Recipes using light white primavera sauce include the Light Pasta Primavera recipe from Food.com and the Light and Easy Pasta Primavera from Skinny Mom. Each recipe calls for lemon juice and Parmesan cheese, while the sauce bases differ from vegetable broth in the Light Pasta Primavera to white wine in the Light and Easy Pasta Primavera. Each recipe incorporates vegetables, such as broccoli, carrots and peas, with the option to choose your own preferred vegetables.
Make Skinny Mom's Light and Easy Pasta Primavera by cooking 8 ounces of Gemelli pasta according to the package instructions. When cooked, remove the pasta with a slotted spoon into a bowl. Add 2 cups of broccoli florets to the preserved pasta water, and boil. Reduce the heat, and simmer for three to four minutes until the broccoli is tender. Drain the water, and set the broccoli aside. Heat 1 tablespoon of extra virgin olive oil in a deep skillet over medium-high heat, adding 2 tablespoons of minced garlic and 1/2 onion, diced. Let this cook until the onions appear translucent.
Mix the broccoli back into the mixture, and add in 1 peeled carrot, sliced thin, along with 1 medium zucchini and 1 medium yellow squash, cut into small chunks. Add slices of 1 red bell pepper, 1 teaspoon of salt and 1/4 teaspoon of black pepper. Saute this mixture for three to four minutes. Mix in 10 to 12 cherry tomatoes and 1/2 cup frozen peas, cooking for another one to two minutes. Pour in 1/2 cup of white wine, 2 teaspoons of lemon zest and the juice of one lemon, simmering for another three to four minutes.
To complete, mix the pasta in with the vegetables, and top with 1/3 cup reduced-fat, grated Parmesan cheese and 1 tablespoon of fresh, chopped parsley.