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Pasta Primavera Sauce
SUBMITTED BY:
April
PHOTO BY:
POOKY1969
"This pasta sauce is low-fat but doesn't taste it!"
RECIPE RATING:
Read Reviews
(60)
Review/Rate This Recipe
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (14.5 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
3/4 cup fresh broccoli florets
3/4 cup thinly sliced carrots
3/4 cup sliced onion
1/2 cup zucchini chunks
1/2 cup sliced green bell pepper
1/2 cup red bell pepper, sliced
2 cloves garlic, chopped
2 bay leaf
1 tablespoon olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 teaspoon white sugar
1/2 cup water
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DIRECTIONS
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
Reviewed on Jan. 1, 2004 by Janet G.
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Janet G.
Jan. 1, 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.
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7 users found this review helpful
Very easy and quick to make. Loved the fact that I could enjoy my fresh veggies yet let...
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Reviewed on Jan. 28, 2004 by SDVCAPTESQ
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SDVCAPTESQ
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.
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5 users found this review helpful
Great sauce, though, I didn't realize from reading the reviews how spicy it would be. It...
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Reviewed on Jan. 28, 2004 by AMBER CROXALL
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AMBER CROXALL
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.
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5 users found this review helpful
Excellent. We always serve this to guests, especially vegetarians. We find that it's best to...
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Reviewed on Jan. 1, 2004 by LPENNEY14
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LPENNEY14
Jan. 1, 2004
I made this sauce and used it over spaghetti squash. It was really good! I really like all the vegetables in it. I made a few changes - didn't use the bell peppers (didn't have any), added a little parmesan cheese, no zuchinni (I had the other squash), and fresh tomato and basil (right from the garden!). I don't measure things, so I probably fudged on some other things to, but basically the recipe is very good. I thought that the taste was pretty sweet - the carrots add a lot of that. Mine wasn't very saucey (which I liked), but that might be because I used a fresh tomato. I made only one serving, so my cooking time was shorter and I didn't have to cut up so many vegetables. The recipe does take some time, but I think that it is worth it if you are not in a rush. Plus, you might be able to keep it in a container for a few days.
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4 users found this review helpful
I made this sauce and used it over spaghetti squash. It was really good! I really like all...
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Reviewed on Aug. 6, 2003 by RACHAELM12
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RACHAELM12
Aug. 6, 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.
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4 users found this review helpful
This recipe was incredibly bland. If I made this again, I would not cook the veggies for as...
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Reviewed on Apr. 22, 2008 by
MATTSBELLY
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MATTSBELLY
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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2 users found this review helpful
This is good. But It's pretty much marinara with veggies. Not complaining though. Using the...
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Reviewed on Apr. 6, 2006 by heather w.
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heather w.
Apr. 6, 2006
yummy and easy to put together!
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2 users found this review helpful
yummy and easy to put together!
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Reviewed on Jun. 30, 2004 by TRACIC08
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TRACIC08
Jun. 30, 2004
sooo good! I used broccoli, zuchinni, yellow squash, carrots, and onion. It kept in my fridge for a few days, and I didn't get tired of heating it up and eating it for lunch AND dinner every day that week! I HIGHLY recommend this recipe to ALL! Especially us vegetarians.
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2 users found this review helpful
sooo good! I used broccoli, zuchinni, yellow squash, carrots, and onion. It kept in my fridge...
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Reviewed on Jan. 1, 2004 by JULIACHILDISH
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JULIACHILDISH
Jan. 1, 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.
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2 users found this review helpful
I'm a vegetarian with a carnivorous husband and children. It's SO hard for me to find recipes...
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Reviewed on Sep. 11, 2007 by
POOKY1969
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POOKY1969
Sep. 11, 2007
I thought I would serve a meatless meal once a week and this was the first recipe we tried. Very good flavor. I did use 2 cans of diced tomatoes and added the broccoli the last 10 minutes of cooking. Served it over thin spaghetti and some italian bread. Probably will serve it over penne pasta next time.
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1 user found this review helpful
I thought I would serve a meatless meal once a week and this was the first recipe we tried....
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