↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 12 servings
Ingredients:
1 45 ounce jar tomato, onion garlic sauce
1 28 ounce can petite diced tomatoes
1 28 ounce can crushed tomatoes
2 6 ounce cans mushroom stems and pieces, drained (or 8 ounces fresh mushrooms if preferred)
6 tablespoons olive oil
4 cloves garlic minced, divided in half
3 stalks of celery sliced thinly on a diagonal slant
2 carrots, peeled and sliced thinly on a diagonal slant
1 green bell pepper cut into medium sized triangular chunks
1 red bell pepper cut into medium sized triangular chunks
1 yellow bell pepper cut into medium sized triangular chunks
8 jalapenos, seeded and thinly sliced lengthwise
1 zucchini halved lengthwise and thinly sliced
2 yellow onions cut into medium sized triangular chunks
2 pounds fettuccini
¼ cup olive oil
1 tablespoon garlic salt
Garnish:
Freshly grated parmesan
3 tablespoons chopped fresh basil
1 bunch fresh Italian parsley, chopped
Red pepper flakes, to taste (optional)
Directions:
1.Add 2 tablespoons of olive oil and half the garlic to sauté pan, and sauté carrots and celery until carrots start to soften, about 5-7 minutes. Remove carrots and celery, and place in large stock pot
2.Add 2 tablespoons of olive oil and half the garlic to the sauté pan, and sauté bell peppers, jalapenos, zucchini, and onion, about 5-7 minutes. Remove and add to stock pot
3.Add tomato, onion and garlic sauce, petite diced tomatoes and crushed tomatoes to pot. Cook on medium until sauce becomes hot. Then, reduce heat to low, and simmer for 45 minutes, or until vegetables reach desired consistency.
4.While sauce is simmering, prepare fettuccini according to package directions, then strain and return to pot.
5.Drizzle ¼ cup olive oil over fettuccini, while mixing it into the fettuccini using pasta fork. Continue to mix noodles while seasoning with garlic salt
6.Serve primavera sauce over fettuccini, either family style or on individual plates
7.Garnish with freshly grated parmesan, chopped basil, parsley, and optional red pepper flakes
view more member recipes
Mama Delilah's Pasta Primavera
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Makes 12 servings
Ingredients:
1 45 ounce jar tomato, onion garlic sauce
1 28 ounce can petite diced tomatoes
1 28 ounce can crushed tomatoes
2 6 ounce cans mushroom stems and pieces, drained (or 8 ounces fresh mushrooms if preferred)
6 tablespoons olive oil
4 cloves garlic minced, divided in half
3 stalks of celery sliced thinly on a diagonal slant
2 carrots, peeled and sliced thinly on a diagonal slant
1 green bell pepper cut into medium sized triangular chunks
1 red bell pepper cut into medium sized triangular chunks
1 yellow bell pepper cut into medium sized triangular chunks
8 jalapenos, seeded and thinly sliced lengthwise
1 zucchini halved lengthwise and thinly sliced
2 yellow onions cut into medium sized triangular chunks
2 pounds fettuccini
¼ cup olive oil
1 tablespoon garlic salt
Garnish:
Freshly grated parmesan
3 tablespoons chopped fresh basil
1 bunch fresh Italian parsley, chopped
Red pepper flakes, to taste (optional)
Directions:
1.Add 2 tablespoons of olive oil and half the garlic to sauté pan, and sauté carrots and celery until carrots start to soften, about 5-7 minutes. Remove carrots and celery, and place in large stock pot
2.Add 2 tablespoons of olive oil and half the garlic to the sauté pan, and sauté bell peppers, jalapenos, zucchini, and onion, about 5-7 minutes. Remove and add to stock pot
3.Add tomato, onion and garlic sauce, petite diced tomatoes and crushed tomatoes to pot. Cook on medium until sauce becomes hot. Then, reduce heat to low, and simmer for 45 minutes, or until vegetables reach desired consistency.
4.While sauce is simmering, prepare fettuccini according to package directions, then strain and return to pot.
5.Drizzle ¼ cup olive oil over fettuccini, while mixing it into the fettuccini using pasta fork. Continue to mix noodles while seasoning with garlic salt
6.Serve primavera sauce over fettuccini, either family style or on individual plates
7.Garnish with freshly grated parmesan, chopped basil, parsley, and optional red pepper flakes
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pasta Primavera
by sgre52160
1/2 (16 oz) box ziti 12 spears asparagus, cut into 2 inch pieces 1 (16 oz) tub mild fresh salsa 4 oz soft goat cheese 1 tsp sugar 8 oz bag frozen cooked shrimp, thawed Cook the pasta accordi
by sgre52160
1/2 (16 oz) box ziti 12 spears asparagus, cut into 2 inch pieces 1 (16 oz) tub mild fresh salsa 4 oz soft goat cheese 1 tsp sugar 8 oz bag frozen cooked shrimp, thawed Cook the pasta accordi
Springtime Pasta Primavera
by sgre52160
1 package whole grain spaghetti, cooked al dente and drained 1 cup green beans, ends trimmed and sliced into 1-inch pieces 1 cup red or green peppers, sliced 1 cup broccoli florets 1 cup thin aspa
by sgre52160
1 package whole grain spaghetti, cooked al dente and drained 1 cup green beans, ends trimmed and sliced into 1-inch pieces 1 cup red or green peppers, sliced 1 cup broccoli florets 1 cup thin aspa
Herbed Pasta Primavera
by ICOOK2
6 oz. linguine, spaghetti, or fettuccine 1 C. water 2 tsp. cornstarch 2 tsp. instant vegetable or chicken bouillon granules 1 Tbs. olive oil 2 cloves garlic, minced 8 oz. fresh asparagus,
by ICOOK2
6 oz. linguine, spaghetti, or fettuccine 1 C. water 2 tsp. cornstarch 2 tsp. instant vegetable or chicken bouillon granules 1 Tbs. olive oil 2 cloves garlic, minced 8 oz. fresh asparagus,
Athenian Pasta Primavera
by ICOOK2
Ingredients 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided 1 medium onion, sliced 1/2 teaspoon salt 1 yellow bell pepper, sliced 1 medium zucchini, trimmed, halved lengthwise and t
by ICOOK2
Ingredients 2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided 1 medium onion, sliced 1/2 teaspoon salt 1 yellow bell pepper, sliced 1 medium zucchini, trimmed, halved lengthwise and t
Creamy Pasta Primavera
by sgre52160
1 (8 oz) pkg cream cheese, softened 3/4 cup milk 1/2 cup grated parmesan cheese 1/2 tsp salt and pepper 1 (16 oz) pkg frozen mixed vegetables 12 oz linguine, cooked al dente and drained To p
by sgre52160
1 (8 oz) pkg cream cheese, softened 3/4 cup milk 1/2 cup grated parmesan cheese 1/2 tsp salt and pepper 1 (16 oz) pkg frozen mixed vegetables 12 oz linguine, cooked al dente and drained To p
view more member recipes