Recipe by April
"This pasta sauce is low-fat but doesn't taste it!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (14.5 ounce) can
1 (6 ounce) can
fresh broccoli florets
thinly sliced carrots
sliced green bell pepper
red bell pepper, sliced
1 1/2 teaspoons
ground black pepper
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.
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.
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.
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.
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.
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Primavera Sauce
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 23
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make Chef Johnson’s homemade noodles and rich Bolognese sauce.
See how to make a simple no-cook pizza sauce.
Discover the secret to sensational pizza sauce.