a dish, pour the primavera sauce on top sprinkle with grated cheese or any shredded cheese you prefer.
calories
118
fat (grams)
3
sat. fat (grams)
2
carbs (grams)
15
protein (grams)
8
sugar (grams)
3
Created using The Recipes Generator





Pasta Primavera Sauce Pin for later



Vegetables of all kinds simmered slow in a tomato sauce and in a pan to put over your favorite pasta





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Vegetables of all kinds simmered slow in a tomato sauce and in a pan to put over your favorite pasta


3 comments

  1. Love primavera sauce! Nice that you even added chickpeas in it.

    ReplyDelete
  2. I love this lighter pasta sauce! I used to order this at our favorite Italian restaurant all the time when we were newlyweds. Must try your yummy recipe!

    ReplyDelete
  3. looks healthy and delicious Claudia. Great for when all those veggies are coming in fresh. from the garden.

    ReplyDelete

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