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Results 41 - 50 of 183 for vegetable primavera
41. PASTA PRIMAVERA
Choice of vegetables include: peas, mushrooms, asparagus, carrots, ... a thick, cheesy coating on the pasta and vegetables. Serve immediately.
42. PASTA PRIMAVERA
In a 10" nonstick skillet ... time. Drain. Heat milk with bouillon. Stir in Ricotta, pasta and vegetables, heat through. Sprinkle with Parmesan.
In 12 inch skillet over ... both packages frozen vegetables and pasta in Parmesan sauce ... imitation crabmeat and Parmesan cheese, heat through.
In large skillet over medium ... milk, bouillon and vegetables and pasta to boiling, stirring ... through. (Leftovers are good cold, too!) Serves 6.
45. PASTA PRIMAVERA
Cook 1 pound pasta and drain. In 1 tablespoon butter and oil in large skillet, stir fry veggies until just crisp. Do not over cook. Discard ...
In large sauce pan, heat oil. Add mushrooms, onion and red pepper; cook until almost tender. Add zucchini; cook 1 minute. Stir in water, ...
47. PASTA PRIMAVERA
Select vegetables by likes, colors and availability. ... Transfer to serving dish and add the remaining vegetables and cherry tomatoes. Serves 4-6.
I.E., carrots, broccoli, onions, etc. Gently mix pasta with remaining ingredients. Serve chilled. 1 (12 oz.) package pasta serves 8-10.
49. PRIMAVERA PASTA
Melt butter in skillet, add vegetables and stir until tender. Add ... bowl. Add cooked spaghetti and toss to coat. Add vegetables and toss lightly.
50. PASTA PRIMAVERA
Put spaghetti sauce, vegetables, chick-peas and water in ... grams protein, 74 grams carbohydrates, 8 grams fat, 6 mg. cholesterol, 826 mg. sodium.
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