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    You are in: Home / Recipes / Pasta Primavera With Kale, Zucchini, and Carrots Recipe
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    Pasta Primavera With Kale, Zucchini, and Carrots

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Chef #1802571016's Note:

    This dish is healthy and full of flavor! I keep everything organic and fresh!I crave a hearty noodle dish from time to time, but hate all the refined carbs and loaded calories. For a vegan twist, omit the cream and use vegan cheese.

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    Units: US | Metric


    1. 1
      Start by cooking pasta per package directions and set aside to drain and cool. Add EVOO to pasta if you like to keep it from getting sticky.
    2. 2
      In a large 3-4 qt pan, heat EVOO to medium heat and sauté onions, red pepper and garlic together until soft.
    3. 3
      Add crushed tomatoes, then carrots and kale.
    4. 4
      Stir and let it come to a slow boil, then turn the heat down to medium low for about 30 minutes.
    5. 5
      Start on the zucchini. Preheat oven to 350 degrees.
    6. 6
      Coat each side of the zucchini with breadcrumb mixture and place on a oven proof dish. Use an oil spray on dish to keep it from sticking. Bake for 10-15 minutes.
    7. 7
      Add fresh herbs to red sauce, and let it cook for another 15 minutes.
    8. 8
      Finish primavera sauce with cream and add salt to taste.
    9. 9
      Toss pasta with red sauce to coat. Top each serving with 2 pieces of baked zucchini and grated parmesean cheese and enjoy!

    Ratings & Reviews:


    Nutritional Facts for Pasta Primavera With Kale, Zucchini, and Carrots

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 747.5
    Calories from Fat 182
    Total Fat 20.2 g
    Saturated Fat 7.7 g
    Cholesterol 33.0 mg
    Sodium 519.6 mg
    Total Carbohydrate 112.9 g
    Dietary Fiber 6.5 g
    Sugars 7.7 g
    Protein 27.6 g

    The following items or measurements are not included:

    crushed tomatoes

    fresh herbs

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