Our ready-in-minutes recipe starts with pasta and mixed vegetables -- then just pick the sauce that suits your mood. Choose among light lemon-basil, creamy Parmesan, or peppercorn-ranch dressing for a pasta salad.

Source: Midwest Living

Gallery

Recipe Summary

total:
35 mins
Servings:
6
Yield:
6 cups
Advertisement

Ingredients

Ingredient Checklist
Creamy Parmesan Primavera
Lemon-Basil Primavera
Peppercorn Ranch Primavera Salad

Directions

Instructions Checklist
  • Prepare pasta according to package directions. Drain well; keep warm.

    Advertisement
Instructions Checklist
  • Meanwhile, in a large skillet cook broccoli and sweet pepper in hot oil over medium-high heat for 5 minutes. Stir in pea pods, carrot and garlic. Cook, covered, for 1 minute more. Remove vegetables from skillet. Set aside vegetables and tomatoes. Prepare desired sauce as directed below.

Instructions Checklist
Instructions Checklist
Creamy-Parmesan Cheese Sauce
  • Stir the chicken broth and whipping cream into the skillet. Cook and stir mixture until it just comes to a boil. Reduce heat. Simmer, uncovered, for 5 to 6 minutes or until slightly thickened. Stir in 1/2 cup cheese, ground mustard, salt and black pepper. Cook and stir 1 minute more. Stir in cooked vegetables, pasta and tomatoes, if using. Cook and gently stir until coated. If desired, sprinkle with additional Parmesan cheese.

Lemon-Basil Sauce
  • Stir olive oil, wine, lemon zest and lemon juice into skillet. Cook and stir until heated through. Stir in cooked vegetables, pasta and tomatoes, if using. Cook and stir until heated through. Stir in basil, salt and pepper. Toss to combine. Serve immediately, passing grated Parmesan cheese if you like.

Instructions Checklist
Creamy Peppercorn Dressing
  • Prepare pasta as directed, but rinse with cold water; drain and set aside to cool. Cook vegetables as directed, but remove from heat and set aside to cool. For dressing: In a large bowl whisk together the buttermilk, mayonnaise, sour cream, white wine vinegar, lemon juice, Worcestershire sauce, cracked black pepper, and onion powder. Fold in cooked pasta and vegetables. Cover and chill for 4 to 24 hours. Stir in tomatoes, if using. If necessary, add milk, 1 tablespoon at a time, until it reaches desired consistency.

Tips

*If you like you may substitute your favorite dried multigrain pasta instead. Feel free to change up the vegetables in the recipe to fit your family’s preferences or to take advantage of your garden bounty. Start cooking firm vegetables (such as green beans or cauliflower) first, and add quick-cooking veggies (such as zucchini or asparagus) at the end.For a more filling meal, add sauteed shrimp or chicken breast.

NA for Creamy Parmesan Cheese Sauce variation

Nutrition analysis per serving: 274 calories, 9 g protein, 27 g carbohydrate, 15 g total fat (8 g sat. fat), 44 mg cholesterol, 2 g fiber, 3 g total sugar, 23% Vitamin A, 85% Vitamin C, 430 mg sodium, 13% calcium, 9% iron

NA for Lemon Basil Variation

Nutrition analysis per serving: 237 calories, 5 g protein, 26 g carbohydrate, 12 g total fat (2 g sat. fat), 0 mg cholesterol, 2 g fiber, 3 g total sugar, 18% Vitamin A, 88% Vitamin C, 211 mg sodium, 4% calcium, 9% iron

NA for Creamy Peppercorn Variation

Nutrition analysis per serving: 254 calories, 6 g protein, 27 g carbohydrate, 14 g total fat (3 g sat. fat), 10 mg cholesterol, 2 g fiber, 4 g total sugar, 16% Vitamin A, 85% Vitamin C, 124 mg sodium, 6% calcium, 9% iron

Nutrition Facts

147 calories; total fat 3g; saturated fatg; polyunsaturated fatg; monounsaturated fat 2g; cholesterolmg; sodium 16mg; potassium 212mg; carbohydrates 26g; fiber 2g; sugar 2g; protein 5g; trans fatty acidg; vitamin a 717IU; vitamin c 51mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 97mcg; vitamin b12mcg; calcium 27mg; iron 1mg.

Reviews