Pasta Primavera Sauce Recipe - Allrecipes.com
Pasta Primavera Sauce Recipe

Pasta Primavera Sauce

Recipe by  

"This pasta sauce is low-fat but doesn't taste it!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.
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Reviews More Reviews

Most Helpful Positive Review
Jan 01, 2004

Very easy and quick to make. Loved the fact that I could enjoy my fresh veggies yet let dinner cook while I relaxed with a glass of wine with my husband. I'm not used to a tomato-based primavera sauce though so to me it was more like a garden vegetable marinara type of sauce. It was very flavorful and we will have it again. I used vegetable broth instead of just water. Also, we prefer our broccoli to be a little crisper, and not quite as cooked through, so next time I'll add it toward the end - perhaps the last 5-7 minutes so it will have that nice fresh green color to it and fresher taste. Thanks for contributing the recipe. Went great with a salad and sourdough bread.

 
Most Helpful Critical Review
Aug 06, 2003

This recipe was incredibly bland. If I made this again, I would not cook the veggies for as long as directed since they all turned into much at about 30 minutes.

 
Jan 28, 2004

Excellent. We always serve this to guests, especially vegetarians. We find that it's best to add the broccoli in the last 15-20 minutes of cooking so it isn't overdone. We have made it with tomato sauce instead of tomato paste and it works well, although it is a bit runnier.

 
Aug 19, 2009

Because I prefer fresh vegetables crispy, I sauteed the veggies instead of simmering them. I think that sautéing is a far better way to blend flavors and retain the freshness. I've tried the recipe both ways and there's no comparison between the two cooking methods.

 
Jan 28, 2004

Great sauce, though, I didn't realize from reading the reviews how spicy it would be. It might be useful to go easy with the spices/herbs and then adjust to taste. A great alternative to a meat sauce.

 
Jan 10, 2007

I doubled the recipe for company, adding extra tomatoes as others suggested for a more tomato sauce texture--and it was great!. I cooked it in the crockpot on LO for 4.5 hours while we were at church, and when we came home it was perfect! A great recipe for adding more or less variety of vegetables too. I also used the leftover sauce to make pizza. The sauce is even better the next day!

 
Jan 01, 2004

I'm a vegetarian with a carnivorous husband and children. It's SO hard for me to find recipes that will satisfy us all. So when I made this for my family, I didn't mention the fact that it was vegetarian. Everyone loved it! I was so delighted when everyone went back for seconds. This has become our "Friday night Spaghetti Dinner" sauce.

 
Apr 22, 2008

This is good. But It's pretty much marinara with veggies. Not complaining though. Using the rest tonight on stuffed shells (and I'm not a big leftover fan so that means it was good). The only thing that I'll do differently next time is use less peppers. They seem to overpower the other veggies. Still good though!

 

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Nutrition

  • Calories
  • 84 kcal
  • 4%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 975 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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