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    You are in: Home / Low-cholesterol / Delicious Low-Fat Pasta Primavera Sauce Recipe
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    Delicious Low-Fat Pasta Primavera Sauce

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on January 07, 2014

      I made this without some of the items, but followed the guidelines. YUM! I just had gallbladder removal surgery and wanted something flavorful, but low fat. I omitted the oil. I seasoned to taste. I reduced with Pinot Noir for added flavor profile. I used up the veggies I had in my fridge and used frozen veggies I had packed myself from the farm.<br/>I did not have basil or rosemary, but will definitely get some for the next batch I make. This totally hit the spot and met the stinky "low-fat" dietary restriction I have placed on me for the next 3 weeks while my body recovers.<br/>Highly recommend and I hope you enjoy :)

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    • on March 31, 2012

      I made this sauce as a topping for homemade pizza and it was delicious. Next time I am going to try using fresh herbs instead of dried, but the recipe is very good as written. I think it would be excellent over gnocchi as well!

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    • on August 18, 2009

      I found this recipe and wasn't expecting anything special. But this was amazing. I had 2 giant helpings and my fiance, who is not thrilled about Pasta Primavera, ate all of his and half of mine!

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    • on July 31, 2008

      this was terrific! best primavera sauce i've ever made. I did not have broccoli florets so i left them out and bumped up the carrots to 1 full cup. I also did not have tomato paste, just tomato sauce. So, I omitted the extra water. i served it over penne pasta noodles.

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    • on November 06, 2005

      This sauce was pretty good. I love vegetables, so I thought this would be right up my alley. It was loaded with delicious veggies, which is always a plus! However, having followed the recipe's cook times, the vegetables seemed a little over-cooked; like sugarpea, I, too, prefer a crunchier, more authentic vegetable taste in my sauces. Still, I enjoyed this over my whole-wheat pasta. Thank you for sharing!

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    • on June 29, 2004

      I have been waiting to make this for a long time! It was one of the very first recipes I added to my cookbook! It was very good- I omitted the olive oil, and only used a teaspoon of salt, rather than 1 1/2 teaspoon. Also, I didn't have fresh garlic, so I used 1/4 of a teaspoon of garlic powder (It said that 1/4 tsp=2 cloves garlic). I used a vidalia onion as well, which is a sweet onion. This wonderful pasta sauce was really not hard to make- and such a nice change from jarred sauces I buy at the store. I love the vegetables! I will be making this again! Thanks for sharing!

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    • on August 25, 2003

      I'm letting Dh rate this since I picked it out with him in mind. I prefer a lighter, olive oil-crunchie vegetables pasta primavera. I was right. He really liked this. So if you've got a guy who likes spaghetti and thinks the ususal pasta primavera is just plain silly, try this. I'll bet he gobbles it.

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    Nutritional Facts for Delicious Low-Fat Pasta Primavera Sauce

    Serving Size: 1 (202 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 86.2
     
    Calories from Fat 24
    28%
    Total Fat 2.7 g
    4%
    Saturated Fat 0.4 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 827.4 mg
    34%
    Total Carbohydrate 14.9 g
    4%
    Dietary Fiber 3.5 g
    14%
    Sugars 8.6 g
    34%
    Protein 2.9 g
    5%

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